A delicious winter dish, where I roasted the shallots with the skins on – it boosts flavor and also helps to release natural sugars. Out of the oven, they were almost caramelized and deliciously complex. I could eat a whole pan of them and recommend serving them straight like this for an easy side veg. But, if you’re feeling more adventurous, follow the whole recipe and enjoy.

Mashed Potato and Cheddar Gratin

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Author: Bryan Picard
Total Time: 80 minutes
Yield: 6 servings 1x

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Description

A comforting winter dish featuring creamy mashed potatoes mixed with spinach, garlic, and caramelized roasted shallots, topped with sharp cheddar cheese.

Ingredients

Units Scale

6 shallots
5 medium Yukon gold potatoes, cut into quarters
5 oz (two large handfuls) spinach, roughly chopped
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons apple cider vinegar
1/2 cup sharp cheddar cheese, grated
Salt and pepper to taste

Instructions

Preheat the oven to 450°F (232°C).
Cut the shallots in half lengthwise, leaving the skin on. Lay them face up in a baking tray and roast for 25-30 minutes, until they are caramelized and tender.
While the shallots are roasting, place the quartered potatoes in a large pot of salted water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
In a skillet, melt a knob of butter over medium heat. Add the spinach and cook for about 1 minute, until wilted. Set aside.
Once the potatoes are cooked, drain them and return them to the pot. Add the remaining butter, minced garlic, and apple cider vinegar. Mash until smooth and creamy.
Stir in the wilted spinach and grated cheddar cheese. Season with salt and pepper to taste.
Transfer the mashed potato mixture to a baking dish. Top with the roasted shallots, pressing them gently into the potatoes.
Bake in the preheated oven for 10-15 minutes, until the top is golden and the cheese is bubbly.
Remove from the oven and let cool slightly before serving.

Notes

Roasting the shallots with their skins on enhances their sweetness and flavor. This dish can be made ahead and reheated in the oven. For a variation, try using kale instead of spinach. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Side Dish
Cuisine: American