Smashed Potatoes Gratin 3/11 #956

Categories:
casserole, cheese, New 2011, potato

1 1/2 lbs new or Yukon gold potates
2 garlic cloves; peeled,
Salt
1/2 cup milk
1/2 cup sour cream
1 cup shredded cheddar
1/2 cup panko bread crumbs
1/2 cup parmesan; grated
pinch cayenne pepper
chives; for garnish

Cut the potatoes into quarters and place in a large saucepan with the garlic cloves. Fill the pot with water and season generously with a lot of salt. Bring to a boil and cook potatoes until they are fork tender: about 20 to 25 minutes. Preheat oven to 350°F. When the potatoes are tender, drain and return potatoes and garlic to the pan. Add the milk and sour cream. Mash the potatoes with a potato masher. Stir in the cheddar, then taste and season with salt if necessary. Transfer the mixture to a baking dish. Combine the panko, parmesan and cayenne in a small bowl. Sprinkle it over top of the potatoes and bake until hot all the way through and crust is crispy and brown on top, about 20 to 30 minutes.

Contributor: Anne Burrell

Yield: 4 servings