Prev Recipe Next Recipe

Recipe courtesy of Katie Lee

Show: The Kitchen

Episode: Jolly Good Holiday

Save Recipe Print

Total:: 1 hr 5 min
Active:: 20 min

Yield:: 8 to 10 servings

Level:: Easy

Ingredients

5 to 6 medium russet potatoes, peeled and cut into 1 1/2-inch chunks
3 cups chicken broth
Nonstick cooking spray, for the baking dish
4 tablespoons unsalted butter
2 shallots, minced
1 clove garlic, minced
1 cup half-and-half
1 teaspoon kosher salt
2 cups grated Gruyere
1 cup grated Parmesan

Directions

Put the potatoes in a pot and cover with the chicken broth. Bring to a low boil over medium-high heat. Reduce the heat to low, partially cover and simmer until the potatoes are fork-tender, 15 to 20 minutes.

Preheat the oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.

While the potatoes are cooking, heat the butter in a skillet over medium heat. Add the shallots and cook until translucent and tender, 7 to 8 minutes. Stir in the garlic and cook an additional minute.

Transfer the potatoes and chicken broth to a large mixing bowl. Add the butter mixture and half-and-half. Use a handheld electric mixer or a potato masher to mash the potatoes until smooth and creamy. Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan.

Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan. (The dish can be prepared to this point, covered and refrigerated until ready to bake.)

Bake until the cheese is golden and bubbly, about 30 minutes.

My Private Notes

Name: Mashed Potatoes au Gratin
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 to 10 servings
Ingredients: 5 to 6 medium russet potatoes, peeled and cut into 1 1/2-inch chunks; 3 cups chicken broth; Nonstick cooking spray, for the baking dish; 4 tablespoons unsalted butter; 2 shallots, minced; 1 clove garlic, minced; 1 cup half-and-half; 1 teaspoon kosher salt; 2 cups grated Gruyere; 1 cup grated Parmesan