Mashed Potato Gratin

 

Unsalted butter for greasing casserole

2 1/2

cups Progresso® chicken broth (from 32-oz carton)

4

large russet potatoes, peeled, finely chopped (5 cups)

1

teaspoon salt

1/4

cup unsalted butter

4

cloves garlic, finely chopped

1/2

cup grated Parmesan cheese

Salt and pepper to taste, if desired

1/2

cup Progresso® Italian style panko crispy bread crumbs

• 1 Heat oven to 375ºF. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
• 2 Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
• 3 Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
• 4 Bake about 20 minutes or until golden brown.