Mashed Potato Bake with Gouda & Herbed Breadcrumb Topping
1 h 10 m
Compliments Mashing Yellow-Fleshed Potatoes, peeled and quartered
butter, melted, plus extra for brushing and drizzling
salt and white pepper to taste
1 ½ cups
grated Gouda cheese, divided
herbes de Provence
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.
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.)
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.
Bake, uncovered, 25 to 30 min., or until heated through and golden.