Method

• 1.
  Place potatoes in a medium saucepan of lightly salted cold water. Bring to the boil over high heat, then reduce heat to medium-low and simmer for 18-20 minutes until tender. Drain, and when potatoes are cool enough to handle, peel. If you have a potato ricer, you can pass them through the press without peeling them; if you don’t have a potato ricer, place peeled potatoes in a large bowl and mash until smooth. Add butter, parmesan, nutmeg, egg and salt flakes to taste. Mix well to combine until butter melts. Set aside.
• 2.
  Preheat oven to 220°C/200°C fan-forced. Grease base and side of a 20cm-round, 6cm-deep pie dish or ovenproof frypan with extra butter. Coat with 2 tbs of the breadcrumbs.
• 3.
  Spread half the potato mixture in the dish to cover base. Flatten and level surface with a spoon. Top with pancetta, then fontina, and lightly press into the potato. Top with remaining potato mixture, spreading to cover, and level the surface. Lightly press the extra pancetta and fontina into the top.
• 4.
  Sprinkle top evenly with remaining breadcrumbs and dot with extra chopped butter. Bake for 30 minutes or until top is golden and crisp.
• 5.
  Serve hot, sprinkled with parsley (if using) or rest for 30 minutes and serve warm (it will be easier to portion out), or even at room temperature.