Give, Gather, Cook Event ends soon! Save 20% OFF (Almost) Everything!
Give, Gather, Cook Event ends soon! Save 20% OFF (Almost) Everything! Shop Now
Order by 12/12 and select ground shipping to receive before Christmas!
Order by December 12th and select ground shipping to receive before Christmas!
Free Ground Shipping On Orders Over $99. Free Returns. Satisfaction Guaranteed.
Free Ground Shipping On Orders Over $99. Free Returns. Satisfaction Guaranteed.
Hours left to save up to 20% sitewide on Italian-made cookware, OvenBond®, Provisions™ and more.
Side Dish
6
15 minutes
40 minutes
-
4 large russet potatoes, peeled and quartered
ProBond TITUM Nonstick Skillet
In a large pot of cold water, add quartered potatoes and salt, bring to a boil and reduce to a simmer. Simmer potatoes for about 20 mins. until cooked through.
While potatoes are cooking, heat your ProBond TITUM Nonstick skillet to medium heat and add diced pancetta. Cook until golden brown, about 8 mins. Remove pancetta with a slotted spoon, to reserve. Wipe out the skillet with a paper towel to remove at least half of the pancetta drippings.
When the potatoes are done, strain them and put them through a ricer, back into the pot. Work in batches. If you don’t have a ricer, add the ingredients in step 5 (except the pancetta) and mash with a hand mixer, then fold in the pancetta.
To the potatoes, add butter, sour cream, heavy cream, half and half, salt and pepper. Mix all ingredients with a wooden spoon until incorporated. Add half of the cooked pancetta to the mixture, reserve the remaining for garnish. Add shredded cheese to the mixture and stir to combine.
Add the potatoes back to the skillet and smooth the surface. Top with remaining shredded cheese and bake, on the top rack at 400F for about 15 mins until cheese is melted.
Sign Up To Our Newsletter
Gifting has never been easier
Perfect if you're short on time or are unable to deliver your gift yourself. Enter your message and select when to send it.