Adapted from this recipe by Giada De Laurentiis
This is such an easy and yet delicious potato side dish. Great to take to a pot-luck or to have with anything you might make at home. Truth be told, I use a little less potatoes and the same amount of cheese… just because I like my potatoes extra cheesy.
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated parmesan
Salt and freshly ground pepper
2 tablespoons dry bread crumbs
You will also need:
Large stock pot
Baking dish (9x13 or equivalent)
Preheat the oven to 400 F. Prepare baking dish with butter if needed.
Place potatoes in large stock pot and cover by at least 1 inch with water and add salt. Bring to a boil and cook until very tender, about 15 minutes. Drain and return to the same pot and mash well.
Mix in the milk and melted butter. Mix in the grated mozzarella and 3/4 cup of the Parmesan. Season to taste with salt and pepper.
Combine the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl. Sprinkle bread crumb and cheese mixture over the top of the mashed potatoes.
Cover and chill for up to six hours ahead of time or go ahead and bake.
Bake at 400, uncovered, until the topping is golden brown (about 20 minutes).