Mashed Potato Au Gratin

Method

1. 01

   Place the quartered potatoes in a pot and cover with cold water. Add a generous amount of salt and bring to a boil. Reduce heat to medium and simmer until the potatoes are very tender but not falling apart, about 15-20 minutes. While boiling, peel and halve the remaining potatoes for the topping and keep them submerged in water.

   

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2. 02

   Drain the potatoes thoroughly and return them to the pot. Mash the potatoes until fairly fine, then add butter, salt, and cayenne pepper. Continue mashing until the butter is incorporated, then stir in the milk and half of the shredded Comte cheese until smooth.

   

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3. 03

   Transfer the mashed potatoes into a buttered casserole dish. Press the mixture into the corners and smooth the top evenly. Season the surface generously with freshly ground black pepper and more salt.

   

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4. 04

   Thinly slice the remaining potato halves into 1/8-inch thick semi-circles using a smooth forward-and-back cutting motion. Fan the slices out and arrange them in overlapping rows across the top of the mashed potatoes until the surface is completely covered.

   

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5. 05

   Season the sliced potatoes with more salt and brush generously with melted butter. Scatter the remaining Comte cheese over the top, followed by a layer of freshly grated Parmigiano-Reggiano. Place the dish on a baking sheet to catch any drips.

   

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6. 06

   Bake in the center of a 450°F (230°C) oven for 60 to 75 minutes, or until the sliced potatoes are tender and the top is deeply golden brown and crispy. Let the dish rest for 10-15 minutes before garnishing with chives and serving.

   

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