Name: Cheesy Mashed Potato Gratin
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Yukon Gold potatoes; salt, to taste; 4 tbsp unsalted butter, divided; 2 cups whole milk, warmed and divided; 2 tbsp all-purpose flour; 1/2 cup Gruyère cheese, shredded; 1/2 cup Fontina cheese, shredded; 1 tbsp fresh chives, chopped, for garnish

1

Peel the potatoes and chop them into uniform pieces. Place them in a large pot and cover with cold water.

2

Add a generous amount of salt to the water and bring to a boil. Cook until the potatoes are fork-tender.

3

Drain the potatoes well. Pass the hot potatoes through a potato ricer into a large mixing bowl.

4

Season the riced potatoes with salt. Add about 2 tablespoons of butter and about 1/2 cup of warm milk. Gently fold everything together with a spatula until just combined. Do not overmix.

5

In a separate saucepan over low heat, melt the remaining 2 tablespoons of butter. Whisk in the flour to create a roux and cook for 5 minutes, stirring constantly.

6

Increase the heat slightly and gradually whisk in the remaining 1.5 cups of warm milk until you have a smooth béchamel sauce.

7

Gradually add the shredded Gruyère and Fontina cheese to the sauce, whisking continuously until the cheese is fully melted and the sauce is smooth and creamy.

8

Spread the mashed potatoes in an even layer in an oven-safe skillet or baking dish.

9

Pour the cheese sauce evenly over the top of the mashed potatoes.

10

Place the dish under the broiler for a few minutes, until the top is golden brown and bubbly in spots. Watch carefully to prevent burning.

11

Remove from the broiler and garnish with freshly chopped chives before serving.