Rosemary Mashed Potato Gratin |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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The rosemary in these potatoes lends a wonderful flavour. I got this recipe off the 2009 Milk Calendar. Truly delicious. You can substitute Provolone or Gouda cheese for the Asiago. I submitted with Asiago as that is what I used. Ingredients:
3 lbs yellow fleshed potatoes, about 6 medium |
1 teaspoon salt |
1 1/2 cups milk |
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary |
1/4 teaspoon pepper |
1 1/4 cups asiago 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 tsp salt. Reduce heat and boil gently 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 50% power in microwave until steaming, for about 3 minutes.
3. Preheat broiler. Butter 8 large ramekins or a shallow 8 cup baking dish.
4. Mash potatoes while gradually adding warmed milk mixture. Mash in 1 cup of the cheese. Spread into ramekins or baking dish and sprinkle with remaining cheese.
5. Broil for about 3 minutes or until cheese is browned.
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