Labadie Recipe Database

Name Smashed Potatoes Gratin Number of People 6 List of Ingredients 3 lbs. Russet potatoes 3 garlic cloves, peeled kosher salt 1 cup milk 1 cup sour cream 2 cups grated Cheddar 3/4 cup panko bread crumbs 1/2 cup Parmigiano-Reggiano pinch of cayenne pepper 1 bunch chives Description Cut potatoes into quarters and place in a large saucepan with the garlic cloves.  Fill pot with water and season generously with kosher salt.  Water should taste salty.  Bring pot to a boil over medium-high heat and cook potatoes until they are fork tender. (A fork, not a knife, should slide in and out easily.) Preheat oven to 350 degrees F. When the potatoes are tender, drain water and return potatoes and garlic to the pan; add milk and sour cream.  Gently mash potatoes.  Stir in cheddar and taste and season with salt, if needed.  Transfer the mixture to a buttered baking dish.  Combine the panko, grated parmesan and cayenne in a small bowl.  Sprinkle over top of potato mixture and bake until hot all the way through and crispy on top, about 20 minutes. Remove from oven, garnish with chopped chives and serve. Time 25 minutes prep + 35 minutes cooking Difficulty (1-5) 1 Notes Recipe originally called for Yukon Gold potatoes, but I would prefer Russets. Image