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Gallery Mashed-Potato Gratin Recipe Summary prep: 10 mins total: 1 hr Servings: 8

Ingredients Ingredient Checklist 3 tablespoons butter, plus more for baking dish 3 pounds russet potatoes, peeled and chopped Coarse salt 3 large egg yolks 1 1/4 cups milk 1 1/2 cups coarsely grated Gruyere, Jarlsberg, or other Swiss cheese (6 ounces)

Gallery Mashed-Potato Gratin

Recipe Summary prep: 10 mins total: 1 hr Servings: 8

Mashed-Potato Gratin

Mashed-Potato Gratin

Mashed-Potato Gratin

Recipe Summary prep: 10 mins total: 1 hr Servings: 8

Recipe Summary

prep: 10 mins total: 1 hr

Servings: 8

prep: 10 mins

total: 1 hr

prep:

10 mins

total:

1 hr

Servings: 8

8

Ingredients

Ingredients

  • 3 tablespoons butter, plus more for baking dish 3 pounds russet potatoes, peeled and chopped Coarse salt 3 large egg yolks 1 1/4 cups milk 1 1/2 cups coarsely grated Gruyere, Jarlsberg, or other Swiss cheese (6 ounces)

Directions

Preheat oven to 400 degrees. Butter a shallow, 1 1/2-quart baking dish. In a large pot, cover potatoes with water by 1 inch; add 1 tablespoon salt. Bring to a boil; reduce heat. Simmer until easily pierced with a paring knife, about 20 minutes. Drain. Wipe pan; return potatoes.

Add butter; mash with a potato masher until creamy. Cool slightly. Fold in egg yolks, milk, 1 1/4 cups cheese, and 2 teaspoons salt. Spread in prepared dish.

Top with remaining cheese. Bake until golden brown in spots, rotating dish halfway through, about 30 minutes.

Reviews (10)

 Add Rating & Review     81 Ratings   5 star values:        20    4 star values:        23    3 star values:        27    2 star values:        11    1 star values:        0

Load More Reviews

Reviews (10)

Add Rating & Review     81 Ratings   5 star values:        20    4 star values:        23    3 star values:        27    2 star values:        11    1 star values:        0

Add Rating & Review

81 Ratings 5 star values: 20 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 0

81 Ratings 5 star values: 20 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 0

81 Ratings 5 star values: 20 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 0

  • 5 star values: 20 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       11/16/2017   I make this every year for Thanksgiving. I put it together a week or two beforehand and freeze it. I thaw it the day before, bring it to room temp before I put it in the oven, and it is delicious every time. Plus, no messy mashed potatoes to make that morning. I always boil the potatoes.  

Martha Stewart Member     Rating: Unrated       02/28/2011   On the show they potatoes were steamed but here, on the recipe, they are boiled. Does anyone know how long it took those 3 lbs of potatoes to steam?  

Martha Stewart Member     Rating: Unrated       01/31/2011   I cooked this tonight for my family, everyone loved it!! I didn`t have greens, instead pared it with a roast I had leftovers from last night. Big hit!! Martha is the best. I watched her baking show, which aired today. Awesome, I have my list made already, and will be baking tomorrow. Thank You Martha  

Martha Stewart Member     Rating: Unrated       12/29/2010   this looks great! everything I have ever prepared from Martha has been fantastic and added to the "do-over list" but I live over an hour away from the nearest grocery store! so I am using smoked provolone.  

Martha Stewart Member     Rating: Unrated       12/23/2010   These are great! Really nice when one is cooking a lot of other things to not have to worry about finishing mashed potatoes at the end. I used Jarlsberg and they were delicious and easy. I baked half immediately and half the next day with left overs and could tell no difference between the two, so I think if you wanted to make them a day ahead, just prepare it to baking and then bake when ready. I cooked it a bit longer- covered at end- the second time since it was cold from the fridge  

Martha Stewart Member     Rating: Unrated       12/20/2008   You can make the potatoes up to a day ahead through step 2. Let cool, cover and refrigerate. One hour before serving, heat oven to 400  

Martha Stewart Member     Rating: Unrated       12/17/2008   Many thanks - it's just that it comes under the heading make-ahead dinner but no mention of re-heating process.  

Martha Stewart Member     Rating: Unrated       12/17/2008   I think you could make the mashed potatoes the day prior to save some time. Then the day you want to serve this, take them out of the fridge, let them come to room temperature, then add the egg yolks, milk, cheese, etc and bake. But I think for best results I would make this all at once.  

Martha Stewart Member     Rating: Unrated       12/09/2008   At what stage would you prepare this to and how would you advise to reheat for the "make ahead" purpose.

    Martha Stewart Member

    Rating: 5 stars 11/16/2017

I make this every year for Thanksgiving. I put it together a week or two beforehand and freeze it. I thaw it the day before, bring it to room temp before I put it in the oven, and it is delicious every time. Plus, no messy mashed potatoes to make that morning. I always boil the potatoes.

Rating: 5 stars

Rating: Unrated 02/28/2011

On the show they potatoes were steamed but here, on the recipe, they are boiled. Does anyone know how long it took those 3 lbs of potatoes to steam?

Rating: Unrated

Rating: Unrated 01/31/2011

I cooked this tonight for my family, everyone loved it!! I didn`t have greens, instead pared it with a roast I had leftovers from last night. Big hit!! Martha is the best. I watched her baking show, which aired today. Awesome, I have my list made already, and will be baking tomorrow. Thank You Martha

Rating: Unrated 12/29/2010

this looks great! everything I have ever prepared from Martha has been fantastic and added to the “do-over list” but I live over an hour away from the nearest grocery store! so I am using smoked provolone.

Rating: Unrated 12/23/2010

These are great! Really nice when one is cooking a lot of other things to not have to worry about finishing mashed potatoes at the end. I used Jarlsberg and they were delicious and easy. I baked half immediately and half the next day with left overs and could tell no difference between the two, so I think if you wanted to make them a day ahead, just prepare it to baking and then bake when ready. I cooked it a bit longer- covered at end- the second time since it was cold from the fridge

Rating: Unrated 12/20/2008

You can make the potatoes up to a day ahead through step 2. Let cool, cover and refrigerate. One hour before serving, heat oven to 400

Rating: Unrated 12/17/2008

Many thanks - it’s just that it comes under the heading make-ahead dinner but no mention of re-heating process.

I think you could make the mashed potatoes the day prior to save some time. Then the day you want to serve this, take them out of the fridge, let them come to room temperature, then add the egg yolks, milk, cheese, etc and bake. But I think for best results I would make this all at once.

Rating: Unrated 12/09/2008

At what stage would you prepare this to and how would you advise to reheat for the “make ahead” purpose.

All Reviews for Mashed-Potato Gratin

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All Reviews for Mashed-Potato Gratin

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Reviews: Most Helpful

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