Potatoes Royale
Elevate your side dish game with Potatoes Royale, a luxurious and indulgent twist on classic mashed potatoes. This creamy casserole features fluffy russet potatoes whipped to perfection with butter, heavy cream, and a touch of tangy cream cheese for unmatched richness. Folded with melted Gruyere and Parmesan cheeses, and topped with a golden, crunchy panko-Parmesan crust, it’s pure comfort in every bite. The crowning touch? Crispy, savory pancetta scattered on top for an irresistible umami hit. Perfect for holiday feasts or special gatherings, this elegant dish is easy to prepare yet guaranteed to steal the spotlight. Garnish with fresh parsley for a touch of color and serve it piping hot as a showstopping complement to any main course.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 6 tablespoons Unsalted butter
- 1.5 cups Heavy cream
- 4 ounces Cream cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded Gruyere cheese
- 0.5 cup Shredded Parmesan cheese
- 4 ounces Pancetta, diced
- 0.75 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Peel and chop the russet potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil.
Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until fork-tender. Drain thoroughly.
While the potatoes are cooking, in a small skillet over medium heat, cook the diced pancetta until crispy, about 6-8 minutes. Remove onto a paper towel-lined plate and set aside.
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or equivalent-sized casserole dish.
In a large mixing bowl, mash the hot potatoes with the unsalted butter, heavy cream, cream cheese, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
Fold in the shredded Gruyere cheese and half of the shredded Parmesan cheese. Spread the mashed potato mixture evenly into the prepared baking dish.
In a small bowl, mix the panko breadcrumbs, olive oil, and the remaining Parmesan cheese until well-coated. Sprinkle this mixture evenly over the mashed potatoes.
Top the potatoes with the crispy pancetta bits, spreading them out for even coverage.
Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it cool for about 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
5238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.8 g | 424% | |
| Saturated Fat | 180.1 g | 900% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 6533 mg | 284% | |
| Total Carbohydrate | 433.6 g | 158% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 28.2 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1948 mg | 150% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 10571 mg | 225% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
