Wednesday, December 06, 2006

Mashed Potato Gratin

Someone on my cooking forum reviewed this recipe from the November 2006 issue of Cooking Light and said that it was excellent but more suited as a main dish than a side dish (as it was labeled). So I decided to have a little comfort-food meal with this recipe paired with some salad and fruit.

I liked it a lot but think it probably should have remained just a side dish. I didn't feel it was substantial enough to carry a meal as a main dish. But it was definitely tasty and just cheesy enough without being overpowering. I would definitely make this again, as a side dish.

Mashed Potato Gratin
Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work.

4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1 cup (4 ounces) fontina cheese, shredded and divided
3/4 cup (3 ounces) Gruyère cheese, shredded and divided
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup warm 1% low-fat milk (100° to 110°)
Cooking spray

Preheat oven to 400°.

Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.

Preheat broiler.

Broil gratin 5 minutes or until cheese is brown and bubbly.

Yield: 14 servings

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