Cheesy Mashed Potato Bake

Cheesy Mashed Potato Bake! This vegetarian dish features a creamy mashed potato base layered with thinly sliced potatoes au gratin, topped with a golden, cheesy crust. Perfect for American cuisine lovers, this recipe is a crowd-pleaser for any holiday or special occasion.

Rich in flavor and texture, this bake is versatile enough to complement any main course or stand alone as a hearty side. With its creamy, cheesy goodness, it’s sure to satisfy your cravings while providing essential nutrients.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get ready to impress your guests with this delicious Cheesy Mashed Potato Bake—your next meal prep just got a whole lot easier!

Recipe Collection: Side Dish

Serving Size: 12

Cooking Time: 115 minutes

Overview

This Mashed Potato Au Gratin combines the best of both worlds: creamy mashed potatoes topped with a cheesy, crusty layer of potatoes au gratin. It's a delightful side dish perfect for any holiday or special occasion, offering a unique texture and flavor that will impress your guests.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

American

Ingredients

• 6 Large russet potatoes, peeled
• 3 Tablespoons (tbsp) kosher salt
• 0.5 Cups cold unsalted butter, divided
• 1 Pinch salt, to taste
• 1 Pinch cayenne, to taste
• 0.75 Cups milk
• 4 Ounces (oz) Comte cheese, shredded
• 4 Large russet potatoes, peeled
• 2 Teaspoons (tsp) kosher salt
• 1 Pinch black pepper, to taste
• 2 Tablespoons (tbsp) butter, melted
• 2 Ounces (oz) Gruyere cheese, shredded
• 0.5 Cups Parmigiano-Reggiano cheese, grated

Steps

1. Preheat the oven to 450°F (230°C). Butter a 13x9-inch baking dish.
2. For the mashed potato base, add the peeled russet potatoes to a pot with 3 tablespoons of salt and enough water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium and simmer until tender, about 15 to 20 minutes. Drain very well.
3. Return the potatoes to the pot and mash until almost smooth. Add butter, salt, and cayenne, and mash until smooth.
4. Add milk and the shredded cheese, mash and mix until evenly combined. Spread evenly into the prepared baking dish and smooth the top. Season the top with salt and freshly ground black pepper.
5. For the au gratin potato layer, slice each half potato into thin slices.
6. Fan the potato slices slightly at an angle and place them on top of the mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Adjust the layout as needed to cover.
7. Generously salt the sliced potatoes and brush with melted butter. Scatter the shredded cheese on top, and finish with grated Parmigiano-Reggiano.
8. Bake in the preheated oven until the sliced potatoes on top are tender when pierced with a knife, about 1 hour.

Enjoy this delicious combination of mashed potatoes and potatoes au gratin, perfect for any festive meal!