Mashed Potato Bake with Gouda & Herbed Breadcrumb Topping
Prep Time
Serves
Cooking Mode
4 lb Compliments Mashing Yellow-Fleshed Potatoes, peeled and quartered
1 cup buttermilk
¼ cup butter, melted, plus extra for brushing and drizzling
salt and white pepper to taste
1 ½ cups grated Gouda cheese, divided
3 tbsp breadcrumbs
1 tsp herbes de Provence
4 lb Compliments Mashing Yellow-Fleshed Potatoes, peeled and quartered
1 cup buttermilk
¼ cup butter, melted, plus extra for brushing and drizzling
salt and white pepper to taste
1 ½ cups grated Gouda cheese, divided
3 tbsp breadcrumbs
1 tsp herbes de Provence
Directions
1Boil 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.
2Lightly 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.)
3Preheat 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.
4Bake, 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.
Personal Note
Personal Note
