Ombré Gratin
Alexa Weibel
2576 ratings with an average rating of 4 out of 5 stars
2,576
3 hours
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Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
In a small saucepan, heat the half-and-half and butter.
Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
Some people will balk at the peel in this dish, but I found it delicious.
After draining I let the potatoes sit on heat for 5 more minutes to dry, made my own half and half by mixing heavy cream and milk, and used high quality freshly grated parmesan. One of the best mashed recipes I’ve ever had!
Outstanding!
Rich and smooth. I would leave out the sour cream next time, as it seemed to overtake the parmesan a little; would rather that cheesy goodness shine.
This has become a must have dish at all our holidays. Sometimes I remove the skin because my husband has dysphagia and its easier for him to eat but otherwise I make it exactly as the recipe directs.
Add at least 1 tsp granulated garlic when folding in the sour cream and parmesan for a flavor boost
Plan to serve Maple-Baked Salmon to company and wonder if this recipe of Smashed Parmesan Potatoes will pair well.
You have to be careful with thin skinned potatoes. Over working them especially in a mixer will make them nice and gluey. I prefer golden fingerling potatoes both in taste and texture . Red skinned potatoes have never been a natural flavour bomb.
After draining I let the potatoes sit on heat for 5 more minutes to dry, made my own half and half by mixing heavy cream and milk, and used high quality freshly grated parmesan. One of the best mashed recipes I’ve ever had!
Dialing back the liquid just a bit is recommended, the add more if you feel it’s necessary. Otherwise you risk soupy mashed potatoes.
Just a note regarding this list of vegetarian thanksgiving dishes, Parmesan cheese is actually not a vegetarian food, as it contains animal rennet.
Just a note regarding this list of vegetarian thanksgiving dishes, Parmesan cheese is actually not a vegetarian food, as it contains animal rennet.
Are the potatoes diced or cut in any way? Red potatoes are not always small.
Some people will balk at the peel in this dish, but I found it delicious.
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