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Recipe

Mashed Potato Gratin with Manchego & Horseradish

By Ronne Day October/November 2015 Issue
Featured in our 2019 Thanksgiving Guide
Scott Phillips

Servings: 8 to 10

This has all the comfort-food joy of traditional mashed potatoes, but with a more sophisticated feel.

Ingredients

  • Kosher salt
  • 4 lb. russet potatoes, peeled and cut into 1-inch pieces
  • 4 oz. Manchego cheese, finely grated (about 1-3/4 cups)
  • 4 oz. (1/2 cup) unsalted butter
  • 1/2 cup crème fraîche or sour cream
  • 2 Tbs. prepared horseradish
  • Freshly ground black pepper
  • 2 tsp. chopped fresh dill

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 45
  • Sodium (mg): 780
  • Carbohydrates (g): 31
  • Fiber (g): 3
  • Protein (g): 7

Preparation

  • Bring a 6-quart pot of well-salted water to a boil over high heat. Add the potatoes and bring back to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Reserve 2 cups of the potato cooking water, drain, and return the potatoes to the pot. Add the cheese and coarsely mash the potatoes with a potato masher.
  • In an 8-inch skillet, melt the butter over medium-high heat until deep golden brown, about 4 minutes. Add the butter, crème fraîche, horseradish, 1/2 cup of the reserved cooking water, 1-1/2 tsp. salt, and 1/2 tsp. pepper to the potatoes, and mash until smooth, adding more of the reserved potato cooking water to reach your desired consistency. Season to taste with salt and pepper. Transfer to a 2-quart, 9×13-inch, or similar broiler-safe serving dish.
  • Position a rack 6 inches from the broiler and heat the broiler on high. Broil until golden brown, about 3 minutes. Garnish with the dill and serve.

Make Ahead Tips

You can prepare the potatoes to be broiled up to 1 day ahead. Refrigerate and return to room temperature before broiling.

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Reviews (4 reviews)

  • Krispie | 12/25/2018

    This lackedin flavor. I would make regular mashed potatoes before I made this again.

  • cmv09 | 12/08/2017

    I look this recipe. i make is for Christmas dinner to go with beef tenderloin. It can be made ahead of time and reheated and it will be just as delicious. It also freezes well. I add extra horseradish and cheese

  • justtess | 10/30/2015

    My boyfriend LOVES potatoes (the twice baked potatoes with horseradish are his all time favorite dish) but he's also trying to lost a few pounds. I did half of his recipe with mashed cauliflower, and used a little less cheese and greek yogurt and he still thought it was delicious!!! Horseradish in mashed potatoes is a must!

  • nanjenn | 09/07/2015

    This looks delicious, but you've got an orphan ingredient. There are no instructions for what to do with the browned butter. When it didn't get added to the potatoes, I thought maybe it went on top, but...I saw this in my print issue, and went to this site hoping it was corrected there. I don't expect you to publish my comment but please fix the recipe. Thanks!

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