Mashed Potato Casserole with Sage and Fontina
Ingredients
- 6 tablespoons unsalted butter (plus more for greasing at room temperature)
- 3 pounds baking potatoes (peeled and cut into 2-inch pieces)
- ½ cup crème fraîche (4 ounces)
- 2 tablespoons parsley (chopped)
- 1 tablespoon sage (plus 2 sage leaves chopped)
- 8 ounces imported Fontina cheese (shredded)
- Kosher salt
- Pepper
- ⅓ cup breadcrumbs (plain dry)
- ⅓ cup Parmigiano-Reggiano cheese (freshly grated)
- Olive oil (for frying)
Instructions
Mashed-Potato Casserole with Sage and Fontina serves 10 original recipe by Food & Wine.
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