INGREDIENTS
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1 tablespoon butter
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4 pounds russet potatoes, peeled, cut into 1-inch pieces
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1 cup whole milk
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1/2 cup (1 stick) butter, melted
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1 1/2 cups grated mozzarella
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1 cup freshly grated Parmesan
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Salt and freshly ground black pepper
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2 tablespoons plain dry bread crumbs
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