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Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs Recipe

Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs

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Average Rating:

Total Reviews: 60

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  • on December 26, 2009

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    I made these for Thanksgiving and they were delicious. It was nice 2 see that they were the first thing 2 go. My family loved them and it was really important that my husband loved them since he is the "mashed potatoe king" -- the mozzarella really made a difference. Thanks Giada!

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  • on December 26, 2009

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    I wanted something a bit different this past Thanksgiving other than the usual mashed potato recipe. I came across this, and decided to try it. OMG! This is now my traditional mashed potato recipe from now on. We are an authentic Italian family, and we are very picky about taste. The pancetta and cheeses in this recipe just give it that something extra. Everyone loved these, and there were NONE LEFT!! So, once again, on Christmas Day, we went to a relatives house and I decided to make these. Once again, a HUGE hit!! Everyone loved them- all the way from the Calabrese to the Sicilians in our family!! They also warm up nice the next day, IF you have any left!!! Molto Grazie Giada!!!!

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  • on December 23, 2009

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    I made this recipe for Thanksgiving and it was a "smash" hit..So I then made it again for my office Christmas party..amazing..the one thing I did the 2nd time was forgot to get bacon or panchetta..so I used sausage..tasted fine but would prefer panchetta..thanks for an amazing change of pace sidedish

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  • on December 20, 2009

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    The only thing I can say is Magnifico!

    I have to comment on a prior poster. To change a recipe fundamentally as to omit more than one ingredient makes it a completely different dish and one you shouldn't then critique. If your dish isn't the same dish, you have no place rating the original recipe down.

    I've even made a dish and cooked it wrong the first time. The dish didn't turn out, but I redid it right the next time and it was much better. Don't knock a recipe for your poor execution. Needless to say, we aren't all expert cooks, so give yourself and the recipe more than one chance if it doesn't turn out. :

    Great job again Giada

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  • on December 14, 2009

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    i prepared this ahead of time and it was so easy. it a very salty dish ...but lots of flavor and i will make again

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  • on December 08, 2009

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    I made this for Thanksgiving Dinner for 16 guests, (doubled the recipe and made it the day before, up to the baking part. I set it out, to come to room temp. for about an hour before putitng it in the oven and it was fantastic. My husband predicted it would be the hit of the meal and he was so right. Everyone has asked for the link so they can make it for Christmas. Brava Giada!!

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  • on December 07, 2009

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    then defrost in fridge, then bake???

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  • on December 06, 2009

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    rating this based on anticipation. My question concerns the parsley. 1/4 what? Cup? Stalk? Truckload?

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  • on December 04, 2009

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    I made these for the first time this Thanksgiving and every single person came up to me and either said how great they tasted or could they have the recipe! I'm making them again for the same crowd at Christmas (by request!

    I didn't find pancetta so I asked the store clerk and she pointed me in the right direction. Now that I know what the package looks like, it will be easier to find next time.

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  • on November 30, 2009

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    All 7 of us enjoyed this dish. And we are a picky bunch. Also, i had to use bacon instead of pancetta because the three stores i went to were out. This recipe is a new addition to an old tradition at our house

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