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MASH:

1.5 kg / 3.3 lb baking potatoes

1 Tbsp + 1 tsp salt, or to taste

6 Tbsp / 90g butter, room temp

160ml / ⅔ c cream, room temp

150g / 1½ c cheddar, shredded

¼ tsp black pepper, or to taste

GRATIN:

750g / 1.6 lb baking potatoes

2 Tbsp / 30g butter, melted

1 large clove garlic, finely grated/minced

¼-½ tsp salt, or to taste

⅛-¼ tsp black pepper, or to taste

40g / 1.4 oz parmesan, grated

fresh chives, finely diced, to garnish

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1. MASH: Peel and dice the potatoes into chunks, then place them in a large pot of cold water. Stir in 1 Tbsp salt and turn the heat to high. Bring to a boil, then cook the potatoes until knife tender (but not so soft they're falling apart). Drain in a colander & leave for 1 minute.

2. Immediately add the butter and cream to the pot and stir to melt the butter. Add the drained potatoes and mash until smooth. Mash in the cheese then season with salt and pepper. (I typically use 1 tsp salt & ¼ tsp pepper, but work to taste.) Spoon into a 25cm x 17cm / 10" x 6.5" baking dish (or similar size) and level off with a spoon. Preheat the oven to 200°C/400°F.

3. GRATIN: Peel the potatoes and cut them in half lengthways. Place each piece flat side down and very thinly slice into half moons (around ⅛"). In a large bowl whisk the butter, garlic, salt, and pepper, then afd sliced potato and half of the parmesan and toss until well coated.

4. Layer the slices cut-side-down on top of the mashed potato in 3 rows and at a slight angle (see video). Cover with foil and bake for 20 minutes. Remove foil, sprinkle over the rest of the parmesan and bake again for 40 minutes. The top should be deep golden and crisp, with the potatoes knife tender.

5. Leave to rest for 15-20 minutes to allow the mash to retain its shape and for the sliced potatoes to finish cooking on top (it'll stay piping hot - promise).

Tags: casserole dinner, fall, gratin, mealprepgram, potato, side, veg, vegetarian