Rosemary Mashed Potato Gratin

Peel potatoes and cut into chunks. In a pot, cover potatoes with cold water; bring to a boil over high heat. Season water with 1 tsp (5 mL) salt. Reduce heat and boil gently for about 15 min or until fork tender. Drain; return pot to low heat for 1 min to dry, shaking often.

Meanwhile, in a saucepan or in a microwave-safe measuring cup, combine Milk, rosemary and pepper. Heat, uncovered, over medium heat on stove-top or on Medium (50%) power in microwave until steaming, for about 3 min.

Preheat broiler. Butter 8 large ramekins or a shallow 8-cup (2 L) baking dish.

Mash potatoes while gradually adding warmed Milk mixture. Mash in 1 cup (250 mL) of the cheese and ¼ tsp (1 mL) salt, or to taste. Spread into ramekins or baking dish and sprinkle with remaining cheese. Broil for about 3 min or until cheese is browned.

Tips:

The potatoes can be prepared ahead. Spread into ramekins or baking dish and let cool (don’t sprinkle with cheese for topping). Cover and refrigerate for up to 1 day. Reheat, covered with foil, in 350°F (180°C) oven for about 35 min for ramekins or 45 min for large baking dish. Uncover; sprinkle with cheese and broil to brown top.

For the Adventurous: Add 4 cloves roasted garlic when mashing potatoes and replace the ¼ cup (50 mL) cheese for topping with crumbled blue cheese.