Smashed Potato Gratin
recipe
courtesy of Anne Burrell
3
pounds Yukon gold potatoes
3
garlic cloves, peeled
Kosher
salt
1
cup milk
1
cup sour cream
2
cups grated Cheddar
¾
cup panko bread crumbs
½
cup grated Parmigiano-Reggiano
Pinch cayenne
pepper
1
bunch chives
Cut
the potatoes into quarters and place in a large saucepan with the garlic
cloves. Fill the pot with water and season generously with salt. Taste the
water, it should taste salty. Bring the pot to a boil over medium heat and cook
the potatoes until they are fork tender. (A fork, not a knife should slide in
and out easily.)
Preheat
the oven to 350ºF.
When
the potatoes are tender, drain the water from them and return the potatoes and
garlic to the pan. Add the milk and sour cream. Using a potato masher or big
spoon, gently mash the potatoes. Stir in the Cheddar, then taste and season
with salt, if needed. Transfer the mixture to a baking dish. Combine the
panko, grated Parmesan and the cayenne in a small bowl. Sprinkle it over the
top of the potato mixture and bake until hot all the way through and is crispy
and brown on top, about 20 minutes.
Remove
from the oven, garnish with chopped chives and serve.
