# Mashed Potato Gratin

This recipe combines creamy mashed potatoes with a crispy, golden potato gratin topping, making it a glorious side dish.

- Servings: 8 servings
- Total time: 60 min
- Cuisine: French
- Category: Side
- Language: en

## 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

## Instructions

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

## Equipment

- large pot
- colander
- potato masher
- baking dish
- peeler
- knife
- cutting board
- large bowl
- whisk
- foil

## 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.

## Source

- Original video: https://vt.tiktok.com/ZSyASeUUV/
- Recipe page: https://www.cliprecipe.com/recipe/7ad40b7b-c701-42c2-8c97-e4dafa55f34e
- Extracted: 2025-11-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt