Cheesy Mashed Potato Casserole
From Barbra Crumpacker, RD, LD
Archbold Memorial Hospital
4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1 tablespoon chicken base
1 cup (4 ounces) fresh Parmesan cheese, shredded and divided
3/4 cup (3 ounces) Gruyère or swiss cheese, shredded and divided
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup warm skim milk (100° to 110°)
Preheat oven to 400°.
Place potatoes in a large Dutch oven. Cover with water and add chicken base; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup Parmesan cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency.
Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup Parmesan cheese and remaining 1/4 cup Gruyère cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.
Broil gratin 5 minutes or until cheese is brown and bubbly.
Yield: 14 servings. 190 calories; 6 grams fat