Ingredients:
6 tablespoons unsalted butter, softened
1/2 cup toasted breadcrumbs
1 lb yukon gold potatoes, peeled and cut into chunks
1 1/4 cups milk
1/3 cup grated parmigiano-reggiano cheese ( Parmesan)
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
3 tablespoons finely minced fresh parsley leaves
2 eggs
Directions:
Use 1 Tbsp butter to grease an 8-inch baking pan; sprinkle 1/4 cup of the bread crumbs over the butter and set the pan aside.
Put the potatoes in a saucepan, cover them with cold water, and cook them until they are soft.
Drain the potatoes and return them to the saucepan; heat them briefly on low heat to”dry them”.
Transfer the potatoes to a ricer and rice them over a large bowl, or mash them with a hand masher until they are smooth.
Stir in 1/4 cup of the milk, the cheese, and 1 Tbsp of the butter; cover the bowl and set aside.
Preheat the oven to 350 degrees F.
In a small saucepan, melt 2 Tbsp butter over medium heat; whisk in the flour to form a smooth paste.
Slowly pour in the remaining milk, whisking continually.
Cook the mixture until it thickens slightly, just enough to coat a spoon.
Remove the sauce from the heat and stir in the salt, nutmeg, and parsley.
Stir the eggs in, one at a time, and blend well.
Transfer the sauce to the bowl with the mashed potatoes and combine the two until the sauce and potatoes are well blended.
Spread in the prepared pan, sprinkle remaining bread crumbs evenly over the top, and dot with butter.
Bake for 25 to 30 minutes, or until heated through and the top is nicely browned.
Serve immediately directly from the pan.
Servings: 4-6
Time preparation: 30 min.
Time total: 55 min.