MASHED POTATO GRATIN

Name: MASHED POTATO GRATIN
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg Baking Potatoes; 1 tbsp Salt; 1 tsp Salt; 6 tbsp Butter; 160 ml Cream; 150 g Cheddar; 0.25 tsp Black Pepper; 750 g Baking Potatoes; 2 tbsp Butter, melted; 1 large clove of Garlic, finely grated/minced; 0.25 tsp Salt; 0.5 tsp Salt; 0.125 tsp Black Pepper; 0.25 tsp Black Pepper; 40 g Parmesan; finely diced Fresh Chives

1h 20m

Serves 6

instagram.com

MASHED POTATO GRATIN

instagram.com

1h 20m

Serves 6

Directions

1For the mash, peel and dice the potatoes into chunks, then place them in a large pot of cold water.
2Stir in 1 tbsp salt and turn the heat to high. Bring to a boil, then cook the potatoes until knife tender (but not so soft they’re falling apart).
3Drain in a colander & leave for 1 min.
4Immediately add the butter and cream to the pot and stir to melt the butter.
5Add the drained potatoes and mash until smooth.
6Mash in the cheese then season with salt and pepper (I typically end up with 1 tsp salt & 1/4 tsp pepper, but work to taste).
7Spoon into a 25cm x 17cm / 10” x 6.5” baking dish (or similar size) and level off with a spoon.
8Preheat the oven to 200C/400F.
9For the gratin, peel the potatoes & slice them in half lengthways.
10Place each piece flat side down and very thinly slice into half moons (around 1/8”).
11In a large bowl whisk the butter, garlic, salt and pepper, then toss in the sliced potato then toss in half of the parmesan until well coated.
12Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle (see video).
13Cover with foil & bake for 20 mins.
14Remove foil, sprinkle over the rest of the parmesan & bake again for 40 mins.
15The top should be deep golden & crisp, with the potatoes knife tender.
16Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top (it’ll stay piping hot - promise).

Ingredients

1.5 kg Baking Potatoes
1 tbsp Salt
1 tsp Salt
6 tbsp Butter
160 ml Cream
150 g Cheddar
0.25 tsp Black Pepper
750 g Baking Potatoes
2 tbsp Butter, melted
1 large clove of Garlic, finely grated/minced
0.25 tsp Salt
0.5 tsp Salt
0.125 tsp Black Pepper
0.25 tsp Black Pepper
40 g Parmesan
finely diced Fresh Chives

Equipment

large potcolander25cm x 17cm / 10” x 6.5” baking dishlarge bowlfoil

Tips

Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top.

MASHED POTATO GRATIN

1h 20m

Serves 6

instagram.com

MASHED POTATO GRATIN

instagram.com

1h 20m

Serves 6

Directions

1For the mash, peel and dice the potatoes into chunks, then place them in a large pot of cold water.
2Stir in 1 tbsp salt and turn the heat to high. Bring to a boil, then cook the potatoes until knife tender (but not so soft they’re falling apart).
3Drain in a colander & leave for 1 min.
4Immediately add the butter and cream to the pot and stir to melt the butter.
5Add the drained potatoes and mash until smooth.
6Mash in the cheese then season with salt and pepper (I typically end up with 1 tsp salt & 1/4 tsp pepper, but work to taste).
7Spoon into a 25cm x 17cm / 10” x 6.5” baking dish (or similar size) and level off with a spoon.
8Preheat the oven to 200C/400F.
9For the gratin, peel the potatoes & slice them in half lengthways.
10Place each piece flat side down and very thinly slice into half moons (around 1/8”).
11In a large bowl whisk the butter, garlic, salt and pepper, then toss in the sliced potato then toss in half of the parmesan until well coated.
12Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle (see video).
13Cover with foil & bake for 20 mins.
14Remove foil, sprinkle over the rest of the parmesan & bake again for 40 mins.
15The top should be deep golden & crisp, with the potatoes knife tender.
16Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top (it’ll stay piping hot - promise).