Smashed Potato Gratin

• 3 pounds Yukon gold potatoespotato
• 3 garlic cloves, peeledgarlic
• Kosher saltsalt
• 1 cup milkmilk
• 1 cup sour creamsour-cream
• 2 cups grated Cheddarcheddar
• 3/4 cup panko bread crumbsbreadcrumbs
• 1/2 cup grated Parmigiano-Reggianoparmesan
• Pinch cayenne pepperpepper
• 1 bunch chiveschive

1. 01Cut the potatoes into quarters and place in a large saucepan with the garlic cloves. Fill the pot with water and season generously with salt. Taste the water, it should taste salty. Bring the pot to a boil over medium heat and cook the potatoes until they are fork tender. (A fork, not a knife should slide in and out easily.)
2. 02Preheat the oven to 350 degrees F.
3. 03When the potatoes are tender, drain the water from them and return the potatoes and garlic to the pan. Add the milk and sour cream. Using a potato masher or big spoon, gently mash the potatoes. Stir in the Cheddar, then taste and season with salt, if needed. Transfer the mixture to a baking dish. Combine the panko, grated Parmesan and the cayenne in a small bowl. Sprinkle it over the top of the potato mixture and bake until hot all the way through and is crispy and brown on top, about 20 minutes.
4. 04Remove from the oven, garnish with chopped chives and serve.

Calories

530 kcal

Protein

23 g

Fat

27 g

Saturated fat

16 g

Carbs

50 g

Fiber

5 g

Sugar

5 g

Sodium

868 mg

Cholesterol

77 mg

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