French Mashed Potatoes Gratin

Method6 steps

1. 1

   Step 1: Wash and peel the 250 g potatoes. Cook them in a large volume of salted water until fully tender, then drain them thoroughly.

   Uses 250 g potatoes · Salt for the cooking water · Water for washing and boiling the potatoes

2. 2

   Step 2: Warm the 100 ml milk. While the drained potatoes are still hot, mash them with a food mill or fork and the large knob of butter. Add the warm milk little by little until the mash is smooth and holds its shape; use only as much as needed.

   Uses All the cooked potato flesh from step 1 · 1 large knob butter for the mash · Warm milk drawn gradually from the 100 ml allowance

3. 3

   Step 3: Preheat the oven to 200°C / 390°F. Have a small ovenproof gratin dish ready.

4. 4

   Step 4: Weigh out 250 g of the prepared mash, reserving any remainder separately. Beat the egg (1), then combine it with that mash and the 50 g grated cheese. Season with salt and pepper.

   Uses 250 g of the prepared mash from step 2; reserve any remainder separately · 1 egg · 50 g grated cheese · Salt for final seasoning · Pepper to taste

5. 5

   Step 5: Grease the small gratin dish with the separate knob of butter. Pour in the mixture and bake in the hot oven for about 15 minutes. Check for a golden surface and a fully set centre reaching 71°C / 160°F; continue baking if needed.

   Check the mashed-potato gratin · 15 minUses All the gratin mixture from step 4 · 1 knob butter for greasing

6. 6

   Step 6: Serve the gratin warm as two side portions. Cool any unused fresh mash promptly and refrigerate it rather than leaving it at room temperature.

   Uses The baked gratin from step 5 · Any prepared mash left after the 250 g draw in step 4