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Mashed Potato Gratin



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  • Unsalted butter for greasing casserole
  • 2 1/2 cups Progresso chicken broth from 32 oz carton
  • 4 large russet potatoes, peeled and finely chopped
  • 1 tsp salt
  • 1/4 cup unsalted butter
  • 4 cloves garlic, finely chopped
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/2 cup Progresso Panko crispy bread crumbs


Servings 9


Step 1

1. Heat oven to 375 degrees. Lightly butter 2 quart casserole. Pour broth into 2 quart saucepan. Add potatoes; stir in 1 tsp 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 tbsp 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 tbsp 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


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