Monday, May 02, 2005

Mashed Potato Gratin

Mashed Potato Gratin (Adapted from CL)

4 pounds Yukon gold potatoes, cut into 2" chunks
5 ounces shredded fontina cheese, divided
4 ounces shredded Gruyère cheese, divided
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon black pepper
1 cup warm milk

Preheat oven to 400

In a large dutch oven, add potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender - about 15-20 minutes, drain thoroughly. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and pepper to. Using a potato masher, mix until well combined. Pour in the warm milk and continue mashing until it is the consistency that you prefer.

Scoop mixture into a 9 x 13" baking dish coated with nonstick spray. Scatter the top evenly with the remaining fontina and Gruyère cheese. Cover with foil and bake for 20 minutes. Remove the foil and preheat the broiler. Broil the mixture until the cheese is bubbly and has started to brown.

Makes several servings depending on the portion size.

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6 comments:

  1. Not that your work isn't impressive, but what is the conversion to cups for 5 and 4 oz. of cheese?

    Thanks.

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  2. Great picture on this one Joe.

    I missed this recipe in the magazine and haven't noticed it on the CLBB, so thanks for posting it. I believe you have just topped off my Thanksgiving menu!

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  3. Great picture on this one Joe.

    I missed this recipe in the magazine and haven't noticed it on the CLBB, so thanks for posting it. I believe you have just topped off my Thanksgiving menu!

    Kim

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  4. Gveg - Unless stated, in our recipes 1 ounce = 1/4 cup. So 5 ounces would be 1 1/4 cups and 4 would be 1 cup!

    Kim - Hope you like it!

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  5. I made this using grana padano instead of fortuina because that was what I had on hand - I also added a generous amount of dried garlic. The one is worth making again.

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  6. Karen - Glad to hear it worked out well!

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