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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I made this for Thanksgiving and everyone raved. The original recipe is from Cooking Light but I made a few changes. The original recipe calls for fontina and gruyere cheese, but use what ever cheeses you like or have on hand. I used provalone and emantale Swiss and threw in a little smoked gouda. Other potatoes can be substituted, but the golds add that extra buttery flavor/texture without extra butter. mmmm Ingredients:
4 lbs yukon gold potatoes, cut into chunks (leave the skins on unless you hate them.) |
2 cups cheese (use a mixture of whatever you like) |
1 medium sweet onion, diced and microwaved or slightly cooked |
3 -6 scallions, chopped (green and white parts) |
1 tablespoon butter |
1/2 teaspoon salt |
1/2 teaspoon seasoning salt |
1/4 teaspoon garlic powder |
1/4-1/2 teaspoon fresh ground pepper |
1 cup warm milk (i used 1/2 fat free milk and1/2 ff half and half) |
Directions:
1. Boil potatoes in water or broth until tender. Drain and return to pan.
2. Add butter, 1 1/4 cup cheese mixture, cooked onions, scallions and seasoning and mash together.
3. Add warm milk to mixture and mash until desired consistancy, adjust salt/pepper and seasonings to taste.
4. Spoon into a 13 x 9 in baking dish coated with cooking spray.
5. Sprinkle remaining cheese on top and cover with aluminum foil.
6. (Can be made up to this point and refrigerated until ready to eat).
7. When ready to eat preheat oven to 400°F.
8. Bake covered for 20 minutes (or until heated through if it has been refrigerated).
9. Remove foil and turn oven to broil. Broil 5 minutes or until cheese is bubbly and browned. Remove from oven-at this point I threw some fresh chopped rosemary on top but any fresh herb or nothing would work. Enjoy!
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