Empty My Fridge
Creamy Cheesy Mashed Potato au Gratin
Ingredientes
- Potato · peeled5 lb
- Garlic6–8
- Salt1 colher de sopa
- Queijo gruyère · grated5 oz
- Butter · softened4 oz + 1 colher de sopa
- Breadcrumb½ xícara
- Parmesan cheese · grated¼ xícara
- Bacon bit · cooked¼ xícara
- Black pepper
Modo de preparo
- 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.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
Mais receitas com
AlhoQueijoBatataQueijo parmesãoFarinha de roscaQueijo gruyèreBacon em cubos
Cozinhe com o que tem na geladeira
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