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.
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Mashed Potato and Cheddar Gratin
- Total Time: 80 minutes
- Yield: 6 servings 1x
Description
A comforting winter dish featuring creamy mashed potatoes mixed with spinach, garlic, and caramelized roasted shallots, topped with sharp cheddar cheese.
Ingredients
- 6 shallots
- 5 medium Yukon gold potatoes, cut into quarters
- 5 oz (140 g) (two large handfuls) spinach, roughly chopped
- 3 cloves garlic, minced
- 4 tbsp (60 ml) butter
- 2 tbsp apple cider vinegar
- 1/2 cup (60 g) 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
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 30
Find it online: https://honestcooking.com/mashed-potato-cheddar-gratin/
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Frequently Asked Questions
Why are the shallots roasted with their skins still on?
The article explains that roasting the 6 shallots skin-on boosts their flavor and helps release their natural sugars, causing them to caramelize deeply in the oven at 450°F (232°C) for 25-30 minutes. The author says they come out “almost caramelized and deliciously complex” — a result that skin-off roasting doesn’t produce as effectively.
What does the apple cider vinegar do in the mashed potatoes?
The 2 tbsp of apple cider vinegar is stirred into the mash along with butter and minced garlic after draining. It adds a subtle tang that balances the richness of the butter and sharp cheddar, preventing the gratin from tasting too heavy. 
Can this gratin be assembled in advance?
Yes — the notes say it can be made ahead and reheated in the oven. Leftovers keep in an airtight container in the refrigerator for up to 3 days. The notes also suggest swapping kale for spinach as a variation.
Enjoy the discussion.
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