Mashed Potato Bake with Gouda & Herbed Breadcrumb Topping

8
Easy
Side Dishes

Characteristics

Nutritional Facts Per Serving

310
Calories
9 g
Protein
45 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 310
  • Lipides 11 g
    • Saturated fat  7 g
  • Cholesterol 35 mg
  • Sodium  530 mg
  • Carbs 45 g
    • fiber  3 g
    • Sugar  5 g
  • Protein 9 g

Ingredients

  • 4 lb ( 2 kg) Compliments Mashing Yellow-Fleshed Potatoes, peeled and quartered
  • 1 cup (250 mL) buttermilk
  • 1/4 cup (60 mL ) butter, melted, plus extra for brushing and drizzling
  • salt and white pepper to taste
  • 1 ½ cups (375 mL) grated Gouda cheese, divided
  • 3 tbsp (45 mL) breadcrumbs
  • 1 tsp (5 mL) herbes de Provence

Method

  1. 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.
  2. 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.)
  3. 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.
  4. Bake, uncovered, 25 to 30 min., or until heated through and golden.

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