Potatoes au Gratin

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 20 mins

Buttery mashed potatoes get a broiled Parmesan topping.

Potatoes au Gratin
Mark Boughton Photography / styling by Teresa Blackburn


3 pounds Yukon Gold potatoes, peeled and chopped
2 tablespoons butter, divided
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1 clove garlic, minced
1/4 teaspoon grated nutmeg
3/4 cup grated Parmesan cheese, divided


  1. Place potatoes in a large saucepan. Cover with water. Bring to a boil and cook until potatoes until tender, about 15 minutes. Drain and cool. Mash with a potato masher.
  2. Mix in 1 tablespoon butter, salt, pepper, garlic, nutmeg and 1/2 cup Parmesan. Mix well.
  3. Preheat broiler. Butter a shallow 2-quart baking dish.
  4. Spread potatoes in pan and sprinkle with 1/4 cup Parmesan. Dot with remaining 1 tablespoon butter.
  5. Place under low broil until top is golden brown.

Recipe courtesy of Tuckaway Farms.



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