Mashed Potato Gratin

Mashed Potato Gratin
  • Unsalted butter for greasing casserole
  • 2 1/2 cups Progresso® chicken broth
  • 4 large russet potatoes, peeled, diced
  • 1 teaspoon 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® Italian style panko crispy bread crumbs


  1. Heat oven to 375 degrees F. 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. Cook 2 tablespoons of the butter and the garlic in saucepan over low heat 2 minutes, stirring occasionally.
  3. Return potatoes to saucepan with butter and garlic; mash with potato masher.
  4. 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.
  5. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs. Bake about 20 minutes or until golden brown.

04/26/2018
Mashed Potato Gratin, recipe PT15M PT1H 5 455 calories

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