Mashed Potato Gratin

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 tablespoons butter 
• 4 ounces fontina shredded divided
• 3 ounces gruyère cheese shredded divided
• 1 cup warm milk 1% low-fat (100° to 110°)
• 1 teaspoon salt 
• 4 pounds yukon gold potatoes peeled cut into 2-inch chunks

Equipment

• frying pan
• oven
• baking pan
• potato masher
• aluminum foil
• broiler
• dutch oven

Directions

1. Preheat oven to 40
2. Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan.
3. Add 3/4 cup fontina cheese, 1/2 cup Gruyre cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined.
4. Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyre cheese. Cover with aluminum foil lightly sprayed with cooking spray.
5. Bake at 400 for 20 minutes.
6. Remove from oven; remove and discard foil.
7. Preheat broiler.
8. Broil gratin 5 minutes or until cheese is brown and bubbly.