Ingredients
Potatoes and Herbs
- 3 pounds Yukon Gold potatoes, peeled and cut into chunks
- 3 rosemary sprigs
- 3 cloves garlic, smashed
- 1 tablespoon salt (for the cooking water)
Dairy and Seasonings
- 3/4 cup butter, divided (1 1/2 sticks)
- 1/3 cup half and half
- 4 ounces cream cheese, cubed
- 8 ounces gruyere cheese, shredded
- 2 tablespoons chopped fresh chives
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot and ready for baking the gratin.
- Prepare Baking Dish: Butter a 2-quart baking dish thoroughly to prevent sticking and add flavor to the gratin.
- Cook Potatoes and Herbs: Place the peeled potato chunks, rosemary sprigs, smashed garlic cloves, and 1 tablespoon salt in a large pot. Cover with cold water, ensuring water is 1 inch above the potatoes.
- Boil and Simmer: Bring the pot to a boil over high heat, then reduce to a simmer and cook the potatoes for 15 to 18 minutes, or until they are tender when pierced with a fork.
- Drain and Remove Rosemary: Drain the potatoes and garlic, discarding the rosemary sprigs as they have infused their flavor into the water.
- Mash Potatoes: Press the potatoes and garlic through a potato ricer or mash them using a potato masher until smooth and creamy.
- Add Butter and Cream: Stir in 1 stick (1/2 cup) of the butter until fully melted, then add the half-and-half. Add more half-and-half a tablespoon at a time until you reach the desired creamy consistency. Next, stir in the cubed cream cheese until it melts into the mixture.
- Incorporate Cheese and Chives: Fold in the shredded gruyere cheese and fresh chopped chives, which adds a tangy flavor and freshness.
- Season: Season the potato mixture with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.
- Assemble and Bake: Transfer the creamy mashed potatoes into the prepared buttered baking dish. Dot the top with the remaining 1/2 stick of butter to help create a golden crust while baking. Bake in the preheated oven for 25 minutes until the top is bubbling and golden.
Notes
- Using Yukon Gold potatoes ensures a creamy texture, but russets can be substituted if preferred.
- Make sure to drain the rosemary sprigs before mashing to avoid any woody texture in the gratin.
- Adjust the half-and-half quantity to get your preferred mash consistency.
- For a richer dish, you can add a sprinkle of extra gruyere on top before baking.
- This dish pairs well with roasted meats, poultry, or vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
