Top-ranked recipe named "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
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.
spaige 10 months agoloved them! Family approved and will be adding it to our favorite dishes. Thank you for posting it.
spaige 1 year agoMaking this tonight to have w/marinated Sirloin Steaks. I don't have Fontina cheese so will use sharp cheddar, the Gruyere cheese is shredded and waiting for the rest of the ingredients...can't wait to try it! Thank you, Sgrishka for a great recipe!
doyema6 1 year agoExcellent recipe. Everybody loved them! Used shredded cheddar and pepperjack because we had it cheaply and readily available. Would love to try with the gruyer and fontina though!
licht70 1 year ago
doncannon 1 year agoPrefect recipe, didn't change a thing.
1Chefarmiller 2 years agoDelicious. I didn't change a thing while making this and will definitely make again!
nathanmena 3 years agoThis easy-to-make casserole was incredibly good and very comforting. It was the perfect side to your Aunt Evelyn's Meatloaf.
SpiceJunkee 3 years agoI 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!
VikkiRay 3 years agoThis is an outstanding casserole. The combination of fontina and gruyere melded perfectly. I will definitely use this recipe for the holidays.
StephNTaylor 3 years agoI used Idaho russets in this and instead of heavy cream I use buttermilk. I just love these. This will stay in my recipe box!