Mashed Potato Gratin

Ingredients

• 1.5 kg Baking Potatoes (peeled and diced into chunks)
• 1 tbsp Salt (for boiling water)
• 6 tbsp Butter (at room temperature)
• 160 ml Cream (at room temperature)
• 150 g Cheddar (shredded)
• 1 tsp Salt (for mash, or to taste)
• 0.25 tsp Black Pepper (or to taste)
• 750 g Baking Potatoes (peeled and thinly sliced into half moons)
• 2 tbsp Butter (melted)
• 1 Garlic (large clove, finely grated or minced)
• 0.25 tsp Salt (for gratin, or to taste (up to 1/2 tsp))
• 0.125 tsp Black Pepper (for gratin, or to taste (up to 1/4 tsp))
• 40 g Parmesan (preferably fresh dusty variety, divided)
• Fresh Chives (finely diced, for garnish)

Steps

1. 1

   For the mash, peel and dice 1.5kg of potatoes into chunks, then place them in a large pot of cold water.

2. 2

   Stir in 1 tbsp salt and turn the heat to high. Bring to a boil, then cook the potatoes until knife tender but not so soft they are falling apart.

3. 3

   Drain the potatoes in a colander and leave them for 1 minute to steam dry.

4. 4

   Immediately add 6 tbsp room temperature butter and 160ml room temperature cream to the empty pot and stir to melt the butter.

5. 5

   Add the drained potatoes back to the pot and mash until smooth.

6. 6

   Mash in 150g of cheddar cheese, then season with salt and pepper to taste (approximately 1 tsp salt and 1/4 tsp pepper).

7. 7

   Spoon the mashed potatoes into a 25cm x 17cm (10” x 6.5”) baking dish and level off the surface with a spoon.

8. 8

   Preheat your oven to 200°C (400°F).

9. 9

   For the gratin topping, peel 750g of potatoes and slice them in half lengthways.

10. 10

    Place each piece flat side down and very thinly slice into half moons, approximately 1/8” thick.

11. 11

    In a large bowl, whisk together 2 tbsp melted butter, grated garlic, salt, and pepper.

12. 12

    Toss the sliced potatoes in the butter mixture, then toss in half of the parmesan until well coated.

13. 13

    Layer the potato slices cut-side-down on top of the mashed potatoes in 3 rows at a slight angle.

14. 14

    Cover the dish with foil and bake for 20 minutes.

15. 15

    Remove the foil, sprinkle over the remaining parmesan, and bake again for 40 minutes until the top is deep golden and crisp and the sliced potatoes are knife tender.

16. 16

    Leave to rest for 15-20 minutes before serving to allow the mash to set and retain its shape.

17. 17

    Garnish with finely diced fresh chives before serving.

Notes

Resting the dish for 15-20 minutes is crucial; it allows the mash to retain its shape when served and ensures the sliced potatoes are fully cooked through. It will remain piping hot during this time.

Nutrition per serving

• side dish
• potatoes
• vegetarian
• baked
• comfort food
• holiday side
• cheesy