Best 12 Mashed Potato Gratin Recipes

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Indulge in the delectable comfort food of mashed potato gratin, a culinary masterpiece that elevates the humble potato to new heights. This sumptuous dish features layers of creamy mashed potatoes, each lovingly infused with the rich flavors of butter, garlic, and aromatic herbs. As the gratin bakes in the oven, a golden-brown crust forms, creating a tantalizing contrast to the velvety interior. With its irresistible texture and symphony of flavors, mashed potato gratin is a feast for the senses, perfect for any occasion.

This versatile dish can be customized to suit your preferences, with endless possibilities for variations and additions. Enhance its cheesy goodness with a sprinkling of Parmesan or cheddar, or add a touch of smokiness with crispy bacon bits. Experiment with different herbs and spices to create unique flavor profiles, such as adding a hint of nutmeg or a pinch of paprika.

Whether you're looking for a comforting weeknight meal or a showstopping dish for your next gathering, mashed potato gratin is sure to impress. Its creamy texture and rich flavors will delight your taste buds, while its elegant presentation will wow your guests. So gather your ingredients and embark on a culinary journey to potato perfection.

Let's cook with our recipes!

MASHED POTATO AND TURNIP GRATIN



Mashed Potato and Turnip Gratin image

Categories     Cheese     Potato     Side     Bake     Casserole/Gratin     Turnip     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 pounds Yukon Gold potatoes (about 5 medium)
1 3/4 pounds turnips (about 5 medium)
1/4 cup (1/2 stick) butter
1/2 cup grated pecorino Romano cheese, divided
Pinch of ground nutmeg

Steps:

  • Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.

MASHED POTATO, CHEESE, AND CHIVE GRATIN



Mashed Potato, Cheese, and Chive Gratin image

Categories     Cheese     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Kid-Friendly     Casserole/Gratin     Cream Cheese     Spring     Winter     Chive     Party     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 6

3 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
1 8-ounce package cream cheese, room temperature
1/2 cup sour cream
1/2 cup whole milk
3/4 cup chopped fresh chives (about 3 bunches)
1 tablespoon chilled butter, cut into small pieces

Steps:

  • Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot. Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)
  • Preheat oven to 375°F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.

GOLDEN MASHED POTATO GRATIN



Golden Mashed Potato Gratin image

Serve this hearty potato gratin with our Apricot-Bourbon Glazed Ham as part of your Easter feast-or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 6

3 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
8 tablespoons (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup half-and-half
1 tablespoon Dijon mustard
2 cups fresh breadcrumbs

Steps:

  • Preheat oven to 350 degrees. In a large pot, bring potatoes to a boil in salted water over high. Reduce heat to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 12 minutes. Drain, return to pot, and mash. Add 6 tablespoons (3/4 stick) butter and stir until melted. Stir in half-and-half and sour cream and season with salt and pepper. Transfer to a shallow 2-quart baking dish.
  • In a medium bowl, stir together 2 tablespoons melted butter and mustard; add breadcrumbs and stir until coated. Sprinkle over potatoes and bake until breadcrumbs are golden brown, about 20 minutes.

Nutrition Facts : Calories 444 g, Fat 23 g, Fiber 5 g, Protein 10 g, SaturatedFat 14 g

MASHED POTATO GRATIN



Mashed Potato Gratin image

Add this mashed potato gratin to your French meal. A tasty side dish created with Progresso® chicken broth and bread crumbs.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 9

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

Steps:

  • Heat oven to 375°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.
  • 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.
  • 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.
  • Bake about 20 minutes or until golden brown.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 690 mg, Sugar 1 g, TransFat 0 g

MASHED POTATO-PUMPKIN GRATIN



Mashed Potato-Pumpkin Gratin image

How can you go wrong with all the favorites of the holidays? Here you have a wonderful combination of mashed potatoes and pumpkin, and to make it all the better, just add cheese. This was in a cooking club of america magazine. Check out my holiday menu to see some great things to pair this side dish with.

Provided by SaffronMeSilly

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs russet potatoes (3-4 large, peeled, cut into 1 1/2 inch pieces)
1 large garlic clove
3/4 cup mascarpone cheese (can substitute cream cheese)
1/2 cup half-and-half (warm)
2 tablespoons butter
1 1/3 cups canned pumpkin
1/4 teaspoon coarse salt
1/4 teaspoon pepper
1 cup shredded gruyere cheese (swiss cheese)

Steps:

  • Heat oven to 375. Spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.
  • Mash potatoes until smooth. Stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. Cover and refrigerate.).
  • Bake 30-35 minutes or until hot and cheese is lightly browned.

