1.5kg Agria or van der rose washed with potato skin on
1 Cup of wholemeal bread crumb
50g of butter in small cubes
250g Provolone piccante or dolce cubed
200g of Pancetta smoked Praga Villani cubed
150g grated Grana Padano
2 Teaspoons of grated nutmeg
Salt and pepper to season
Boil the potato whole (skin on) in a large pot of salted water. When a knife can go through the potato with ease — they are cooked.
Drain the potatoes. Holding them with a cloth peel them and mash them with a masher or through a ricer.
Place the potato into a large bowl and add all the other ingredients except for 1 tablespoon of grated Grana Padano. Mix until all is combined.
Butter the bottom and sides of a oven proof baking tray and sprinkle half of the bread crumbs in it. Place the potato mixture and press slightly — cover the whole dish with it.
Sprinkle the rest of the bread crumbs plus 1 tablespoon of the Grana padano and the butter on the top.
Bake for 30 minutes at 180 degrees.
Let it rest for 10 minutes before serving