4lbs.yukon gold potatoespeeled and cut into 2 inch pieces
6-8clovesgarlicpeeled
Kosher salt and black pepperto taste
1cupwhole milk
½cupheavy cream
6Tbspunsalted butterplus more for greasing the baking dish
6ozfontina cheeseshredded
¾cupfinely grated pecorino romano cheeseplus more for topping
Panko breadcrumbsfor topping
Olive oilfor drizzling
Chopped fresh chivesfor serving
Instructions
Preheat oven to 400ºF. Grease a baking dish with butter.
Add potatoes and garlic to a large pot and cover with about 1 inch of water.
Bring to a boil and then reduce to a simmer. Season with a good pinch of salt. Cook at a low gentle boil until potatoes are very tender, about 12-15 minutes. A fork should very easily go through the potato.
While potatoes cook, add milk, cream and butter to a small sauce pot. Bring to a simmer to melt the butter and heat the milk/cream. Keep warm.
Once fork tender, drain potatoes very well. Rice potatoes and garlic through a ricer into the same pot you boiled the potatoes in (you can also use a regular potato masher). Pour in the warm milk mixture.
Add in both cheeses and stir to combine. Season with salt and pepper to taste.
Pour potatoes into the prepared baking dish. Sprinkle with panko and pecorino to cover the top. Drizzle the top with olive oil all over.
Bake for 20 minutes. Broil until golden brown.
Serve topped with chives and more freshly cracked black pepper.