Mashed Potato Gratin

By jackiemo

Betty Crocker

Award-winning TV chef Michael Chiarello shares a recipe created with Progresso® chicken broth and Italian style panko crispy bread crumbs.
(75 Ratings)
75 Ratings5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

Member Reviews (8) PREP TIME40 MinTOTAL TIME1 Hr 10 MinSERVINGS9

Ingredients

• Unsalted butter for greasing casserole
• 2 1/2 cups Progresso® chicken broth (from 32-oz carton)
• 4 large russet potatoes, peeled, 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 Progresso® Italian style panko crispy bread crumbs

Preparation

Step 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