Mashed Potato Gratin


Hi folks! Sorry for the two-week hiatus! I do have plenty to write about I just haven’t had a moment with the holidays upon us. I’ll not only be reviewing a few recipes this week but also a recent weekend trip that had some gastronomical adventures complete with pics!

About a week or so ago I made Cooking Light’s Mashed Potato Gratin from their November 2006 issue. I honestly can’t remember what I made with it. I can assure you that they were a side dish, although I could make a one-bowl meal out of the right mash. If there’s one thing I L-O-V-E, it’s mashed potatoes, a little lumpy, seasoned right, creamy and buttery, sometimes with some creamy horseradish. This recipe was just okay. I think it had to do with my choice of cheeses. While I did use fontina, I couldn’t find Gruyere. Instead I substituted with some provolone and cheddar. These three cheeses DO not work well together. But I did like sprinkling the cheese on top and letting it broil. That was pretty good. Would I make again? Nope, I rather stick to the basic mashed potatoes I like.

Rating: 2.5 stars

Mashed Potato Gratin

From Cooking Light
Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work.

4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1 cup (4 ounces) fontina cheese, shredded and divided
3/4 cup (3 ounces) Gruyère cheese, shredded and divided
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup warm 1% low-fat milk (100° to 110°)
Cooking spray

Preheat oven to 400°.Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.

Preheat broiler.

Broil gratin 5 minutes or until cheese is brown and bubbly.

Yield: 14 servings (serving size: 1/2 cup)

CALORIES 188 (29% from fat); FAT 6g (sat 3.6g,mono 1.7g,poly 0.4g); PROTEIN 6.9g; CHOLESTEROL 20mg; CALCIUM 134mg; SODIUM 276mg; FIBER 2.3g; IRON 0.4mg; CARBOHYDRATE 27.1g

Cooking Light, NOVEMBER 2006


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