Cheesy Mashed Potato Gratin

This decadent mash can be made a full day ahead and refrigerated. To serve, cover the dish with foil and reheat in a 425°F oven for about 45 minutes, then remove the foil and bake for about 15 minutes more, until the top is golden brown.

Serves 8 - 12 | Total Time: Less Than 60 Mins

Ingredients

5 pounds Yukon Gold potatoes, peeled and cut into chunks
2 cups sour cream
6 tablespoons unsalted butter, plus more for buttering the dish
Salt and freshly ground black pepper
1 bunch scallions, trimmed and finely chopped
1 (8-ounce) package Applegate Naturals^® Emmentaler Swiss Cheese, finely chopped

Instructions

Put the chopped potatoes in a large pot, cover with cold, well-salted water and bring to a boil. Reduce the heat and simmer the potatoes until completely tender, 20 to 25 minutes. Drain the potatoes well, then return them to the pot and let them sit for about 5 minutes, shaking the pot from time to time. This will help the potatoes dry out a bit and keep them fluffy.
Preheat the oven to 425°F. Butter a large gratin dish.
Add the sour cream and 4 tablespoons butter to the potatoes and mash to your desired consistency.
Season to taste with salt and pepper.
Mix in the scallions and the finely chopped cheese, stirring until everything is evenly combined. Spread the mixture in the buttered gratin dish and dot with the remaining 2 tablespoons butter.
Bake until the top is golden brown and the center is piping hot, about 15 minutes.