Mashed Potato Gratin with Garlic Parmesan Potato Topping
By Miles Carr
Prep
20 min
Cook
90 min
Total
110 min
Servings
6
Level
Medium
Mashed potato gratin takes 20 minutes to prepare. Oven baking time for the gratin can be used to prepare other dinner items. Mashed potato gratin can be a tasty alternative to regular mashed potatoes, as it includes a layer of thinly sliced potatoes and cheese that browns and crisps. Best served at the table.
To prepare the base, I boil the potato chunks in cold water until the potato chunks are tender enough that a knife can slide into them without chunks falling off, then drain the potato chunks in a colander for one minute. I melt the butter and warm the cream in the empty potato pot and mix them with the potato chunks. Draining the potatoes and preheating the dairy mixture before adding it to the potatoes helps reduce excess liquid.
The top layer consists of thin crescent-shaped slices, about 1/8 inch thick, cut to overlap each other in rows on an angle, with the cut side facing down. I suggest taking your time placing the topping. I recommend covering with aluminum foil while baking for the first 20 minutes and removing the foil when serving additional parmesan cheese. Allow to stand 15 to 20 minutes after baking. Diced potatoes serve well.
Fresh chives are usually added to this recipe but can be left out. You can serve this recipe as a side with roast meat or as a table alternative to mashed potatoes.
Why you'll love this recipe
- 1Prep time is 20 minutes. Most of the cook time is baking time while cooking other dinner items.
- 2One baking dish of mashed potatoes provides 6 to 8 side portions.
- 3You don't need a mandoline, just a regular knife to slice the potatoes thinly.
- 4You can use whole milk instead of cream. Comte or gruyere can be used instead of cheddar cheese.
- 5Foiling the potatoes at the start of cooking helps the toppings cook before the potatoes brown.
Ingredients
- •1 ½ kg / 3.3 lb baking potatoes (for mashed potatoes)
- •1 tbsp + 1 tsp salt (or to taste, for mashed potatoes)
- •6 tbsp / 90g butter (room temperature, for mashed potatoes)
- •160 ml / 2/3 cup cream (room temperature)
- •150 g / 1 1/2 cups cheddar (grated)
- •¼ tsp black pepper (or to taste, for mashed potatoes)
- •750 g / 1.6 lb baking potatoes (for potato gratin)
- •2 tbsp / 30g butter (for potato gratin)
- •1 large garlic clove (finely grated or minced)
- •¼ tsp salt (1/4 to 1/2 tsp, or to taste, for potato gratin)
- •⅛ tsp black pepper (1/8 to 1/4 tsp, or to taste, for potato gratin)
- •40 g / 1.4 oz parmesan
- •fresh chives (finely diced, optional, to garnish)
Instructions
- 1
Peel and dice the 1.5kg / 3.3lb potatoes into chunks, then put them in a large pot of cold water.
- 2
Stir 1 tbsp salt into the water, bring it to a boil over high heat, and cook until the potatoes are knife tender but not falling apart.
- 3
Drain the potatoes in a colander and leave them for 1 minute.
- 4
Add 6 tbsp / 90g butter and 160ml / 2/3 cup cream to the empty pot, then stir with the residual heat until the butter melts.
- 5
Return the drained potatoes to the pot and mash until smooth.
- 6
Mash in the 150g / 1 1/2 cups cheddar, then season with the remaining salt and 1/4 tsp black pepper to taste.
- 7
Spoon the mash into a 25cm x 17cm / 10 x 6.5 inch baking dish and level the surface.
- 8
Preheat the oven to 200C/400F.
- 9
Peel the 750g / 1.6lb potatoes, halve them lengthways, and slice them into half moons around 1/8 inch thick.
- 10
Melt 2 tbsp / 30g butter in a large mixing bowl in the microwave.
- 11
Whisk the garlic, 1/4 to 1/2 tsp salt, and 1/8 to 1/4 tsp black pepper into the melted butter.
- 12
Toss the sliced potatoes in the seasoned butter.
- 13
Toss the potatoes with half of the 40g / 1.4oz parmesan until coated.
- 14
Layer the potato slices cut-side-down over the mash in 3 rows, stacking them tightly at a slight angle.
- 15
Cover the dish with foil and bake for 20 minutes.
- 16
Remove the foil, scatter over the remaining parmesan, and bake for 40 minutes more, until the top is deep golden and the potatoes are knife tender.
- 17
Rest the dish for 15 to 20 minutes.
- 18
Garnish with fresh chives and serve.
FAQ
Nutrition (per serving)
485
Calories
12.17g
Protein
26.85g
Fat
50.82g
Carbs
Reviews
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