6 to 8 large russet potatoes, peeled, boiled and coarsely mashed to make cups
1 tablespoon each of parsley, thyme and chives, finely chopped
1/2 cup whole milk
3/4 cup good quality aged Gruyere or Comte
3/4 cup good quality white cheddar
Salt and freshly ground pepper, to taste
Directions:
Preheat oven to 400 degrees F. In a large heavy skillet, cook pancetta (or bacon) and shallots at medium-high temperature, stirring frequently, until pancetta is crisp, about 6 minutes.
Add mashed potatoes to skillet along with milk, salt and pepper, and herbs, mixing to combine. Combine cheeses in
a separate bowl.
Transfer 1/2 of the potato mixture to a buttered 2-quart gratin dish. Sprinkle with 1/2 of the cheese and top with remaining potatoes, then sprinkle remaining cheese over the top. Bake in oven until cheese is beginning to brown, about 30 minutes.
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6 to 8 large russet potatoes, peeled, boiled and coarsely mashed to make cups
1 tablespoon each of parsley, thyme and chives, finely chopped
1/2 cup whole milk
3/4 cup good quality aged Gruyere or Comte
3/4 cup good quality white cheddar
Salt and freshly ground pepper, to taste
Directions:
Preheat oven to 400 degrees F. In a large heavy skillet, cook pancetta (or bacon) and shallots at medium-high temperature, stirring frequently, until pancetta is crisp, about 6 minutes.
Add mashed potatoes to skillet along with milk, salt and pepper, and herbs, mixing to combine. Combine cheeses in
a separate bowl.
Transfer 1/2 of the potato mixture to a buttered 2-quart gratin dish. Sprinkle with 1/2 of the cheese and top with remaining potatoes, then sprinkle remaining cheese over the top. Bake in oven until cheese is beginning to brown, about 30 minutes.
Serve immediately.
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