Mashed Potato au Gratin

Mr. Coleman Deckow

Updated on May 9, 2024

Somewhere, sometime, someone preparing a special occasion meal was frozen with indecision regarding whether to serve mashed potatoes or potatoes au gratin. Both are classic sides that pair perfectly with any fancy holiday main courses, so how to choose? I mean, you can’t make both. Or can you?

Okay, I’ll admit to being that certain someone struggling with the decision. So I stacked them up and was able to have my mashed potatoes and potatoes au gratin too.

Besides its spectacular appearance and being fairly simple to make, the texture of the final dish was quite impressive. The mashed potatoes felt and tasted like mashed potatoes and, while the sliced layer of potatoes on top wasn’t as creamy as the classic version, it was everything you want in a potatoes au gratin recipe and more.

So, whether it’s for a holiday dinner, or just some random weeknight, I really do hope you give this a try soon. Enjoy!

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Mashed Potato au Gratin

4.9

(22)

golden-brown casserole of potatoes au gratin on grey placemat with spoon in background

Prep Time:

40 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 55 mins

Servings:

Ingredients

Mashed Potato Base:

6 large russet potatoes, peeled and quartered
3 tablespoons kosher salt
1/2 cup cold unsalted butter, cut in pieces
salt to taste
1 pinch cayenne
3/4 cup milk
4 ounces Comte, Gruyere, or Cheddar cheese, shredded

Au Gratin Potato Topping:

4 large russet potatoes, peeled and halved
2 teaspoons kosher salt
freshly ground black pepper to taste
2 tablespoons melted butter
2 ounces Comte cheese, Gruyere cheese, or Cheddar cheese, shredded
1/2 cup grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 450 degrees F (230 degrees C). Butter a 13x9-inch baking dish.
For the mashed potato, add quartered russet potatoes to a pot with 3 tablespoons salt and enough water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium and simmer until tender when pierced with a sharp knife, but not falling apart, 15 to 20 minutes. Drain very well.
Return potatoes to the pot, and mash until almost smooth. Add butter, salt, and cayenne. Mash until smooth.
Add milk and the 4 ounces shredded cheese, and mash and mix until evenly combined. Spread evenly into the prepared baking dish, and smooth the top. Season the top with salt and freshly ground black pepper.
For the au gratin potato layer, slice each half potato into 1/8-inch slices.
Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover.
Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano.
Bake in the preheated oven until sliced potatoes on top are tender when pierced with a knife, about 1 hour.

Chef John

Nutrition Facts (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.