Cheesy, creamy mashed potatoes topped with garlic parmesan potato gratin - this truly is the ultimate side dish! The inspiration behind this recipe is credited to the awesome @foodwishes. Hope you love it 😄 Chris x
MASHED POTATO GRATIN | Serves 6-8
INGREDIENTS
➡️MASH:
1.5kg / 3.3lb Baking Potatoes
1 tbsp + 1 tsp Salt, or to taste
6 tbsp / 90g Butter, leave at room temp
160ml / 2/3 cup Cream, leave at room temp
150g / 1 1/2 cups Cheddar,
1/4 tsp Black Pepper, or to taste
➡️GRATIN:
750g / 1.6lb Baking Potatoes
2 tbsp / 30g Butter, melted
1 large clove of Garlic, finely grated/minced
1/4 - 1/2 tsp Salt, or to taste
1/8 - 1/4 tsp Black Pepper, or to taste
40g / 1.4oz Parmesan (preferably fresh dusty variety)
finely diced Fresh Chives, to garnish
METHOD
1️⃣For the mash, peel and dice the potatoes into chunks, then place them in a large pot of cold water. 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’re falling apart). Drain in a colander & leave for 1 min.
2️⃣Immediately add the butter and cream to the pot and stir to melt the butter. Add the drained potatoes and mash until smooth. Mash in the cheese then season with salt and pepper (I typically end up with 1 tsp salt & 1/4 tsp pepper, but work to taste). Spoon into a 25cm x 17cm / 10” x 6.5” baking dish (or similar size) and level off with a spoon. Preheat the oven to 200C/400F.
3️⃣For the gratin, peel the potatoes & slice them in half lengthways. Place each piece flat side down and very thinly slice into half moons (around 1/8”). In a large bowl whisk the butter, garlic, salt and pepper, then toss in the sliced potato then toss in half of the parmesan until well coated.
4️⃣Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle (see video). Cover with foil & bake for 20 mins. Remove foil, sprinkle over the rest of the parmesan & bake again for 40 mins. The top should be deep golden & crisp, with the potatoes knife tender.
5️⃣Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top (it’ll stay piping hot - promise).
Content ideas (0)
No ideas generated yet. Run /instagram-sync ideate from Claude Code to create some.
Comments (15)
Recipe
Made it. It was phenomenal 👌
Recipe
Recipe
Recipe
Recipe
Thanks
Recipe
Recipe
Recipe please
Recipe
Recipe
Recipe
Recipe
Recipe