Mashed Potatoes Gratin
An updated take on cheesy mashed potatoes, this dish is comprised of smooth mashed potatoes, flavored with herbs, shallots and the crisp, salty bite of pancetta, then layered and topped with an irresistible blend of cheeses. Just one scoop, and you'll have a new holiday favorite. Yields 8-10 Servings |
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1/4 pound thinly sliced pancetta (or 4 slices of applewood smoked bacon), chopped |
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1 cup thinly sliced shallots |
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6 to 8 large russet potatoes, peeled, boiled, and coarsely mashed to make 6 cups |
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1 tablespoon each of parsley, thyme and chives, finely chopped |
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1/2 cup whole milk |
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3/4 cup good quality aged Gruyere or Comte |
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3/4 cup good quality aged white Cheddar |
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Salt and freshly ground pepper, to taste |
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Preheat oven to 400F. In a large heavy skillet, cook pancetta (or bacon) and shallots at medium-high temperature, stirring frequently, until pancetta is crisp, about 6 minutes. Add mashed potatoes to skillet along with milk, salt and pepper, and herbs, mixing to combine. Combine cheeses in a separate bowl. Transfer 1/2 of the potato mixture to a buttered 2-quart gratin dish. Sprinkle with 1/2 of the cheese and top with remaining potatoes, then sprinkle remaining cheese over the top. Bake in oven until cheese is beginning to brown, about 30 minutes. Serve immediately. |
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recipe from: 11/3/08
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