mashed potato gratin

Ingredients

• Servings: 9
• unsalted butter for greasing casserole
• 2 1/2 cups progresso® chicken broth
• 4 large russet potatoes, peeled, diced
• 1 teaspoon salt
• 1/4 cup unsalted butter
• 4 cloves garlic, finely chopped
• 1/2 cup grated parmesan cheese
• salt and pepper to taste
• 1/2 cup progresso® italian style panko crispy bread crumbs

Recipe

• heat oven to 375 degrees f. lightly butter 2-quart casserole. pour broth into 2-quart saucepan. add potatoes; stir in 1 teaspoon salt. heat to boiling. reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. place colander over medium bowl; drain potatoes, reserving broth.
• rinse and dry saucepan. cook 2 tablespoons of the butter and the garlic in saucepan over low heat 2 minutes, stirring occasionally.
• return potatoes to saucepan with butter and garlic; mash with potato masher.
• add 1 cup of the reserved broth to potatoes; mix until smooth. stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. adjust seasoning to taste with salt and pepper.
• spoon potato mixture into casserole. top with remaining 1/4 cup cheese and the bread crumbs. bake about 20 minutes or until golden brown.