Mashed Potato Gratin

Move over plain potato side dish and serve this delicious Mashed Potato Gratin! Creamy potatoes, mixed with cheese, and topped with a crispy, buttery panko topping.

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Course: Side Dishes

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Author: Jennifer Stewart

Ingredients

5 large Russet potatoes appx 3 pounds
1/2 cup sour cream
1/2 cup milk
1 large egg beaten
6 tablespoons butter divided 4 tbsp + 2 tbsp
1 cup panko crumbs
4 ounces cheese Emmentaler is used this time

Instructions

Heat oven to 375F.
Peel and dice the potatoes. Place in a large pot and cover with cold water. Add 2 teaspoons salt.
Bring to boil over high heat and cook until the potatoes are fork tender. Drain and return potatoes to the pot.
Gently mash the potatoes.
Add the milk, sour cream, cheese, and 4 tablespoons of butter. Mix to combine.
Season with salt and pepper as desired.
Spray a 9x13 baking dish with cooking spray to prevent sticking.
Spread the potato mixture in the prepared baking dish.
In a small bowl, combine the panko with 2 tablespoons of melted butter. Mix until the panko is coated well.
Sprinkle the buttered panko crumbs over the mashed potatoes.
Bake at 375F for 15-20 minutes or until the potatoes are hot and the top is golden brown.
Remove from the oven and serve warm.
Enjoy!

Notes

Be sure to salt the water when cooking the potatoes so they get some extra seasoning!
Boil the potatoes in chicken broth for a richer flavor instead of plain water.
Choose your favorite cheese when mixing in.
Substitute 1 large egg for 2 egg yolks.
Use 1/2 cup of the potato water or warm milk when mashing the potatoes.
Mix the panko with 1 tablespoon of melted butter before sprinkling on top of the potato gratin. It will help them brown faster.
Switch up the cheese to your favorite to make this mashed potato gratin your own.

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