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1 pound russet potatoes
1 large egg
1 large egg yolk
6 ounces Parmesan, finely grated, divided
1 cup all-purpose flour plus more
1 teaspoon kosher salt plus more
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
1 sprig rosemary
1 1/4"-thick slice fresh ginger
2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
3 tablespoons fine dried breadcrumbs
4 ounces Gorgonzola dolce or other mild blue cheese
Special equipment: A 1 1/2-quart baking dish or gratin dish; a ricer
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1st Keep
 hmn4858
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