Mashed Potato Gratin

Mash

• 1.5 kg / 3.3 lb baking potatoes
• 1 tbsp + 1 tsp salt, or to taste
• 6 tbsp / 90 g butter, at room temp
• 160 ml / 2/3 cup cream, at room temp
• 150 g / 1 1/2 cups grated cheddar
• 1/4 tsp black pepper, or to taste

Gratin

• 750 g / 1.6 lb baking potatoes
• 2 tbsp / 30 g butter, melted
• 1 large clove garlic, finely grated/minced
• 1/4-1/2 tsp salt, or to taste
• 1/8-1/4 tsp black pepper, or to taste
• 40 g / 1.4 oz parmesan (preferably fresh dusty variety)
• finely diced fresh chives, to garnish

Directions

• For the mash, peel and dice the potatoes into chunks and place in a large pot of cold water. Stir in 1 tbsp salt and bring to a boil over high heat. Cook until knife tender (but not falling apart), then drain and leave 1 minute.
• Add the butter and cream to the pot and stir to melt the butter. Add the drained potatoes and mash until smooth. Mash in the cheese, then season with salt and pepper (about 1 tsp salt and 1/4 tsp pepper). Spoon into a 25 x 17 cm / 10 x 6.5 inch baking dish and level off. Preheat the oven to 200C / 400F.
• For the gratin, peel the potatoes and slice in half lengthways. Place each piece flat side down and very thinly slice into half moons (about 1/8 inch). In a large bowl whisk the melted butter, garlic, salt and pepper, then toss in the sliced potato and half of the parmesan until well coated.
• Layer the slices cut-side-down on top of the mash in 3 rows at a slight angle. Cover with foil and bake 20 minutes. Remove the foil, sprinkle over the rest of the parmesan and bake another 40 minutes, until the top is deep golden and crisp and the potatoes are knife tender.
• Leave to rest 15-20 minutes so the mash holds its shape and the sliced potatoes finish cooking on top (it stays piping hot).

Serves 6-8. Inspired by Chef John. From Chris Collins on Instagram.