Mashed Potatoes au Gratin
Mashed Potatoes au Gratin combines the creamy, buttery, comfort of mashed potatoes with the golden cheesy crust of au gratin.
Ingredients
For the mashed potatoes:
- 4 pounds Yukon gold potatoes, 10 medium size peeled and diced
- 1/2 cup heavy cream or half and half
- 1/2 cup 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.4 pounds Yukon gold potatoes, 10 medium size
Make the cream sauce.
- Add the heavy cream, butter, salt and garlic to a small saucepan. Heat up over low heat until steaming.1/2 cup heavy cream or half and half, 1/2 cup unsalted butter, 5 garlic cloves, 1 teaspoon sea salt, 1/2 heaping cup gruyere
- While the mixer is on, combine the cream sauce with gruyere in the same pot as the potatoes. Beat until smooth and fluffy. Adjust salt to taste.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.Thyme
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. 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
Notes
- This recipe is best served immediately. Make ahead option available in blog post. Mashed potatoes get dry when they cool because the starch molecules in the potatoes recrystallize and absorb moisture, causing once fluffy potatoes to become stiff and lose their fluffy texture. The butter and cream that keep them moist harden when cooled, thus contributing to the dryness.
- Use an electric hand mixer when mixing the mashed potatoes for best fluffy results.
Nutrition
Calories: 84kcalCarbohydrates: 1gProtein: 0.2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 236mgPotassium: 9mgFiber: 0.03gSugar: 0.02gVitamin A: 285IUVitamin C: 0.5mgCalcium: 7mgIron: 0.03mg
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