- 4 lbs Yukon gold potatoes, peeled and cut into 2″ chunks
- 1 cup shredded fontina cheese, divided
- 3/4 cup shredded Gruyere cheese, divided
- 1-1/2 tbsp butter
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup warm milk
Preheat oven to 400 degrees.
Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, cover, and simmer 15 minutes or until tender. Drain and return to pan.
Add 3/4 cup fontina cheese, 1/2 cup Gruyere cheese, butter, salt, and pepper to pan. Mash with a fork or potato masher until well combined. Add warm milk and continue mashing until desired consistency.
Spray a 13″ x 9″ baking dish with no-stick spray. Spoon potato mixture into baking dish. Sprinkle evenly with remaining cheeses. Cover with aluminum foil lightly sprayed with no-stick spray.
Bake for 20 minutes. Remove from oven. Remove and discard foil.
Preheat broiler. Broil gratin 5 minutes or until cheese is brown and bubbly.
12-14 servings