Preheat oven to 375°F (190°C). Grease a baking dish with butter.
Make the mashed potatoes:
Boil the potatoes in salted water until fork-tender (about 15–20 min).
Drain, then mash with butter and milk. Season with salt and pepper. Set aside.
Mix the gratin base:
In a large bowl, combine:
Thawed hash browns
Sour cream
1 cup of shredded cheese
Onion and garlic
Herbs (if using)
Salt and pepper
Fold in the mashed potatoes until well blended.
Assemble:
Spread the mixture evenly into the prepared baking dish.
Top with remaining shredded cheese, Parmesan, and optional breadcrumbs.
Dot with butter for a golden finish.
Bake:
Bake uncovered for 30–40 minutes until golden brown and bubbling.
Broil for 2–3 minutes at the end for extra crispiness on top.
Serve:
Let it rest for 5–10 minutes before serving. Enjoy warm as a side or a filling vegetarian main.
🔄 Variations:
Add cooked bacon or ham for a meatier dish.
Mix in chopped spinach or sautéed mushrooms for extra veg.
Use sweet potatoes instead of white potatoes for a twist.
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