Golden Mashed Potato Gratin

Golden Mashed Potato Gratin
Photo: Romulo Yanes

Serve this hearty potato gratin with our Apricot-Bourbon Glazed Ham as part of your Easter feast—or any sunny spring celebration.


  • 3 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces

  • 8 tablespoons (1 stick) unsalted butter

  • ½ cup sour cream

  • ½ cup half-and-half

  • 1 tablespoon Dijon mustard

  • 2 cups fresh breadcrumbs


  1. Preheat oven to 350 degrees. In a large pot, bring potatoes to a boil in salted water over high. Reduce heat to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 12 minutes. Drain, return to pot, and mash. Add 6 tablespoons (3/4 stick) butter and stir until melted. Stir in half-and-half and sour cream and season with salt and pepper. Transfer to a shallow 2-quart baking dish.

  2. In a medium bowl, stir together 2 tablespoons melted butter and mustard; add breadcrumbs and stir until coated. Sprinkle over potatoes and bake until breadcrumbs are golden brown, about 20 minutes.

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