Mashed Potato Gratin

Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work.

Yield 14 servings (serving size: 1/2 cup)
Ingredients

* 4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
* 1 cup (4 ounces) fontina cheese, shredded and divided
* 3/4 cup (3 ounces) Gruyère cheese, shredded and divided
* 1 1/2 tablespoons butter
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 cup warm 1% low-fat milk (100° to 110°)
* Cooking spray

Preparation

Preheat oven to 400°.

Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.

Preheat broiler.

Broil gratin 5 minutes or until cheese is brown and bubbly.

Nutritional Information

Calories:188 (29% from fat)
Fat:6g (sat 3.6g,mono 1.7g,poly 0.4g)
Protein:6.9g
Carbohydrate:27.1g
Fiber:2.3g
Cholesterol:20mg
Iron:0.4mg
Sodium:276mg
Calcium:134mg

Jackie Mills, Cooking Light, NOVEMBER 2006