Mashed Potato Gratin Recipe
Creamy Mashed Potato Gratin with a crispy panko topping. An elegant, make ahead potato side that's perfect for using up leftover mashed potatoes.
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Servings: 12
Ingredients
- 5 large Russet potatoes approximately 3 pounds
- ½ cup sour cream
- ½ cup milk
- 1 large egg beaten
- 6 tablespoons butter divided 4 tbsp + 2 tbsp
- 1 cup panko crumbs
- 4 ounces shredded cheese I used Emmentaler this time
Instructions
- Heat oven to 375F. Spray a 9×13 baking dish with cooking spray to prevent sticking.
- 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. Reserve some potato water just in case!
- Gently mash the potatoes.
- Add the milk, egg, sour cream, cheese, and 4 tablespoons of butter. Mix to combine.
- Season with salt and pepper as desired.
- 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.
Notes
- Salt the cooking water so the potatoes get seasoned from the inside.
- Boil the potatoes in chicken broth instead of water for a richer flavor.
- Toss the panko with melted butter before topping so it browns faster and crisps up golden.
- Mash gently and fold the ingredients in without overmixing to avoid gummy potatoes.
- Leave the panko off until just before baking if you're making it ahead, so it stays crisp.
Nutrition
Serving: 1 | Calories: 251kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 161mg | Potassium: 693mg | Fiber: 2g | Sugar: 2g | Vitamin A: 339IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 2mg
