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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Everyone seems to have a Potato Gratin recipe in their family, and this is my family's, with the hallmark Italian flavors of garlic and Parmesan cheese. Ingredients:
unsalted butter for greasing casserole |
2 1/2 cups progresso® chicken broth |
4 large russet potatoes, peeled, diced |
1 teaspoon salt |
1/4 cup unsalted butter |
4 cloves garlic, finely chopped |
1/2 cup grated parmesan cheese |
salt and pepper to taste |
1/2 cup progresso® italian style panko crispy bread crumbs |
Directions:
1. Heat oven to 375 degrees F. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
2. Rinse and dry saucepan. Cook 2 tablespoons of the butter and the garlic in saucepan over low heat 2 minutes, stirring occasionally.
3. Return potatoes to saucepan with butter and garlic; mash with potato masher.
4. Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper.
5. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs. Bake about 20 minutes or until golden brown.
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