Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Garlic Mashed-Potato Gratin




Source of Recipe


All You, 12/28/07






List of Ingredients



• 4 T unsalted butter
  
• 5 lb russet potatoes, peeled and diced
  
• 12 cloves garlic
  
• 1 1/2 cups heavy cream
  
• 1 cup grated Parmesan
  
• 4 oz cream cheese, at room temperature
  
• 1/2 cup chopped chives
  
• salt and pepper
  






Instructions



1. Grease a 3-quart ovenproof dish with 1 T butter. In a large pot, cover potatoes and garlic with cold water and add 2 tsp salt. Bring to boil and cook over medium heat until tender, about 30 minutes. Drain and return potatoes and garlic to pot.
   
2. While potatoes are cooking, bring cream, grated Parmesan and 2 T butter to simmer in a medium saucepan, stirring until Parmesan melts. Remove mixture from heat and set aside. Preheat oven to 350.
   
3. Mash potatoes and garlic with cream cheese until smooth. Add cream mixture to potato mixture and stir well to combine. Stir in chives, season with salt and pepper and spoon potato mixture into prepared baking dish.
   
4. Dot potatoes with remaining 1 T butter and bake until potatoes are heated through and golden brown on top, about 45 minutes. Serve immediately.
   






Final Comments


Serves: 8

MAKE IT AHEAD: You can prepare the potatoes through Step 3 and place them in the baking dish up to one day ahead. Cover and refrigerate. Remove plastic wrap and let gratin sit at room temperature for about 30 minutes before dotting it with butter and baking it.