From the Oven

Cheddar Mashed Potato Gratin

Prep Time: 30 min  |  Cook Time: 20 min  |  Servings: 8-10  |  Calories: 481
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Cheddar Mashed Potato Gratin
Prep Time
30 min
Cook Time
20 min

Whip up a batch of tender Yukon Gold potatoes that are mixed with sour cream for optimal smoothness and add the lovely blended flavor of Sargento® Shredded 4 State Cheddar® Cheese for that true cheesy flavor. This makes for a perfect side dish for any meal at any time!

  • 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
  • 1/2 tsp. freshly ground black pepper
  • 1-7/8 cups (7.5 oz.) Sargento® Shredded 4 State Cheddar® Cheese, divided
  • 1 cup fresh breadcrumbs
  • 1-1/2 Tbsp. unsalted butter, melted
  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.

Serving Size 8-10

Calories 481

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 37.60g 57%
Sat. Fat 23.30g 116%
Mono Unsat. Fat 10.10g
Poly Unsat. Fat 1.20g
Cholesterol 100mg 35%
Sodium 401mg 17%
Total Carbohydrate 27g 9%
Dietary Fiber 2g 8%
Sugars 0g
Protein 10g
Vitamin A 267RE
Vitamin C 30mg 50%
Calcium 192mg 19%
Iron 1mg 6%