Mashed Potato Bake with Gouda & Herbed Breadcrumb Topping
Compliments Mashing Yellow-Fleshed Potatoes, peeled and quartered
butter, melted, plus extra for brushing and drizzling
salt and white pepper to taste
1 ½ cups
grated Gouda cheese, divided
herbes de Provence
Boil the potatoes in a large saucepan of water until tender. Drain well and mash thoroughly. Whip in the buttermilk, 1/4 cup (60 mL) butter, salt and pepper. Stir in 1 cup (250 mL) of the cheese.
Lightly brush melted butter in a shallow-sided, 8-cup (2-L) baking dish. Spread the potato mixture in the dish. (Note: If baking later, cool mixture to room temperature, cover and refrigerate until needed.)
Preheat the oven to 190˚C (375˚F). Mix the remaining cheese with the breadcrumbs and herbes de Provence. Sprinkle over the potato mixture; drizzle with a little melted butter.
Bake, uncovered, 25 to 30 min., or until heated through and golden.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More