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°)
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.
Broil gratin 5 minutes or until cheese is brown and bubbly.
Yield: 14 servings