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1
In a large pot add potatoes, water, and a few pinches of salt. Bring to a boil, and simmer until tender. Drain potatoes, and add back to the pot. Place over low heat until excess water cooks off.
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2
Add salt and pepper and begin to mash them up until smooth. It's ok to have lumps, but if you choose to have them smooth, just use a ricer.
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3
Add in the remaining ingredients (two cheeses, pancetta, eggs, garlic, parsley, and butter. Combine everything together. Taste for seasoning.
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4
Add the duck fat to an oven proof casserole dish, then sprinkle on some breadcrumbs to line the bottom of the dish. Shake to distribute.
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5
Add the mixture to the casserole dish, and spread out evenly, use a fork to fluff up the mixture, make nice peaks as if you have a meringue. This will give you crispy edges and texture.
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6
Sprinkle the top with a mixture of breadcrumbs and Parmigiano-Regianno Cheese, as much as you prefer. Drizzle with some extra virgin olive oil on top. I like to add some Maldon's flake salt and extra black pepper as well.
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7
Place into a preheated 400 degree oven and let cook for 10-15 minutes, then turn on your broiler to low, and allow the top of the casserole to brown and become golden. Remove from oven, let stand for 5-10 minutes.
