Mashed Potato au Gratin Recipe

Do you think you could make this a day or two ahead of time and reheat? Make the mashed potato’s and add toppings. Wrap and fridge and bake day of? Seems like it would be perfect for thanksgiving.

I made this for our Friendsgiving today and they were the favorite side of many! I only used Gruyère but 4 oz of it, and added some fresh grated nutmeg after the melted butter. I am so impressed with the texture of the au gratin potatoes. I was lazy and used instant Idahoans for the mashed, but used half cream and half turkey stock for the liquid instead of water. Thank you for what I’m sure will be a Friendsgiving regular.

Very good recipe-simple and delicious. I used cheddar and swiss cheese, as I couldn't find any gruyere. I used a mandoline to get the au gratin layer sliced at 1/8 inch. I also only had to cook mine for 45 minutes. The only thing I would change would be to make the au gratin layer thicker. Next time I'll try cutting the slices a little thicker and see how that works. I also under seasoned my potatoes, but that's an easy fix. All-in-all it was a great dish. The mashed potatoes were nice and creamy with a hint of cheese, and the au gratin layer had a nice cheesy crust on top, it was amazing. Will definitely be making this again! Thank you for this recipe!

I made this with red potatoes for the mashed part, and russets for the top. Find russets that aren't too tiny - larger slices look better. You are, after all, the Jon Heder, of your sliced po-tat-er! You could definitely make your mashed potatoes ahead of time. It looks impressive and is a unique option to the usual potato dish. It can "hold" in the oven for a bit if other food items aren't ready. It also freezes very well - we ate leftovers twice from it and they were almost as good as the original!

I did make the mashed part the day before but stopped after adding the butter salt, and cayenne. The next day I picked up at step 4, adding extra milk and microwaving until just warm so the potatoes were workable. After softening the potatoes I added the cheese. (Next time I would add a little more cheese at this step.) I finished out the remaining steps, using smoked Gruyère with parmesan. Note: I made half quantity and baked in an 8x8 casserole for 45 minutes. That was just right for the smaller size. My son said it’s his new favorite potato dish.

I must confess, I was so excited to try this recipe that I did it without getting groceries. I had two red potatoes. I used a box mix of mashed potatoes and made this in a loaf pan with cheddar cheese. It's so far from what was intended but the concept of this dish is so strong it turns out you can be very lazy about it and still enjoy it. The crispy cheese layer on the different textures of potato was phenomenal. I can't wait to try this out the "real" way!

I made this for Thanksgiving and it was sooooo tasty! Very cheesy and delicious. I saw a bunch of people asking if this could be made a day ahead (something I had wondered, since I tried to get as much pre-cooked for Thanksgiving as possible), and I have an answer! You CAN definitely do the mashed potato part ahead. You can also slice the gratin potatoes early, but know that they will turn brown/black as they oxidize, which looks sort of icky but didn’t change the flavor from what we could tell. I think if I did it again I’d leave the thin sliced potatoes for day-of.

I made it and then made seconds.

It was called the best potato dish ever! I used more cheese than the recipe asked for by accident, which gave it a very crisp cheesy topping, but hid the rows of delicate potato slices I spent so long on. It was still delicious and well-cooked, but not as pretty as the original creation.

Made a half batch in a square pan for Easter dinner, with half white cheddar and half Gruyère cheese. It was easy to assemble and took about 40 minutes to cook. Everyone raved and said we need to have it for every holiday meal now. Chef John is right - this is the best of all potato side dishes!

Heavenly! I used Yukon golds both top and bottom, though I like the idea of mixing it up! Irish ceddar and parm were terrific together. Oh and I served it with Chef John's Roman style chicken. Wow!

As it turns out, I utilized Yukon Golds, and reds to complete this to mix it up. Super fantastic, and a better route than the usual mashed potatoes my children are stuck in.

Heavenly! I used Yukon golds both top and bottom, though I like the idea of mixing it up! Irish ceddar and parm were terrific together. Oh and I served it with Chef John's Roman style chicken. Wow!

The amount of cheese completely covered up the scalloped potatoes and it didn’t look anything like the photo. Then the 450 degree temp scorched the bottom of the mashed potatoes. Lastly I made the mistake of making this the day before and the raw potatoes left an unattractive gray color on top of the mashed layer. Tasted ok.

I followed the recipe exactly. The mashed potatoes turned out fabulous (without using a mixer). Don't be stingy with the seasoning and butter. Thanks again Chef John for a wonderful recipe!

This was a hit. My nephew’s girlfriend loves mashed potatoes and loved this surprise. I accidentally cut the slices a little thick and added 25 minutes to the time. Will make this again!

It sounded a bit odd but I decided to make it because I love Chef Johns recipes. I thought it was exceptionally easy to make and Beautiful. My family decided this was the go to for now on, it was fabulous. Better yet I got the mashed potatoes I wanted and the boys got their potatoes sliced. Absolutely a keeper and I passed it on to my sisters because they have lots of company for dinner constantly. I will not go back to plain mashed or scalloped when this gives you both.

Can’t wait to make it again.

Made according to recipe for our New Year’s Day dinner. Not only is it beautiful, it’s delicious. Used Gruyère and cheddar. Came out perfectly.

Made per the recipe since this was the first time trying. Made with gruyere cheese. Failed to get a picture but turned out beautiful. Next time will add some sharp white cheddar and up the cayenne. The back time was spot on so the top potatoes still had body.