Mashed Potatoes au Gratin

Creamy, dreamy, cheesy mashed potatoes topped with crispy slices of Yukon gold. Best of both worlds!

Ingredients for the mashed layer:

3 1/2 lbs potatoes (I used russet here)

1 tbsp salt + 1 tsp salt

6 tbsps butter, at room temperature

2/3 cup cream, at room temperature (whipping or coffee cream)

1 1/2 cups shredded cheddar

1/4 tsp pepper

 

Au gratin:

1 1/2 lbs potatoes (and Yukon here!)

2 tbsps butter

1-2 tsps minced garlic

1/4 - 1/2 tsp salt

1/4 tsp pepper

3 tbsps parmesan cheese

Fresh rosemary or chives to garnish

 

Take 3 1/2 lbs potatoes, cut into chunks and boil with 1 tbsp salt until knife tender. Drain and let sit in colander 1 minute. To the hot pot add the butter and cream, stir to melt. Return the potatoes and mash. Add the cheese, 1 tsp salt and pepper. Spoon into a buttered 10 X 10" baking dish and spread smooth. The dish can be premade to this point. Just cover and refrigerate, then bring to room temperature again when ready to continue.

Preheat the oven to 400°F.

For the gratin:

Scrub the skin of 1 1/2 lbs potatoes, slice in half lengthwise then slice thinly, into about 1/8" thick half moons. Melt butter, add garlic, salt and pepper and toss with the potato slices. Then mix in 1 1/2 tbsps parmesan. Lay slices cut side down on mashed potatoes at an angle in 3 or 4 rows. Cover with foil and into the 400°F oven for 20 minutes.

Remove foil, add 1 1/2 tbsps parmesan and return to the oven uncovered for 40 minutes. Let rest 15-20 minutes before serving.

Serves 6-8

Adapted from: dontgobaconmyheart.co.uk

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