Potato Gratin Mash-Up
At some point, someone, somewhere faced a tough decision when planning a special meal: Should they make mashed potatoes or go for the classic potatoes au gratin? Both are perfect sides for a festive feast, but who could choose between the two? Well, guess what? You don’t have to choose!
I’ll admit, I was that person caught in the dilemma. So, I decided to combine them and enjoy both in one dish. The result was not only visually stunning but also delightfully satisfying in texture. The mashed potatoes retained their signature creaminess, while the au gratin topping provided the classic crispiness, creating the best of both worlds.
Whether it’s for a holiday celebration or just a cozy weeknight meal, I hope you give this recipe a try. Enjoy!
More Recipes: Discover the latest and most delicious creations from Chef John!
Ingredients List
Base for the Mashed Potatoes:
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6 large russet potatoes, peeled and quartered
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3 tablespoons kosher salt
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1/2 cup cold unsalted butter, cut in pieces
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salt to taste
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1 pinch cayenne
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3/4 cup milk
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4 ounces Comte, Gruyere, or Cheddar cheese, shredded
Topping for Potatoes au Gratin:
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4 large russet potatoes, peeled and halved
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2 teaspoons kosher salt
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freshly ground black pepper to taste
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2 tablespoons melted butter
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2 ounces Comte cheese, Gruyere cheese, or Cheddar cheese, shredded
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1/2 cup grated Parmigiano-Reggiano cheese
Instructions
Begin by preheating your oven to 450°F (230°C). Grease a 13x9-inch baking dish with butter.
For the mashed potatoes, place quartered russet potatoes into a large pot with 3 tablespoons of salt and enough water to submerge the potatoes by 2 inches. Bring the water to a boil over high heat, then reduce to medium and cook until the potatoes are tender when pierced with a knife, about 15 to 20 minutes. Drain the potatoes thoroughly.
Return the drained potatoes to the pot and mash them until they’re mostly smooth. Add butter, salt, and a pinch of cayenne pepper, then continue mashing until everything is well blended and smooth.
Stir in the milk and 4 ounces of shredded cheese, then mash and mix until the ingredients are fully incorporated. Spread the mixture evenly in the prepared baking dish, smoothing the top. Season with salt and freshly cracked black pepper.
For the au gratin potato topping, slice each potato half into thin 1/8-inch slices.
Arrange the potato slices slightly fanned out at an angle, placing them on top of the mashed potatoes. Continue layering with the remaining potato halves, creating four rows across and two potato halves long, using eight halves in total. Depending on the size of your potatoes and baking dish, you may need to adjust the layout to ensure coverage.
Sprinkle the sliced potatoes generously with salt and brush with melted butter. Then, scatter the 2 ounces of shredded cheese on top, and finish with a generous dusting of grated Parmigiano-Reggiano.
Bake in the preheated oven until the top potato slices are tender when pierced with a knife, about 1 hour.
Chef John’s Creations
Nutritional Information (per serving)
| 411 | Calories |
| 16g | Fat |
| 55g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 411 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 10g | 48% |
| Cholesterol 46mg | 15% |
| Sodium 1437mg | 62% |
| Total Carbohydrate 55g | 20% |
| Dietary Fiber 6g | 21% |
| Total Sugars 4g | |
| Protein 13g | 25% |
| Vitamin C 21mg | 23% |
| Calcium 247mg | 19% |
| Iron 3mg | 15% |
| Potassium 1420mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5