Tuesday, November 16, 2010

Instead of the mashers...

Mashed potatoes are called 'mashers' in our house.  And believe me, they are considered major delicacy food, especially by Mr. E.  But HIS week spot is Sweet Potatoes mashers, so I won't even mess with taking these away from him.  Oh No, this recipe below is to replace just plain old mashers at the Thanksgiving table!  Wonderful and oh so easy...  I promise, they won't last long!

Mashed Potato Gratin

(recipe from here and picture from here.)
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)

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.

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