Cheddar And Mashed Potato Gratin Recipes

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MASHED POTATOES AU GRATIN



Mashed Potatoes au Gratin image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 10

5 to 6 medium russet potatoes, peeled and cut into 1 1/2-inch chunks
3 cups chicken broth
Nonstick cooking spray, for the baking dish
4 tablespoons unsalted butter
2 shallots, minced
1 clove garlic, minced
1 cup half-and-half
1 teaspoon kosher salt
2 cups grated Gruyere
1 cup grated Parmesan

Steps:

  • Put the potatoes in a pot and cover with the chicken broth. Bring to a low boil over medium-high heat. Reduce the heat to low, partially cover and simmer until the potatoes are fork-tender, 15 to 20 minutes.
  • Preheat the oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
  • While the potatoes are cooking, heat the butter in a skillet over medium heat. Add the shallots and cook until translucent and tender, 7 to 8 minutes. Stir in the garlic and cook an additional minute.
  • Transfer the potatoes and chicken broth to a large mixing bowl. Add the butter mixture and half-and-half. Use a handheld electric mixer or a potato masher to mash the potatoes until smooth and creamy. Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan.
  • Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan. (The dish can be prepared to this point, covered and refrigerated until ready to bake.)
  • Bake until the cheese is golden and bubbly, about 30 minutes.

MASHED POTATOES WITH CHEDDAR



Mashed Potatoes with Cheddar image

Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 5

3 pounds potatoes, peeled and cubed (about 6 cups)
1 to 1-1/4 cups half-and-half cream
3 tablespoons butter
1 teaspoon salt
3 cups shredded extra-sharp cheddar cheese

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

CHEDDAR POTATO GRATIN



Cheddar Potato Gratin image

Enjoy this rich cheesy potato casserole - perfect to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 12

1/2 cup butter or margarine
2 cloves garlic, finely chopped
1/3 cup Gold Medal™ all-purpose flour
2 cups half-and-half
1 cup whipping cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3 lb Betty Crocker™ fresh russet potatoes, peeled (about 4 large)
1/4 cup thinly sliced green onions (4 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
  • In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
  • In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
  • Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 1 g

CHEDDAR AND MASHED POTATO GRATIN



Cheddar and Mashed Potato Gratin image

Categories     Cheese     Potato     Side     Bake     Thanksgiving     Casserole/Gratin     Cheddar     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

4 bacon slices, chopped
1 cup sliced shallots
6 cups leftover mashed potatoes
1 tablespoon each chopped fresh parsley, thyme, and chives
1/4 cup (or more) whole milk
1 1/2 cups grated cheddar cheese

Steps:

  • Preheat oven to 400°F. Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes. Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper. Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

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