No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mashed-Potato Gratin

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

Source: Everyday Food, December 2004

Ingredients

  • 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)

Directions

  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.

Reviews (9)

  • dhanu 28 Feb, 2011

    On the show they potatoes were steamed but here, on the recipe, they are boiled. Does anyone know how long it took those 3 lbs of potatoes to steam?

  • Sherri63 31 Jan, 2011

    I cooked this tonight for my family, everyone loved it!! I didn`t have greens, instead pared it with a roast I had leftovers from last night. Big hit!! Martha is the best. I watched her baking show, which aired today. Awesome, I have my list made already, and will be baking tomorrow. Thank You Martha

  • Sandi101 29 Dec, 2010

    this looks great! everything I have ever prepared from Martha has been fantastic and added to the "do-over list" but I live over an hour away from the nearest grocery store! so I am using smoked provolone.

  • catherine495 23 Dec, 2010

    These are great! Really nice when one is cooking a lot of other things to not have to worry about finishing mashed potatoes at the end. I used Jarlsberg and they were delicious and easy. I baked half immediately and half the next day with left overs and could tell no difference between the two, so I think if you wanted to make them a day ahead, just prepare it to baking and then bake when ready. I cooked it a bit longer- covered at end- the second time since it was cold from the fridge

  • rosemontplaisir 20 Dec, 2008

    You can make the potatoes up to a day ahead through step 2. Let cool, cover and refrigerate. One hour before serving, heat oven to 400

  • rosemontplaisir 20 Dec, 2008

    You can make the potatoes up to a day ahead through step 2. Let cool, cover and refrigerate. One hour before serving, heat oven to 400

  • JulieUK 17 Dec, 2008

    Many thanks - it's just that it comes under the heading make-ahead dinner but no mention of re-heating process.

  • cjh134 17 Dec, 2008

    I think you could make the mashed potatoes the day prior to save some time. Then the day you want to serve this, take them out of the fridge, let them come to room temperature, then add the egg yolks, milk, cheese, etc and bake. But I think for best results I would make this all at once.

  • JulieUK 9 Dec, 2008

    At what stage would you prepare this to and how would you advise to reheat for the "make ahead" purpose.

Related Topics