Food & Cooking Recipes Main Dish Recipes Casserole Recipes Golden Mashed Potato Gratin 3.7 (79) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 21, 2021 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Servings: 8 Serve this hearty potato gratin with our Apricot-Bourbon Glazed Ham as part of your Easter feast—or any sunny spring celebration. Ingredients 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 Directions 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. 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. Rate it Print