Rosemary Mashed Potato Gratin

Makes 6 ramikins

Leslie Clarke

ingredients

6 medium oblong or yellow-fleshed potatoes (about 3 lbs/1.5 kg)
Salt
1 1/2 cups (375 mL) Milk
1 tsp (5 mL) minced fresh rosemary (or 1/2 tsp/2 mL dried)
1/4 tsp (1 mL) pepper
1 1/4 cups (300 mL) shredded Canadian aged Provolone, Asiago or Gouda cheese, divided

1
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.
2
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.
3
Preheat broiler. Butter 8 large ramekins or a shallow 8-cup (2 L) baking dish.
4
Mash potatoes while gradually adding warmed Milk mixture. Mash in 1 cup (250 mL) of the cheese and 1/4 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.
5
Tips:
6
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.
7
For the Adventurous: Add 4 cloves roasted garlic when mashing potatoes and replace the 1/4 cup (50 mL) cheese for topping with crumbled blue cheese.