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Ingredients

• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1 stick butter, melted plus 1 tablespoon at room temp
• 1 cup whole milk, at room temperature (plus/minus, I would use a little more next time)
• 1 1/2 cups shredded mozzarella
• 1 cup freshly grated Parmesan, divided use
• 8 oz pancetta, diced, cooked and drained of excess oil (I used bacon)
• Salt and freshly ground black pepper
• 1/4 chopped fresh flat leaf Italian parsley (I used chives)
• 2 tablespoons plain dry bread crumbs

Description

Saw Giada Make These Potatoes On The Thanksgiving Special Last Weekend, And My Daughter Insisted We Make Them The Next Day! Lol They Are Awesome. I Used Bacon Because I Didn't Have Pancetta, And Chives Instead Of The Parsley. She Already Wants To Know

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