Cheesy potato casserole
Casseroles
During the holidays I like to make fried potato croquettes. I like the texture because they're similar in consistency to mashed potatoes, and they have a nice crunchy exterior. Potato croquettes can be time consuming to make, and most people don't prefer to deep fry in their homes. This recipe uses the same techniques, ingredients, but it's much easier to make. <br /> <br />For this dish I like to load the mixture up with tons of Parmigiano-Regianno cheese, fresh mozzarella, and an ample amount of cubed Pancetta. Garlic and parsley enter the mix as well. To gain the crunch that you would get with a fried potato croquette, I like to top the casserole with fine breadcrumbs. <br /> <br />This is great to serve in the fall and winter. Once it cooks the cheeses melt together, and the top becomes crusty and golden. Lastly, I will admit that I had to go even further by greasing the casserole dish with a sparing amount of Duck fat. I don't think I have any more words to describe how cheesy, gooey, and satisfying this can be as a main or a side. Usually a roast will take center stage, but for me, this is pure comfort food.
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