Buttermilk Chive & Asiago Mashed Potato Gratin

READY IN: 45mins
Recipe by Bergy

There are so many mashed potato recipes but I couldn't find this one. It is from the Overwaitea "Appeal" magazine. I haven't tried it but thought it sounded very good. You may make this dish up to 2 hours ahead of time, cover the dish, keep at room temp until baking.Just add the milk & Buttermilk slowly you may not want to use all of it. don't have the potatoes too thin.

Top Review by whtbxrmom

These potatoes sounded delicious so I decided I WAS going to make them as part of one of our meals this week. While they were good, they weren't as amazing as I thought they would be. If I made them again I would season them more. I used all of the butter, but didn't need all of the milk. They would have been too thin if I had added all that the recipe called for. Definitely pay attention to the directions and add a little of the liquid at a time until the potatoes are the consistency you prefer.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Lightly oil a 9"x13" baking dish.
  3. Beat in the milk, butter, buttermilk& pepper into the smoothly mashed potatoes.(add slowly so you do not get the potatoes too thin you may not use all of it).
  4. Scrape the potatoes into th baking dish.
  5. Sprinkle with the asiago cheese.
  6. Bake uncovered for 25- 30 minutes or until heated through& the cheese has melted.
  7. Sprinkle with chives and serve.

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