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Thanksgiving: Cheesy Mashed Potato Casserole

Source of Recipe

"The Complete Autumn and Winter Cookbook" by America's Test Kitchen


Recipe Introduction

"Typically, mashed potatoes are made and served right away—which can sometimes make them a source of stress when cooking for a high-pressure holiday. But most of the work for a creamy mashed potato casserole can be done ahead of time and, what's more, it comes loaded with cheese and a crisp topping. After boiling and draining a load of potatoes, we added two full sticks of butter and got to mashing. The butter prevented the potatoes from turning gluey (and made them taste phenomenal.) To gild the lily, we stirred in melty mozzarella and nutty Gruyère cheese and then topped the dish with bread crumbs and more cheese, which turned crisp and golden in the oven. If made ahead, the casserole will be slightly firmer and more set than a freshly made one; we liked both versions. Leftovers can be gently warmed in a low oven or on the stovetop; they're excellent the next morning with a poached egg on top."

List of Ingredients

Potatoes:
â—¦ 4 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick
â—¦ 1 teaspoon table salt, plus salt for cooking potatoes
â—¦ 16 tablespoons unsalted butter, cut into 16 pieces
â—¦ 1 ½ cups half-and-half
â—¦ 1 teaspoon pepper
â—¦ 6 ounces Gruyère cheese, shredded (1 ½ cups)
â—¦ 6 ounces whole-milk mozzarella cheese, shredded (1 ½ cups)
â—¦ ½ cup minced fresh chives

Topping:
â—¦ ¾ cup panko bread crumbs
â—¦ 2 ounces Gruyère cheese, shredded (½ cup)
â—¦ 2 tablespoons unsalted butter, melted


Recipe

For the potatoes:
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Place potatoes and 2 tablespoons salt in Dutch oven, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and can be easily pierced with paring knife, 18 to 20 minutes.

Drain potatoes and return them to pot. Add butter and mash with potato masher until smooth and no lumps remain. Stir in half-and-half, pepper, and salt until fully combined. Stir in Gruyère, mozzarella, and chives until incorporated. Transfer potato mixture to 13 by 9-inch baking dish and smooth top with spatula.

For the topping:
Combine bread crumbs, Gruyère, and melted butter in bowl. Sprinkle topping evenly over potato mixture. Bake until casserole is heated through and topping is crisp and golden brown, about 30 minutes. Let cool for 30 minutes. Serve.

Serves 10 to 12



• To make ahead:
At end of step 2, let potato mixture cool completely in dish, cover tightly with plastic wrap, and refrigerate for up to 3 days. When ready to bake, remove plastic, cover dish tightly with aluminum foil, and bake for 25 minutes. Remove foil and proceed with step 3.

• Cheesy Mashed Potato Casserole for Six:
Halve measurements of all ingredients. In step 1, cook potatoes in large saucepan. In step 2, transfer potatoes to 8-inch square baking dish.