Loaded Mashed Potato Bake
4 large russet potatoes, peeled and quartered
- 2 Tbsp. kosher salt
- 4 oz. pancetta, diced
- 6 Tbsp. butter
- ½ cup sour cream
- 1 cup heavy cream
- 1 cup half and half
- 1 Tbsp. kosher salt
- ½ Tbsp. black pepper
- 2-1/2 cups fontina cheese, divided (2 cups for potato mixture and ½ cup before baking)
- 2-1/2 cups sharp cheddar cheese, divided (2 cups for potato mixture and ½ cup before baking)
- 1 Tbsp. fresh chives, chopped for garnish
ProBond TITUM Nonstick Skillet
Products to Use:
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.
- Preheat oven to 400F.
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.
- Remove from the oven, top with remaining pancetta and chopped chives.