This is a completely decadent version of twice-baked mashed potatoes; in it's favor, it can be made ahead, and is a more elegant presentation than a hollowed out potato skin.
4 large russet potatoes
4 ounces pancetta ; diced small
4 ounces smoked Gouda cheese ; diced small
3 tablespoons parmesan cheese ; grated
3 tablespoons romano cheese ; grated
1 whole egg
1 whole egg yolk
1/2 cup parsley ; chopped
salt and pepper
1 cup milk ; heated
2 teaspoons butter ; melted
1 cup bread crumbs ; dry
Preheat oven to 375*. Place the potatoes in a large pot. Add enough cold water to cover, and bring to a boil. Cook until tender, about 15-20 minutes. Drain the potatoes, peel, and set aside to cool. Pass the potatoes through a ricer into a bowl, and stir in pancetta and cheeses. Add the eggs and parsley, and season with salt and pepper. Mix until soft, gradually pouring in the milk. Transfer the mixture to a round, buttered baking dish, brush the top with melted butter and sprinkle with breadcrumbs.
Bake in the oven until golden, about 25 minutes. Remove from the oven and unmold. Slice and serve.