Shelly's Recipe

FONTINA POTATO PUFF

Category: Potatoes

4 medium russet potatoes
1 1/2 cups half-and-half
3/4 cup salted butter
1 tsp salt
2 cups (8 oz) cubed Fontina cheese
1/4 cup salted butter, cut into cubes
1/2 cup grated Fontina cheese

Asiago Breadcrumb Topping
1 cup panko breadcrumbs
1/3 cup shredded Asiago cheese
1 tsp paprika
1 tbsp minced fresh parsley
1/8 tsp salt
1/4 cup salted butter, melted

Peel potatoes and chop them into quarters. Put the potatoes into a large saucepan and cover them with water. Add a couple pinches of salt. Bring water to a boil over medium heat, and boil for 20 to 25 minutes or until potatoes are tender. Strain potatoes.


Push potato chunks through a ricer or potato masherback into the saucepan. Add half-and-half, butter and salt to the pan. Cover and set over medium/low heat. Stir occasionally until hot. Stir in Fontina cheese and turn off the heat. Set oven to broil.

Make breadcrumb topping by combining panko, Asiago, paprika, parsley and salt in a medium bowl. Stir in melted butter.

Spoon potatoes into a casserole dish. Smooth the top of the potatoes with a spatula, then spread the 1/4 cup cubed butter on top, followed by 1/2 cup grated Fontina cheese. Use your hands to cover the top of the potatoes with the Asiago breadcrumb topping.