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Mashed Potato Gratin with Manchego & Horseradish

Scott Phillips

Servings: 8 to 10

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


  • 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


  • 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.


Rate or Review

Reviews (6 reviews)

  • A_Cook_from_Mpls | 01/13/2021

    Thank you for correcting the recipe online! Now I know for sure what to do with the browned butter!

  • JeffHall83 | 12/22/2019

    This was excellent. Except I doubled the creme fraiche, butter, horseradish mixture and ran it through a ricer.

  • Krispie | 12/25/2018

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

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