Mashed Potatoes au Gratin

By jargrr

Ingredients

• 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

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

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.