Buttermilk Chive Asiago Mashed Potato Gratin
Elevate your comfort food game with this Buttermilk Chive Asiago Mashed Potato Gratin, a decadent twist on classic mashed potatoes that promises a perfect blend of creamy, cheesy, and golden-crisp layers. Featuring fluffy Russet potatoes infused with tangy buttermilk, smooth whole milk, and a savory kick from minced garlic, this recipe is taken to the next level with melted Asiago cheese and the fresh, herbaceous flavor of chopped chives. Topped with a crispy breadcrumb and olive oil crust, this gratin is baked to bubbly perfection, making it an irresistible side dish for holidays, dinner parties, or any meal that deserves a touch of indulgence. Easy to prepare and loaded with rich flavor, this crowd-pleaser pairs beautifully with roasted meats or can stand alone as a stunning vegetarian main.
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Recipe Information
Ingredients
- 3 lbs Russet potatoes
- 6 tbsp Unsalted butter
- 1 cup Whole milk
- 1 cup Buttermilk
- 1.5 cups Asiago cheese, shredded
- 2 tbsp Fresh chives, chopped
- 2 tsp Salt
- 1 tsp Ground black pepper
- 2 cloves Garlic, minced
- 0.5 cup Breadcrumbs
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Peel and chop the russet potatoes into evenly sized chunks. Place them in a large pot and cover with cold, salted water.
Bring the pot of potatoes to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Drain the cooked potatoes and return them to the pot. Turn on low heat for 1-2 minutes to evaporate any residual moisture.
Add the butter, milk, buttermilk, minced garlic, salt, and pepper to the potatoes. Mash the mixture until smooth and creamy. Adjust seasoning to taste.
Stir in 1 cup of shredded Asiago cheese and the chopped chives, reserving the remaining 0.5 cup of cheese for later.
Transfer the mashed potatoes to the prepared baking dish, spreading evenly into a smooth layer.
Sprinkle the reserved Asiago cheese evenly over the top of the mashed potatoes.
In a small bowl, mix the breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Allow the gratin to cool for 5-10 minutes before serving. Garnish with additional chives if desired and enjoy!
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 7318 mg | 318% | |
| Total Carbohydrate | 373.0 g | 136% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 43.2 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 2053 mg | 158% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 8516 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
