6Tbspunsalted butterplus more for greasing the baking dish
6sage leaves
½cuppanko breadcrumbs
Kosher salt
Potatoes
4lbs.yukon gold potatoespeeled and cut into 2-inch pieces
7clovesgarlicpeeled
Kosher salt and black pepper to taste
1cupwhole milk
½cupheavy cream
6ozfontina cheeseshredded
¾cupfinely grated pecorino romano cheeseplus more for topping
Chopped fresh chivesfor serving
Instructions
Preheat oven to 400ºF. Grease a baking dish with butter.
For the breadcrumbs, add butter to a small saucepan along with sage. Brown butter over medium low heat until butter is golden and sage is fried and crispy. Remove from heat.
Transfer sage leaves to a paper towel to drain. Add 2 Tbsp of the browned butter to a small bowl and reserve the rest for the potatoes.
Add the panko to the 2 Tbsp of browned butter with a pinch of salt and mix to combine. Mince the fried sage and mix that in as well. Set aside.
For the potatoes, 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 gentle boil. 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 and cream to a small sauce pot. Bring to a simmer and keep warm over low heat.
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, along with the reserved brown butter.
Add in both cheeses and stir to combine. Season with salt and pepper to taste.
Pour potatoes into the prepared baking dish. Sprinkle with the reserved sage breadcrumbs and a touch more pecorino.
Bake for 20 minutes. Broil until golden brown if needed.
Serve topped with chives and more freshly cracked black pepper.