Baked Mashed Potatoes with Pancetta, Parmesan Cheese and Breadcrumbs
- prep time10 min
- total time 45 min
- serves 6 - 8
An intensely flavourful comfort food dish that works magic at any dinner table.
Recipe courtesy of Giada De Laurentiis 2009.
4 lb(s) russet potatoes, peeled, cut into 1-inch pieces
1 stick butter, melted, plus 1 Tbsp at room temp
1 cup whole milk, at room temperature
1 ½ cups shredded mozzarella
1 cup freshly grated Parmesan, divided use
8 oz pancetta, diced, cooked and drained of excess oil
Salt and freshly ground black pepper
¼ chopped fresh flat-leaf Italian parsley
2 Tbsp plain dry breadcrumbs
1. Preheat the oven to 400ºF. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.
2. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
3. Bake, uncovered, until the topping is golden brown, about 20 minutes.