Mashed Potato Gratin

Prep 40 min
Total 1 hr 10 min
Servings 9

Add this mashed potato gratin to your French meal. A tasty side dish created with Progresso® chicken broth and bread crumbs.

By Betty Crocker Kitchens

Updated September 4, 2012

Make with

Progresso Breadcrumbs

Ingredients

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

Steps

1

Heat oven to 375°F. 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.

Nutrition Facts

Serving Size: 1 Serving (1/2 Cup)

Calories: 180
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 690mg; 29%
Potassium: 280mg; 8%
Total Carbohydrate: 21g; 7%
Dietary Fiber 1g 7% Sugars 1g
Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 6%; 6%
Calcium: 8%; 8%
Iron: 2%; 2%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;