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Prep Time
20 mins
Total Time
1 h 10 m


4 lb
Compliments Mashing Yellow-Fleshed Potatoes, peeled and quartered
2 kg
1 cup
250 mL
1/4 cup
butter, melted, plus extra for brushing and drizzling
60 mL
salt and white pepper to taste
1 ½ cups
grated Gouda cheese, divided
375 mL
3 tbsp
45 mL
1 tsp
herbes de Provence
5 mL


Step 1

Boil the potatoes in a large saucepan of water until tender. Drain well and mash thoroughly. Whip in the buttermilk, 1/4 cup (60 mL) butter, salt and pepper. Stir in 1 cup (250 mL) of the cheese.

Step 2

Lightly brush melted butter in a shallow-sided, 8-cup (2-L) baking dish. Spread the potato mixture in the dish. (Note: If baking later, cool mixture to room temperature, cover and refrigerate until needed.)

Step 3

Preheat the oven to 190˚C (375˚F). Mix the remaining cheese with the breadcrumbs and herbes de Provence. Sprinkle over the potato mixture; drizzle with a little melted butter.

Step 4

Bake, uncovered, 25 to 30 min., or until heated through and golden.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe):
11 g
Saturated Fat:
7 g
45 g
3 g
5 g
35 mg
9 g
530 mg
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