Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories561.7 kcal (28%)
Total Fat35 g (50%)
Carbs46.1 g (18%)
Sugars6 g (7%)
Protein17.7 g (35%)
Sodium583.5 mg (29%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
4 lbsyukon gold potatoes
peeled and cut into 2 inch pieces
6cloves garlic
peeled
kosher salt
black pepper
to taste
1 cupwhole milk
½ cupheavy cream
6 Tbspunsalted butter
plus more for greasing the baking dish
6 ozfontina cheese
shredded
¾ cuppecorino romano cheese
finely grated, plus more for topping
Panko breadcrumbs
for topping
olive oil
for drizzling
fresh chives
Chopped, for serving
Instructions
Step 1
Preheat oven to 400ºF. Grease a baking dish with butter.
Step 2
Add potatoes and garlic to a large pot and cover with about 1 inch of water.
Step 3
Bring to a boil and then reduce to a simmer. Season with a good pinch of salt. Cook at a low gentle boil until potatoes are very tender, about 12-15 minutes. A fork should very easily go through the potato.
Step 4
While potatoes cook, add milk, cream and butter to a small sauce pot. Bring to a simmer to melt the butter and heat the milk/cream. Keep warm.
Step 5
Once fork tender, drain potatoes very well. Rice potatoes and garlic through a ricer into the same pot you boiled the potatoes in (you can also use a regular potato masher). Pour in the warm milk mixture.
Step 6
Add in both cheeses and stir to combine. Season with salt and pepper to taste.
Step 7
Pour potatoes into the prepared baking dish. Sprinkle with panko and pecorino to cover the top. Drizzle the top with olive oil all over.
Step 8
Bake for 20 minutes. Broil until golden brown.
Step 9
Serve topped with chives and more freshly cracked black pepper.
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