Cheesy Mashed Potato Gratin
This decadent mash can be made a full day ahead and refrigerated. To serve, cover the dish with foil and reheat in a 425°F oven for about 45 minutes, then remove the foil and bake for about 15 minutes more, until the top is golden brown.
- 5 pounds Yukon Gold potatoes, peeled and cut into chunks
- 2 cups sour cream
- 6 tablespoons unsalted butter, plus more for buttering the dish
- Salt and freshly ground black pepper
- 1 bunch scallions, trimmed and finely chopped
- 1 (8-ounce) package Applegate Naturals®
Emmentaler Swiss Cheese, finely chopped
- Put the chopped potatoes in a large pot, cover with cold, well-salted water and bring to a boil. Reduce the heat and simmer the potatoes until completely tender, 20 to 25 minutes. Drain the potatoes well, then return them to the pot and let them sit for about 5 minutes, shaking the pot from time to time. This will help the potatoes dry out a bit and keep them fluffy.
- Preheat the oven to 425°F. Butter a large gratin dish.
- Add the sour cream and 4 tablespoons butter to the potatoes and mash to your desired consistency.
- Season to taste with salt and pepper.
- Mix in the scallions and the finely chopped cheese, stirring until everything is evenly combined. Spread the mixture in the buttered gratin dish and dot with the remaining 2 tablespoons butter.
- Bake until the top is golden brown and the center is piping hot, about 15 minutes.