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.
Course
Side Dish
Cuisine
American, Retro
Prep Time20minutes
Cook Time1hour20minutes
Resting time5minutes
Total Time1hour40minutes
Servings12
AuthorChristoph
Ingredients
5cupspotatoes,cooked and mashed
2cupscottage cheese,small curd
1cupsour cream
½cupwhite onion,chopped
½cupgruyere,shredded (optional)
2teaspoonssalt
½teaspoonwhite pepper
1teaspoongarlic powder
1½cupssharp cheddar cheese,shredded
3tablespoonsparsley,chopped
Method
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.
Cooks Notes
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!