Cheddar Lava Potato Volcano with Crispy Pancetta Step-by-step instructions

Before you start

Before starting, bake the Russet potatoes until tender, then let them cool slightly. Grate the cheddar cheese and measure the milk and cream. Dice the pancetta and slice the scallion greens.

Have a ricer, a large cast-iron skillet, and a medium saucepan ready. Preheat the broiler and ensure the oven rack is positioned so the skillet sits about 4 inches from the heat source.

Instructions

Build the Base

1. 1Rice the potatoes
   Pass the baked Russet potatoes through a ricer into a large bowl. Add the Normandy butter and warm heavy cream, then stir gently until the mixture is smooth and fluffy. Season with salt and pepper to taste.
   Look for The potatoes should be light and lump-free, with a glossy sheen.
   Tip Work while the potatoes are still warm so the butter and cream incorporate easily.
2. 2Sculpt the volcano
   Transfer the mashed potatoes to a cast-iron skillet and shape them into a tall, 5-inch cone with a crater in the center. Use a spoon or spatula to create ridges down the sides, mimicking volcanic slopes.
   Look for The cone should hold its shape and stand about 5 inches tall.
   Tip Dampen your hands slightly to smooth the surface without sticking.

The riced potatoes should be smooth and buttery, with a light, fluffy texture. The volcano shape stands tall in the skillet, with ridges that will crisp under the broiler. The cheddar sauce is warming on the stove, beginning to melt into a glossy, smooth liquid.

Melt and Broil

3. 3Make the cheddar sauce
   In a medium saucepan, combine the grated sharp cheddar and whole milk. Warm over medium heat, whisking constantly, until the cheese melts and the sauce becomes smooth and velvety. Do not let it boil.
   Look for The sauce should be glossy and coat the back of a spoon.
   Tip Whisk continuously to prevent the cheese from clumping or scorching.
4. 4Simmer the sauce
   Continue heating the cheddar sauce until it reaches 185°F (85°C), stirring often. At this temperature, the sauce will be thick enough to pour but still fluid.
   Look for The sauce should be steaming and slightly thickened.
   Tip Use a thermometer for accuracy; overheating can cause separation.
5. 5Broil the potato peak
   Place the cast-iron skillet with the potato volcano under a preheated broiler. Broil for 3-4 minutes, until the peaks of the potato ridges are golden brown and crisp.
   Look for The potato tips should be lightly browned and slightly crusty.
   Tip Watch closely to avoid burning; broilers vary in intensity.

The cheddar sauce has reached 185°F (85°C) and is velvety and pourable. The potato volcano has been broiled until the peaks are golden and crisp, filling the kitchen with a toasty aroma. The skillet is hot, ready for the pancetta.

Lava and Finish

6. 6Sizzle the pancetta
   Remove the skillet from the broiler and immediately scatter the diced pancetta around the base of the volcano. The residual heat will sizzle and crisp the pancetta.
   Look for The pancetta should sizzle and begin to render its fat.
   Tip If the skillet isn't hot enough, return it to the stove over medium-high heat for a minute.
7. 7Pour the lava
   Pour the hot cheddar sauce into the crater of the volcano, letting it overflow and cascade down the sides, coating the potato ridges and mingling with the pancetta.
   Look for The sauce should flow like lava, streaking down the potato slopes.
   Tip Pour slowly and steadily for the best effect.
8. 8Garnish and serve
   Sprinkle the sliced scallion greens over the top and around the base. Serve immediately, scooping through the cheesy crater to get potato, sauce, and pancetta in every bite.
   Look for The dish should look dramatic with golden potato, orange lava, and green scallions.
   Tip Set out large spoons for generous servings.

The pancetta sizzles as it hits the hot skillet, releasing its rich aroma. The cheddar lava cascades down the potato slopes, coating the ridges and pooling around the base.

The scallion greens add a fresh, bright contrast. The dish looks dramatic and smells irresistible.

Common mistakes

Avoid overworking the potatoes after ricing, as that can make them gluey. When making the cheddar sauce, keep the heat medium and whisk constantly to prevent scorching.

Don't skip the broiling step—it gives the volcano its crispy peaks. And be careful when pouring the hot sauce; do it slowly to avoid splashing. The pancetta should be added right before serving so it stays crisp.

How to tell it’s done

The dish is done when the potato volcano is golden brown on the ridges and the cheddar sauce is hot and pourable, reaching 185°F (85°C).

The pancetta should be sizzling and starting to crisp, and the scallion greens add a fresh finish. The final dish should be served immediately, while the lava is still flowing and the potatoes are warm.