The creamy goodness of mashed potatoes contrasted with a thin layer of crunch, makes these mashed potatoes gratin a dish to remember. Cottage cheese and sour cream give these potatoes a mild, smooth, flavor which works well with the crisp topping of sharp cheddar cheese. No gravy needed for these potatoes. Revived from a 1960’s family recipe, this retro dish is as easy to make as it is to eat, and very well could become one of your families favorites.

This recipe was a favorite of my Dad’s sister Eleanore.  Growing up, holidays were rotated around between our relatives homes. We often enjoyed Thanksgiving at my Aunt and Uncles house, where she would always serve them.

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Mashed Potatoes Gratin

The creamy goodness of mashed potatoes contrasted with a thin layer of crunch, makes these mashed potatoes gratin a dish to remember. Cottage cheese and sour cream give these potatoes a mild, smooth, flavor which works well with the crisp topping of sharp cheddar cheese.

Course Side Dish

Cuisine American, Retro

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author Christoph

Ingredients

• 5 cups potatoes, cooked and mashed
• 2 cups cottage cheese, small curd
• 1 cup sour cream
• ½ cup white onion, chopped
• ½ cup gruyere, shredded (optional)
• 2 teaspoons salt
• ½ teaspoon white pepper
• 1 teaspoon garlic powder
• 1½ cups sharp cheddar cheese, shredded
• 3 tablespoons parsley, chopped

Instructions

• Position a rack in the upper half of the oven and heat to 350° F. Prepare a 9″ x 13″ baking dish or other shallow heat-resistant dish by apply a light coat of cooking spray or oil (gratins are to be prepared in shallow baking dishes offering a large surface area for crisping).
• Peel and cook potatoes. Rice or mash the potatoes into a large mixing bowl. Add the cottage cheese, sour cream, onion, gruyere, garlic powder, salt and pepper, and mix well (I added a small amount of chopped parsley for a touch of color).
• Place the potato mixture into your prepared shallow baking dish and smooth evenly with a spatula. Press the potatoes into the dish to remove air pockets.
• Top evenly with the shredded cheddar cheese and chopped parsley (I sprinkled the dish with a small amount of paprika to add a bit of color).
• Bake for 30 to 40 minutes or until the cheese has turned a golden brown.
• Allow to stand for 5 minutes before serving.

Notes

I hope you enjoy these potatoes as much as our family does. They also make a great side dish for barbecue season. Try adding some diced green chilies and bacon. YUM!