Mashed Potato Gratin

Name: Mashed Potato Gratin
Total time: 60 min
Yield: 8 servings
Cuisine: French
Ingredients: 1.5 kg Baking Potatoes; 1 tbsp Salt; 1 tsp Salt; 6 tbsp Butter; 160 ml Cream; 150 g grated Cheddar; 0.25 tsp Black Pepper; 750 g Baking Potatoes; 2 tbsp Butter, melted; 1 large clove 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; Fresh Chives, finely diced

Serves 8

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Mashed Potato Gratin

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Serves 8

Directions

1Peel and dice the potatoes for the mash 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.
3Drain the potatoes in a colander and leave for 1 minute.
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 cheddar cheese.
7Season with salt and pepper (typically 1 tsp salt & 1/4 tsp pepper, but adjust to taste).
8Spoon the mashed potatoes into a 25cm x 17cm / 10” x 6.5” baking dish and level off with a spoon.
9Preheat the oven to 200C/400F.
10For the gratin, peel the potatoes and slice them in half lengthways.
11Place each piece flat side down and very thinly slice into half moons (around 1/8”).
12In a large bowl, whisk the melted butter, grated garlic, salt, and pepper.
13Toss in the sliced potato then toss in half of the parmesan until well coated.
14Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle.
15Cover with foil and bake for 20 minutes.
16Remove the foil, sprinkle over the rest of the parmesan, and bake again for 40 minutes.
17Bake until the top is deep golden and crisp, with the potatoes knife tender.
18Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking.
19Garnish with finely diced fresh chives.

Ingredients

1.5 kg Baking Potatoes
1 tbsp Salt
1 tsp Salt
6 tbsp Butter
160 ml Cream
150 g grated Cheddar
0.25 tsp Black Pepper
750 g Baking Potatoes
2 tbsp Butter, melted
1 large clove 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
Fresh Chives, finely diced

Equipment

large potcolanderpotato masherbaking dishpeelerknifecutting boardlarge bowlwhiskfoil

Tips

Leave butter and cream at room temperature for the mash.
Mash potatoes immediately after draining to ensure a smooth consistency.
Season the mashed potatoes to taste with salt and pepper.
Slice potatoes for the gratin very thinly (around 1/8 inch) for best results.
Layer the potato slices at a slight angle for an appealing presentation.
Rest the gratin for 15-20 minutes after baking to allow the mash to retain its shape and the potatoes to finish cooking.

Mashed Potato Gratin

Serves 8

tiktok.com

Mashed Potato Gratin

tiktok.com

Serves 8

Directions

1Peel and dice the potatoes for the mash 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.
3Drain the potatoes in a colander and leave for 1 minute.
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 cheddar cheese.
7Season with salt and pepper (typically 1 tsp salt & 1/4 tsp pepper, but adjust to taste).
8Spoon the mashed potatoes into a 25cm x 17cm / 10” x 6.5” baking dish and level off with a spoon.
9Preheat the oven to 200C/400F.
10For the gratin, peel the potatoes and slice them in half lengthways.
11Place each piece flat side down and very thinly slice into half moons (around 1/8”).
12In a large bowl, whisk the melted butter, grated garlic, salt, and pepper.
13Toss in the sliced potato then toss in half of the parmesan until well coated.
14Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle.
15Cover with foil and bake for 20 minutes.
16Remove the foil, sprinkle over the rest of the parmesan, and bake again for 40 minutes.
17Bake until the top is deep golden and crisp, with the potatoes knife tender.
18Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking.
19Garnish with finely diced fresh chives.

Ingredients

1.5 kg Baking Potatoes
1 tbsp Salt
1 tsp Salt
6 tbsp Butter
160 ml Cream
150 g grated Cheddar
0.25 tsp Black Pepper
750 g Baking Potatoes
2 tbsp Butter, melted
1 large clove 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
Fresh Chives, finely diced

Equipment

large potcolanderpotato masherbaking dishpeelerknifecutting boardlarge bowlwhiskfoil

Tips

Leave butter and cream at room temperature for the mash.
Mash potatoes immediately after draining to ensure a smooth consistency.
Season the mashed potatoes to taste with salt and pepper.
Slice potatoes for the gratin very thinly (around 1/8 inch) for best results.
Layer the potato slices at a slight angle for an appealing presentation.
Rest the gratin for 15-20 minutes after baking to allow the mash to retain its shape and the potatoes to finish cooking.