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Karenne
October 29th, 2006, 05:38 PM
4 pounds Yukon gold potatoes, peeled and cut into 2-inch thick chunks.
1 cup fontina cheese, shredded and divided
3/4 cup Gruyere cheese, shredded and divided
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup warm 1% milk (100 F to 110 F)
Cooking spray

1. Preheat oven to 400 F.

2. Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add 3/4 cup fontina cheese, 1/4 cup Gruyere cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining cheeses. Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400 for 20 minutes. Remove from oven; remove and discard foil.

3. Preheat broiler.

4. Broil gratin 5 minutes or until cheese is brown and bubbly. Yield: 14 servings.