Mashed Potato Gratin

By trf0ster

Award-winning TV chef Michael Chiarello shares a recipe created with Progresso® chicken broth and Italian style panko crispy bread crumbs.

Prep Time: 40 min
Total Time: 1 hour 10 min
Makes: 9 servings

Ingredients

• Unsalted butter for greasing casserole
• 2 1/2 cups chicken broth
• 4 large russet potatoes, peeled and finely chopped (5 cups)
• 1 teaspoon salt
• 1/4 cup unsalted butter
• 4 cloves garlic, finely chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste, if desired
• 1/2 cup Italian style panko crispy bread crumbs

Details

Servings 9
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 375ºF. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.

2. Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.

3. Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.

4. Bake about 20 minutes or until golden brown.

Nutrition Information:
1 Serving (1/2 Cup): Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 690mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 1g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 8%; Iron 2% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.