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Four State Cheddar Mashed Potato Gratin

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Four State Cheddar Mashed Potato Gratin

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Directions

SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 8 to 10

INGREDIENTS

  • 3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 8 cloves garlic, peeled
  • 1/2 cup unsalted butter, cut into pieces
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tsp. salt

DIRECTIONS

  • 1

    Place potatoes and garlic cloves in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat; simmer uncovered until potatoes are very tender, about 14 minutes. Drain well; return to same saucepan. Add pieces of butter; mash with a potato masher until butter melts. Add sour cream, milk, salt and pepper; mix well. Stir in 1 cup cheese.

  • 2

    Transfer to 13 x 9-inch baking dish. (At this point potatoes may stand at room temperature up to 2 hours before topping and baking. Or, cover and refrigerate up to 24 hours. Let stand at room temperature 1 hour before topping and baking.)

  • 3

    Toss breadcrumbs with melted butter. Stir in remaining 1 cup cheese; sprinkle over potatoes. Bake in preheated 375°F oven 20 minutes or until heated through and topping is golden brown.

Nutrition

Nutrition Facts

Serves: 8 to 10

Amount Per Serving

Calories 481

Total Fat 37.1g

Saturated Fat 23.2g

Trans Fat 9.3g

Polyunsaturated Fat 1.3g

Cholesterol 104mg

Sodium 396mg

Carbohydrates 27g

Protein 10g

Dietary Fiber 2g

Vitamin A 259RE

Vitamin C 30mg

Calcium 190mg

Iron 1mg

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