Mashed Potato Casserole
A quick and easy casserole that makes an excellent side dish for any meat dinner. This wonderful dressed-up version of mashed potatoes will make any meal seem special and doesn't require that much more effort than regular mashed potatoes."I knew this would be a hit with my friends because it has butter, cheese, and cream in it. I also added 8 oz. of cream cheese and used unpeeled red potatoes. It was delicious! I think you can pretty much use any cheese that you would normally put on a lasagna or enchiladas. It's not necessary to buy expensive cheese. I will make this again for sure! " - SpiceJunkee
Yield: 12 Ready in 45 minutes
459 people trying soon
Verified by stevemur
|4 poundsYukon Gold or Idaho potatoes; cut into 2-inch chunks|
|1 1/4 cupsFontina cheese; (5 oz) grated, and divided|
|1 1/4 cupsGruyere cheese; (5 oz) grated, and divided|
|1 stickunsalted butter; (4 oz) cut into cubes|
|1 teaspoonsalt; or to taste|
|1/2 teaspoonfresh ground white pepper; or to taste|
|1 cuphalf-and-half or milk; warmed|
Mashed Potato Casserole Preparation
Preheat oven to 400 degrees F. Place potatoes in a large pot or Dutch oven, cover with cold water by 2-inches, add 1 tablespoon of salt and bring to a boil. Reduce heat, simmer until just tender, about 15 minutes.
Place half-and-half in a small saucepan and bring to a simmer over low heat. Drain potatoes well, return them to pot and place back on burner over low heat to dry out potatoes and get out any additional water. Process potatoes through a ricer or food mill set over a large bowl (or use traditional potato masher). Stir in warmed half-and-half and butter until combined, fold in 3/4 cup of the Fontina cheese, 3/4 cup of the Gruygre cheese, and season generously with salt and white pepper, to taste. Scrape mixture evenly into a buttered 9- by 13-inch baking dish and sprinkle the remaining 1/2 cups of Fontina and Gruyere cheeses evenly over the top. (This recipe can be done ahead to this point; let casserole cool for 30 minutes, then refrigerate until cool. Cover with plastic wrap, and refrigerate for up to 24 hours, or freeze for up to 1 month. Remove from refrigerator 30 minutes prior to cooking. Increase baking time to 30-35 minutes.)
Cover with foil, lightly sprayed with cooking spray, bake for 20 to 25 minutes. Remove from oven and preheat broiler. Remove foil and broil until cheese is lightly browned and bubbly, about 5 minutes.
Makes 10 to 12 servings.
Idaho russets work well in this gratin, but Yukon Golds...they give it that extra buttery flavor and color.
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