Mashed-Potato Gratin

  • Prep:
  • Total Time:
  • Servings: 8
Mashed-Potato Gratin

Source: Everyday Food, December 2004


  • 3 tablespoons butter, plus more for baking dish
  • 3 pounds russet potatoes, peeled and chopped
  • Coarse salt
  • 3 large egg yolks
  • 1 1/4 cups milk
  • 1 1/2 cups coarsely grated Gruyere, Jarlsberg, or other Swiss cheese (6 ounces)


  1. Preheat oven to 400 degrees. Butter a shallow, 1 1/2-quart baking dish. In a large pot, cover potatoes with water by 1 inch; add 1 tablespoon salt. Bring to a boil; reduce heat. Simmer until easily pierced with a paring knife, about 20 minutes. Drain. Wipe pan; return potatoes.

  2. Add butter; mash with a potato masher until creamy. Cool slightly. Fold in egg yolks, milk, 1 1/4 cups cheese, and 2 teaspoons salt. Spread in prepared dish.

  3. Top with remaining cheese. Bake until golden brown in spots, rotating dish halfway through, about 30 minutes.


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