Nutrition Facts : Calories 246.7, Fat 9.3, SaturatedFat 5.6, Cholesterol 28.1, Sodium 253.4, Carbohydrate 33.9, Fiber 5, Sugar 2.8, Protein 8.4

MASHED-POTATO GRATIN



Mashed-Potato Gratin image

Baking mashed potatoes with creamy cheese sauce creates a side dish no one can refuse. Afterall, potato gratins are a favorite for a reason.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h

Number Of Ingredients 6

3 tablespoons butter, plus more for baking dish
3 pounds russet potatoes, peeled and chopped
Coarse salt
3 large egg yolks
1 1/4 cups milk
1 1/2 cups coarsely grated Gruyere, Jarlsberg, or other Swiss cheese (6 ounces)

Steps:

  • Preheat oven to 400 degrees. Butter a shallow, 1 1/2-quart baking dish. In a large pot, cover potatoes with water by 1 inch; add 1 tablespoon salt. Bring to a boil; reduce heat. Simmer until easily pierced with a paring knife, about 20 minutes. Drain. Wipe pan; return potatoes.
  • Add butter; mash with a potato masher until creamy. Cool slightly. Fold in egg yolks, milk, 1 1/4 cups cheese, and 2 teaspoons salt. Spread in prepared dish.
  • Top with remaining cheese. Bake until golden brown in spots, rotating dish halfway through, about 30 minutes.

Nutrition Facts : Calories 305 g, Fat 15 g, Fiber 2 g, Protein 12 g

CHEDDAR AND MASHED POTATO GRATIN



Cheddar and Mashed Potato Gratin image

Categories     Cheese     Potato     Side     Bake     Thanksgiving     Casserole/Gratin     Cheddar     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

4 bacon slices, chopped
1 cup sliced shallots
6 cups leftover mashed potatoes
1 tablespoon each chopped fresh parsley, thyme, and chives
1/4 cup (or more) whole milk
1 1/2 cups grated cheddar cheese

Steps:

  • Preheat oven to 400°F. Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes. Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper. Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

MASHED POTATO GRATIN



Mashed Potato Gratin image

Everyone seems to have a Potato Gratin recipe in their family, and this is my family's, with the hallmark Italian flavors of garlic and Parmesan cheese.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Yield 9

Number Of Ingredients 9

Unsalted butter for greasing casserole
2 ½ cups Progresso® chicken broth
4 large russet potatoes, peeled, diced
1 teaspoon salt
¼ cup unsalted butter
4 cloves garlic, finely chopped
½ cup grated Parmesan cheese
Salt and pepper to taste
½ cup Progresso® Italian style panko crispy bread crumbs

Steps:

  • 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.
  • Rinse and dry saucepan. Cook 2 tablespoons of the butter and the garlic in saucepan over low heat 2 minutes, stirring occasionally.
  • Return potatoes to saucepan with butter and garlic; mash with potato masher.
  • 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. Bake about 20 minutes or until golden brown.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 37.7 g, Cholesterol 18.6 mg, Fat 9.6 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 4.3 g, Sodium 755.9 mg, Sugar 1.1 g

GOAT CHEESE MASHED POTATO GRATIN



Goat Cheese Mashed Potato Gratin image

Make and share this Goat Cheese Mashed Potato Gratin recipe from Food.com.

Provided by evelynathens

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs potatoes
6 garlic cloves
1/3 cup heavy cream
1/2 cup butter
5 ounces mild goat cheese, such as montrachet
1/4 cup minced scallion
salt and pepper

Steps:

  • Boil potatoes in salted water until tender.
  • Drain and peel when cool enough to handle.
  • Boil garlic with potatoes until soft.
  • Remove and peel.
  • Mash potatoes with garlic, cream, butter and cheese.
  • Stir in scallions.
  • Spoon into buttered casserole dish.
  • Run under the broiler until golden-brown on top.

