MASHED POTATO GRATIN

Mashed Potato Gratin image

Add this mashed potato gratin to your French meal. A tasty side dish created with Progresso® chicken broth and bread crumbs.

Provided by Betty Crocker Kitchens

Time 1h10m

Yield 9

Number Of Ingredients 9

Ingredients

Unsalted butter for greasing casserole
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
4 large russet potatoes, peeled, finely chopped (5 cups)
1 teaspoon salt
1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2 cup Progresso™ Italian style panko crispy bread crumbs

Steps:

Heat oven to 375°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.
Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
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. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
Bake about 20 minutes or until golden brown.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 690 mg, Sugar 1 g, TransFat 0 g