Ingredients:
2 lbs baking potatoes
4 tablespoons butter
1/2 cup hot milk
salt
3/4 cup heavy cream
1/2 cup shredded gruyere cheese
1/3 cup grated parmesan cheese or 1/3 cup romano cheese
Directions:
Peel and quarter potatoes, cover with water, bring to a boil and cook until tender, about 20 minutes.
Drain and mash, add the butter and gradually add milk.
Mash until smooth and stir in salt.
Place mashed potatoes in a greased shallow casserole dish and cover to keep warm.
Preheat oven to 450F.
Whip heavy cream until stiff, then fold in gruyere cheese and 3 tablespoons of the Parmesan cheese.
Spread cream mixture over top of potatoes and sprinkle remaining Parmesan over it.
Bake for 12 to 15 minutes or until top is well browned.
Serve immediately.
Servings: 6
Time preparation: 25 min.
Time total: 40 min.