MASHED POTATO AND RUTABAGA GRATIN



MASHED POTATO AND RUTABAGA GRATIN image

Categories     Potato     Side

Yield 8-10 servings

Number Of Ingredients 10

2 oz. (4 Tbs.) unsalted butter, softened; more for the baking dish
5 medium Yukon Gold potatoes (1-3/4 lb.), peeled and cut into 1- to 1-1/2-inch chunks
1 large rutabaga (about 1-1/2 lb.), peeled and cut into 1-inch chunks
Kosher salt
8 oz. cream cheese, cut into 4 chunks, softened
1/2 tsp. dry mustard
1/2 cup (2 oz.) finely grated pecorino cheese
Whole milk, as needed
Kosher salt
Freshly ground black pepper

Steps:

  • Butter an 8x11-inch baking dish and set aside. Put the potatoes and rutabaga in a 5- to 6-quart saucepan or Dutch oven and cover with cool water by about 1 inch (the rutabaga will float to the top). Add 1/2 tsp. salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover partially, and cook until the potatoes are very tender and the rutabaga is soft, about 25 minutes. Drain the vegetables and return them to the pot. Set over medium heat for a minute or two, shaking and stirring to rid them of excess moisture and steam. Transfer the vegetables to a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). On low speed, break up the vegetables until the potatoes are smooth and there are small chunks of rutabaga in the mixture. Gradually add the cream cheese, increase the speed to medium, and beat until absorbed. Gradually add the butter and beat until absorbed. Add the mustard and half of the pecorino and beat until combined. If the purée seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Season to taste with salt and pepper. Transfer the mash to the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese on top. Serve Position a rack in the center of the oven and heat the oven to 375°F. If the gratin was made assembled ahead and refrigerated, let it sit at room temperature while the oven heats. Bake uncovered until heated though and the top is golden, about 40 minutes for a refrigerated gratin or about 20 minutes for a freshly made gratin. Let sit for 15 minutes before serving.

GOAT CHEESE MASHED POTATO GRATIN



GOAT CHEESE MASHED POTATO GRATIN image

Categories     Potato

Yield 4-6 people

Number Of Ingredients 6

2 pounds Yukon Gold potatoes
6 garlic cloves
1/3 cup whipping cream
1 stick butter
1/3 cup mild fresh goat cheese such as Montrachet (about 3 1/2 oz)
1/4 cup minced scallion

Steps:

  • In a large saucepan combine the potatoes, peeded and cut into 1 1/2 to 2 inch pieces, and the garlic with enough salted water to cover the potatoes by 1/2 inch and simmer them, covered for 15 to 25 minutes, or until they are tender but not falling apart. While the potates are cooking, in a small saucepan heat the cream with the butter, the goat cheese and salt and pepper to taste over moderately low heat, stirring, until the butter and cheese are just melted and smooth and keep the mixture warm. Drain the potatoes and garlic and force them ghrough a food mill fitted with the medium disc or a ricer into a bowl. with an electric mixer beat in the butter mixture, scallion, and salt and pepper to taste, beating just until the potatoes are fluffy and smooth (do not over-beat), and transfer the mixture to a 1-quart shallow flameproof baking dish. The potatoes may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the potatoes in a preheated 400 degree oven for 20 minutes or until they are heated through, before broiling them. Broil the potatoes under a preheated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden.

MASHED POTATO GRATIN



Mashed Potato Gratin image

Add this mashed potato gratin to your French meal. A tasty side dish created with Progresso® chicken broth and bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 9

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

Steps:

  • Heat oven to 375°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.
  • 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.
  • 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.
  • Bake about 20 minutes or until golden brown.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 690 mg, Sugar 1 g, TransFat 0 g

Tips:

  • To achieve perfectly smooth and creamy mashed potatoes, use a ricer or food mill to remove any lumps.
  • Use high-quality, flavorful cheese for the gratin topping. A combination of Gruyère, Parmesan, and cheddar works well.
  • Season the mashed potatoes generously with salt, pepper, and garlic powder. You can also add other herbs and spices, such as thyme, rosemary, or paprika, to taste.
  • Spread the mashed potatoes evenly in the baking dish and make sure the cheese topping covers the entire surface.
  • Bake the gratin in a preheated oven until the cheese is melted, bubbly, and golden brown.
  • Let the gratin cool for a few minutes before serving to allow the flavors to meld.

Conclusion:

Mashed potato gratin is a delicious and versatile side dish that can be served with a variety of main courses. It is also a great make-ahead dish, as it can be prepared in advance and reheated when ready to serve. Whether you are making it for a special occasion or a weeknight meal, mashed potato gratin is sure to be a hit.

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