Rosemary Mashed Potatoes Gratin

Submitted by Chef mariajane

"Potatoes and rosemary is a classic flavour combination. Combined in a lovely gratin with zippy cheese makes potatoes even more delicious."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 6-8

ingredients

• 6 medium oblong potatoes (about 3 lbs) or 6 medium yukon gold potatoes (about 3 lbs)
• salt
• 1 1⁄2 cups milk
• 1 teaspoon fresh rosemary, minced (or 1/2 tsp. dried)
• 1⁄4 teaspoon pepper
• 1 1⁄4 1 1/4 cups asiago cheese or 1 1/4 cups gouda cheese, shredded

directions

1. Peel potatoes and cut into chunks. In a pot, cover potatoes with cold water; bring to a boil over high heat. Season water with 1 teaspoons salt. Reduce heat and boil gently for about 15 minutes or until fork tender. Drain; return pot to low heat for 1 minute to dry, shaking often.
2. Meanwhile, in a saucepan or in a microwave-safe measuring cup, combine milk, rosemary and pepper. Heat, uncovered, over medium heat on stove-top or on MEDIUM (50%) power in microwave until steaming, or about 3 minutes.
3. Preheat broiler. Butter 8 large ramekins or a shallow 8-cup baking dish. Mash potatoes while gradually adding warmed milk mixture. Mash in 1 cup of the cheese and 1/4 teaspoons salt , or to taste. Spread into ramekins or baking dish and sprinkle with remaining cheese. Broil for about 3 minutes or until cheese is browned.
4. COOKING TIP: The potatoes can be prepared ahead. Spread into ramekins or baking dish and let cool (don't sprinkle with cheese for topping). Cover and refrigerate for up to 1 day. Reheat, covered with foil, in 350F oven for about 35 minutes for ramdkins or 45 minutes for large baking dish. Uncover; sprinkle with cheese and broil to brown top.
5. FOR THE ADVENTUROUS: Add 4 cloves roasted garlic when mashing potatoes and replace the 1/4 cup cheese for topping with crumbled blue cheese.