Crispy Garlic Parmesan Mashed Potato Gratin
Crispy Garlic Parmesan Mashed Potato Gratin
Ingredients
For the Mashed Potato Base
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon salt, plus more for boiling
- 1/2 teaspoon black pepper
- 1 cup sharp cheddar cheese, grated
For the Crispy Potato Topping
- 1 1/2 pounds russet potatoes, peeled and very thinly sliced (about 1/16-inch thick)
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated, divided
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
For the Mashed Potato Base: Place the 2 pounds of cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 3
While the potatoes are boiling, prepare the cream sauce. In a small saucepan, melt 1/4 cup of unsalted butter over medium heat. Stir in 1/2 cup of heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Heat until just simmering, then remove from heat.
⏱️ 5 min
- 4
Add the drained cooked potatoes to the cream sauce. Mash with a potato masher until smooth and creamy. Stir in 1 cup of grated sharp cheddar cheese until fully incorporated. Spread the mashed potato mixture evenly into the prepared baking dish to form the base.
⏱️ 10 min
- 5
For the Crispy Potato Topping: In a large bowl, combine 1/4 cup of melted unsalted butter, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of grated Parmesan cheese. Add the thinly sliced potatoes and toss thoroughly until all slices are evenly coated.
⏱️ 10 min
- 6
Arrange the seasoned potato slices in overlapping rows on top of the mashed potato base in the baking dish. Cover the baking dish tightly with aluminum foil.
⏱️ 5 min
- 7
Bake the covered gratin for 30 minutes. Remove the foil, sprinkle the remaining 1/4 cup of grated Parmesan cheese over the top, and return to the oven uncovered. Continue baking for another 20-25 minutes, or until the top layer of potatoes is golden brown, crispy, and bubbling.
⏱️ 55 min•🌡️ 375
- 8
Remove the gratin from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped chives.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Garlic Parmesan Mashed Potato Gratin
Ingredients
For the Mashed Potato Base
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon salt, plus more for boiling
- 1/2 teaspoon black pepper
- 1 cup sharp cheddar cheese, grated
For the Crispy Potato Topping
- 1 1/2 pounds russet potatoes, peeled and very thinly sliced (about 1/16-inch thick)
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated, divided
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
For the Mashed Potato Base: Place the 2 pounds of cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 3
While the potatoes are boiling, prepare the cream sauce. In a small saucepan, melt 1/4 cup of unsalted butter over medium heat. Stir in 1/2 cup of heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Heat until just simmering, then remove from heat.
⏱️ 5 min - 4
Add the drained cooked potatoes to the cream sauce. Mash with a potato masher until smooth and creamy. Stir in 1 cup of grated sharp cheddar cheese until fully incorporated. Spread the mashed potato mixture evenly into the prepared baking dish to form the base.
⏱️ 10 min - 5
For the Crispy Potato Topping: In a large bowl, combine 1/4 cup of melted unsalted butter, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of grated Parmesan cheese. Add the thinly sliced potatoes and toss thoroughly until all slices are evenly coated.
⏱️ 10 min - 6
Arrange the seasoned potato slices in overlapping rows on top of the mashed potato base in the baking dish. Cover the baking dish tightly with aluminum foil.
⏱️ 5 min - 7
Bake the covered gratin for 30 minutes. Remove the foil, sprinkle the remaining 1/4 cup of grated Parmesan cheese over the top, and return to the oven uncovered. Continue baking for another 20-25 minutes, or until the top layer of potatoes is golden brown, crispy, and bubbling.
⏱️ 55 min•🌡️ 375 - 8
Remove the gratin from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped chives.
⏱️ 5 min