From: Chef Toshihiro Nagano, Skool, San Francisco. Yield: 24 servings.
4 lb. Yukon Gold potatoes, peeled and cut into 1” pieces
1 large onion, peeled and cut into quarters
8 garlic cloves, peeled
2 cups heavy cream
1 cup whole milk
¼ cup extra virgin olive oil
3 ¾ cups shredded mozzarella
2 Tbsp. finely chopped flat leaf parsley, chives, tarragon or a combination
4 lb. well-drained crab
to taste, kosher salt and freshly ground white pepper
¾ cup freshly grated Parmesan
as needed for garnish, caperberries
Add potatoes, onions and garlic cloves to medium stockpot. Cover with water and bring to a boil. Reduce to a simmer, cover and cook until potatoes are tender and easily poked with a fork, 18 to 20 minutes or until done.
Preheat oven to 400°F.
Drain potatoes; reserve them in a large bowl. Combine cream, milk and oil. Mash potatoes, gradually adding cream mixture until it is all absorbed and potatoes are smooth and creamy. Stir in mozzarella and herbs, then fold in crabmeat, being sure to break up as needed and distribute evenly. Season to taste with salt and pepper. Divide mixture between individual gratin dishes or larger baking dishes if serving family style. Sprinkle Parmesan over the top and bake until golden brown and brandade is warm in the center, about 10 to 12 minutes. Garnish with caperberries.