The creamy goodness of mashed potatoes contrasted with a thin layer of crunch, makes these mashed potatoes gratin a dish to remember. Cottage cheese and sour cream give these potatoes a mild, smooth, flavor which works well with the crisp topping of sharp cheddar cheese. No gravy needed for these potatoes. Revived from a 1960’s recipe, this retro dish is as easy to make as it is to eat, and very well could become one of your families favorites.
- 5 cups potatoes, cooked and mashed
- 2 cups cottage cheese, small curd
- 1 cup sour cream
- ½ cup white onion, chopped
- ½ cup gruyere, shredded (optional)
- 2 teaspoons salt
- ½ teaspoon white pepper
- 1 teaspoon garlic powder
- 1½ cups sharp cheddar cheese, shredded
- 3 tablespoons parsley, chopped
Position a rack in the upper half of the oven and heat to 350° F. Prepare a 9″ x 13″ baking dish or other shallow heat-resistant dish by apply a light coat of cooking spray or oil (gratins are to be prepared in shallow baking dishes offering a large surface area for crisping).
Peel and cook potatoes. Rice or mash the potatoes into a large mixing bowl. Add the cottage cheese, sour cream, onion, gruyere, garlic powder, salt and pepper, and mix well (I added a small amount of chopped parsley for a touch of color).
Place the potato mixture into your prepared shallow baking dish and smooth evenly with a spatula. Press the potatoes into the dish to remove air pockets.
Top evenly with the shredded cheddar cheese and chopped parsley (I sprinkled the dish with a small amount of paprika to add a bit of color).
Bake for 30 to 40 minutes or until the cheese has turned a golden brown.
Allow to stand for 5 minutes before serving.
I hope you enjoy these potatoes as much as our family does. They also make a great side dish for barbecue season. Try adding some diced green chilies and bacon. YUM!