Prep 30 mins
Cook 25 mins
I made this for Thanksgiving and everyone raved. The original recipe is from Cooking Light but I made a few changes. The original recipe calls for fontina and gruyere cheese, but use what ever cheeses you like or have on hand. I used provalone and emantale Swiss and threw in a little smoked gouda. Other potatoes can be substituted, but the golds add that extra buttery flavor/texture without extra butter. mmmm
- 4 lbs yukon gold potatoes, cut into chunks (leave the skins on unless you hate them.)
- 2 cups cheese (use a mixture of whatever you like)
- 1 medium sweet onion, diced and microwaved or slightly cooked
- 3 -6 scallions, chopped (green and white parts)
- 1 tablespoon butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon garlic powder
- 1⁄4-1⁄2 teaspoon fresh ground pepper
- 1 cup warm milk (i used 1/2 fat free milk and1/2 ff half and half)
- Boil potatoes in water or broth until tender. Drain and return to pan.
- Add butter, 1 1/4 cup cheese mixture, cooked onions, scallions and seasoning and mash together.
- Add warm milk to mixture and mash until desired consistancy, adjust salt/pepper and seasonings to taste.
- Spoon into a 13 x 9 in baking dish coated with cooking spray.
- Sprinkle remaining cheese on top and cover with aluminum foil.
- (Can be made up to this point and refrigerated until ready to eat).
- When ready to eat preheat oven to 400°F.
- Bake covered for 20 minutes (or until heated through if it has been refrigerated).
- Remove foil and turn oven to broil. Broil 5 minutes or until cheese is bubbly and browned. Remove from oven--at this point I threw some fresh chopped rosemary on top but any fresh herb or nothing would work. Enjoy!