Empty My Fridge
Creamy Cheesy Mashed Potato au Gratin | Chef Jean-Pierre
Ingredients
- Potato · peeled5 lb
- Garlic6–8
- Salt1 tbsp
- Gruyère cheese · grated5 oz
- Butter · softened4 oz + 1 tbsp
- Breadcrumb½ cups
- Parmesan cheese · grated¼ cups
- Bacon bit · cooked¼ cups
- Black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Put the Yukon Gold potatoes and garlic cloves in cold salted water, bring to the boil, and cook until fork-tender. Drain well.
- While the potatoes are still hot, rice them with the garlic into a large bowl.
- Mix in the Gruyère, butter, salt and pepper while hot. Adjust the seasoning to taste.
- Grease a 2-quart baking dish, spread the mash in it and smooth the top.
- Sprinkle over the Parmesan, panko and cooked bacon bits.
- Bake for about 20 to 25 minutes, until golden brown and crispy on top. Let it cool slightly before serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicCheesePotatoParmesan cheeseBreadcrumbGruyère cheeseBacon bit
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.