Mashed Potato Gratin

Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work.

Yield: 14 servings (serving size: 1/2 cup)

Ingredients

• 4  pounds  Yukon gold potatoes, peeled and cut into 2-inch chunks
• 1  cup  (4 ounces) fontina cheese, shredded and divided
• 3/4  cup  (3 ounces) Gruyère cheese, shredded and divided
• 1 1/2  tablespoons  butter
• 1  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  cup  warm 1% low-fat milk (100° to 110°)
• Cooking spray

Preparation

Preheat oven to 400°.

Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.

Preheat broiler.

Broil gratin 5 minutes or until cheese is brown and bubbly.

Nutritional Information

Calories:

188 (29% from fat)

Fat:

6g (sat 3.6g,mono 1.7g,poly 0.4g)

Protein:

6.9g

Carbohydrate:

27.1g

Fiber:

2.3g

Cholesterol:

20mg

Iron:

0.4mg

Sodium:

276mg

Calcium:

134mg