Mashed Potatoes au Gratin

This post may contain affiliate links. Please see our privacy policy for more details.

Mashed Potatoes au Gratin.

I’ve never met a potato I didn’t like. This recipe is a classic but nothing like you’ve ever tasted before. Mashed Potatoes au Gratin combines the creamy, buttery, comfort of mashed potatoes with the golden cheesy crust of au gratin. In the words of Hannah Montana, you get the best of both worlds!   

Mashed Potatoes au Gratin.

Why you'll love my recipe.

Creamy meets crispy

You get the smooth, buttery goodness of mashed potatoes topped with the crispy, golden cheesy potato layer of au gratin.

Simple prep

All you need are a few pantry staple ingredients. You can even prepare this dish in the morning.

Eye-catching presentation

Impress your company without all the effort. Perfect for the holidays, any special occasion or when you need a vegetarian side dish.

Ingredient notes.

Yukon gold potatoes

  • We use potatoes two ways in this recipe. Mashed for the base and thinly sliced for the topping.

Heavy cream

  • Brings creaminess and depth that help with the classic mashed potato texture.

Butter

  • For a little extra flavor and richness.

Garlic

  • Garlic is infused into the heavy cream. Measure with your heart. 

Gruyere and parmesan 

  • Gruyere melts beautifully with a nutty, sweet taste. Parmesan is what adds a salty kick and crisps up nicely to create a bubbly, golden crust on top.
For the rest of the ingredients, please see the recipe index card below!
Mashed Potatoes au Gratin.

What should I serve Mashed Potatoes au Gratin with?

It pairs well with a variety of main courses. Think traditional Thanksgiving and Christmas spread with my Hot Honey Bacon Wrapped Carrots and Soft Dinner Rolls. Yummmmm!!

Can I make this dish ahead?

Yes! The night before, simply make the mashed potatoes, prepare it in an oven safe baking dish. Wrap the top in foil and store in the refrigerator. Then, simply bake with the foil on and proceed with the baking directions. That’s it!

How to make Mashed Potatoes au Gratin.

Preheat the oven

Set your oven to 400°F / 204°C.

Prepare the mashed potatoes

Wash, peel and cut potatoes into equal cubes. Boil for 20-25 minutes until fork tender. Strain the water and return back to the pot.

Make the cream sauce

Add the cream, butter and garlic to a small saucepan. Heat up over low heat until steaming. Combine the cream sauce with gruyere in the same pot as the potatoes. Use a hand mixer to beat until smooth and fluffy.

Assemble the layers

Spread the mashed potatoes in a medium size shallow, casserole dish. Top with a layer of thinly sliced potatoes, gruyere and cover with foil. If using a mandolin, be careful not to slice your fingers tips! Shop my exact mandolin here. (Affiliate link)

Bake

Bake for 25 minutes. Then, remove the foil and add parmesan on top. Bake for an additional 20 minutes or so until golden and bubbly. Broil the last 2-3 minutes for extra crisp.

Expert tips.

Choose the right potatoes

Yukon Gold or Russet potatoes work best due to their creaminess and ability to hold their shape. Yukon Gold has a naturally buttery flavor and texture.

Slice thinly and evenly

Use a mandolin for consistent, thin slices, about 1/8 inch thick. 

How to store leftover mashed potatoes.

While you can store leftovers in the refrigerator if needed, the combination of crispy bacon and tender carrots are best served fresh out of the oven. The natural moisture from the carrots can make the bacon soggy over time.

Crispy, golden potatoes in baking tray.

Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on FacebookInstagramPinterest and Subscribe on YouTube. 

Mashed Potatoes au Gratin

Patricia Martinescu from Bake Cook Repeat
Mashed Potatoes au Gratin combines the creamy, buttery, comfort of mashed potatoes with the golden cheesy crust of au gratin.
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Dinner, Holiday, Side Dish
Cuisine American
Servings 8
Calories 117 kcal

Ingredients
  

For the mashed potatoes:

  • 4 pounds Yukon gold potatoes, about 8 large potatoes or 10 medium size ones
  • 1/2 cup heavy cream
  • 5 Tablespoons unsalted butter
  • 5 garlic cloves measure with your heart
  • 1 teaspoon sea salt adjust to taste
  • 1/2 heaping cup gruyere
  • Thyme optional

For the topping:

  • 4 Yukon gold potatoes, thinly sliced
  • 1/2 heaping cup parmesan
  • 1/2 heaping cup gruyere

Instructions
 

Preheat the oven.

  • Set your oven to 400°F / 204°C.

Prepare the mashed potatoes.

  • Wash, peel and cut potatoes into equal cubes. Boil for 20-25 minutes until fork tender. Strain the water and return back to the pot.
    Note: If using russet potatoes, use about 6 or 7 potatoes since they are typically significantly bigger than gold potatoes.
    4 pounds Yukon gold potatoes, about 8 large potatoes or 10 medium size ones

Make the cream sauce.

  • Add the heavy cream, butter, salt and garlic to a small saucepan. Heat up over low heat until steaming. Combine the cream sauce with gruyere in the same pot as the potatoes. Use an electric hand mixer to beat until smooth and fluffy.
    Note: In this step, you can add a sprig of fresh thyme to seep into the cream. Remove the thyme once the cream is steaming.
    1/2 cup heavy cream, 5 Tablespoons unsalted butter, 5 garlic cloves, 1 teaspoon sea salt, Thyme, 1/2 heaping cup gruyere

Assemble the layers.

  • Lightly spread the mashed potatoes in a medium size, shallow casserole dish with the back of a spoon. I used an oval, 11 inch long dish. Do not press down or squish the potatoes in the dish. Top with a layer of thinly sliced potatoes and gruyere. Cover with foil.
    1/2 heaping cup gruyere, 4 Yukon gold potatoes, thinly sliced

Bake.

  • Bake for 25 minutes. Then, remove the foil and add parmesan on top. Bake for an additional 20 minutes uncovered or until golden and bubbly. Broil in the last 2-3 minutes for extra crisp. Best served hot. Keep covered in the oven until ready to serve.
    1/2 heaping cup parmesan

Nutrition

Calories: 117kcalCarbohydrates: 1gProtein: 1gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 297mgPotassium: 24mgFiber: 0.04gSugar: 0.5gVitamin A: 439IUVitamin C: 1mgCalcium: 17mgIron: 0.1mg

The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.

Nutrition Information Disclaimer
Keyword Appetizer, Easy dinner, Sides
Have you tried this recipe?Please leave a comment/review below!
About me.

Hi! I'm Patricia.

Welcome to Bake Cook Repeat! If you’re looking for simple, rustic, & realistic everyday recipes, you’ve come to the right place. The recipes you will find here are inspired by the people and places I love most.

Related Posts

Bacon Wrapped Carrots.
Finished soup in large Dutch oven pot with bacon, cheese and green onion toppings.
French Apple Cake.
Bolognese Recipe.

Newest Recipes

Bacon Wrapped Carrots.
Mashed Potatoes au Gratin.
Finished soup in large Dutch oven pot with bacon, cheese and green onion toppings.
French Apple Cake.

Search

Categories

I'd love to hear from you!

Leave a comment and I’ll get back to you asap.

5 1 vote
Article Rating
5 from 1 vote
Subscribe
Notify of
guest
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Esti
Esti
19 hours ago

5 stars
This is PERFECT for Thanksgiving

2
0
Share your questions, thoughts, or rating below!x
()
x
Bake Cook Repeat Logo

NEWSLETTER

Get exclusive recipes & updates!