Mashed Potato Bake with Gouda & Herbed Breadcrumb Topping

Prep time: 20min
Total time: 70min
Serves: 8
4 lb
Compliments Mashing Yellow-Fleshed Potatoes, peeled and quartered
2 kg
1 cup
250 mL
1/4 cup
butter, melted, plus extra for brushing and drizzling
60 mL
salt and white pepper to taste
1 ½ cups
grated Gouda cheese, divided
375 mL
3 tbsp
45 mL
1 tsp
herbes de Provence
5 mL
Per serving (1/8 of the recipe):


  1. 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.

  2. 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.)

  3. 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.

  4. Bake, uncovered, 25 to 30 min., or until heated through and golden.