From the Oven
Cheddar Mashed Potato Gratin
Prep Time: 30 min | Cook Time: 20 min | Servings: 8-10 | Calories: 481
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Prep Time
30 min
Cook Time
20 min
Servings
8-10
Calories
481
Whip up a batch of tender Yukon Gold potatoes that are mixed with sour cream for optimal smoothness and add the lovely blended flavor of Sargento® Shredded 4 State Cheddar® Cheese for that true cheesy flavor. This makes for a perfect side dish for any meal at any time!
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
- 8 cloves garlic, peeled
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1-7/8 cups (7.5 oz.) Sargento® Shredded 4 State Cheddar® Cheese, divided
- 1 cup fresh breadcrumbs
- 1-1/2 Tbsp. unsalted butter, melted
Directions
- Place potatoes and garlic cloves in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat; simmer uncovered until potatoes are very tender, about 14 minutes. Drain well; return to same saucepan. Add pieces of butter; mash with a potato masher until butter melts. Add sour cream, milk, salt and pepper; mix well. Stir in 1 cup cheese.
- Transfer to 13 x 9-inch baking dish. (At this point potatoes may stand at room temperature up to 2 hours before topping and baking. Or, cover and refrigerate up to 24 hours. Let stand at room temperature 1 hour before topping and baking.)
- Toss breadcrumbs with melted butter. Stir in remaining 1 cup cheese; sprinkle over potatoes. Bake in preheated 375°F oven 20 minutes or until heated through and topping is golden brown.
