Ingredients

The following ingredients have 4 Servings
  • ½ cup 1 ounce grated Parmesan cheese
  • ½ cup panko bread crumbs
  • 2 tablespoons unsalted butter (melted)
  • 6 tablespoons unsalted butter (cut into 6 pieces)
  • Kosher salt
  • Freshly ground black pepper
  • 3 pounds yellow or Yukon Gold potatoes (peeled and cut into 1-inch chunks)
  • 3½ cups light or heavy cream ((see *note))
  • ¼ teaspoon baking soda

Instruction

  • Adjust oven rack to middle position and heat oven to 375°F. Spray a 13x9-inch casserole dish with nonstick cooking spray.
  • In a small bowl, combine Parmesan, bread crumbs, melted butter and ¼ teaspoon salt; set aside.
  • Combine potatoes, 3 cups cream, baking soda, 2 teaspoons salt and 1 teaspoon black pepper in a large saucepan or Dutch oven.
  • Bring to a boil over medium heat and reduce heat to low.
  • Cook at a bare simmer, stirring often, until potatoes have softened to fork tender but not crumbling, about 25-30 minutes.
  • Remove from the heat and add remaining ½ cup cream and 6 tablespoons butter. Stir gently until butter has melted, about 1 minute.
  • Pour the mixture into the prepared casserole dish and sprinkle evenly with the Parmesan/Panko mixture.
  • Bake, uncovered, until golden brown and bubbling around edges, 20-30 minutes. Allow to cool 10-15 minutes before serving.
  • Enjoy!