This signature dish has been served at Chez Jay since the late 1960s.
Serves 6
8 × 8-inch baking pan, buttered
2 lbs. russet potatoes, peeled and cut into large chunks
2 large cloves of garlic, minced
2 tbsp. unsalted butter
1½ cups half-and-half
2 tsp. salt
½ tsp. freshly ground black pepper
2 large, ripe bananas, peeled and sliced
4 oz. Jarlsberg or Gruyère cheese, grated
1. Preheat the oven to 350°F.
2. In a large pot of salted water, boil the potatoes until just tender (about 15 minutes). Drain into a colander and allow the potatoes to steam for 5 minutes.
3. Meanwhile, wipe out the pot, add the garlic and butter and return to the heat. Allow the garlic to turn golden, then add the half-and-half, salt, pepper, bananas, and potatoes.
4. Using a hand masher, roughly mash the potato mixture. You want to have a textural contrast of smooth and rough pieces. Season to taste, then transfer the potatoes to the baking pan and top with the grated cheese. Place in the oven to heat through and brown the cheese, about 15 minutes.
5. Serve at once or set the oven at 220°F and keep warm until ready to serve.
Fiondella outside his restaurant, early 1960s.