Lighthouse Inn Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup (2 ounces) Parmesan cheese, grated
1 cup panko bread crumbs
4 Tbsp unsalted butter, melted, plus 6 Tbsp cut into 6 pieces
Salt
1 tsp pepper
2½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream, divided (can use heavy cream, do not use half and half)
⅛ tsp baking soda
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Directions: |
Directions:Adjust an oven rack to the middle position and heat oven to 375ºF. Combine Parmesan, panko, melted butter and ¼ tsp salt in bowl; set aside.
Bring potatoes, 2½ cups cream, baking soda, 2 tsp salt and pepper to boil in large saucepan over medium-high heat. Reduce heat to low and cook at a bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.
Off heat, stir the remaining ½ cup cream and remaining 6 Tbsp butter into the potato mixture until the butter has melted, about 1 minute. Transfer the potato mixture to 13x9 inch baking dish. Sprinkle the Parmesan-panko mixture over top. Bake, uncovered, until bubbling around the edges and the surface is golden brown, 15 to 20 minutes. Let cool for at least 15 minutes. Serve. |
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Number Of
Servings: |
Number Of
Servings:Serves 5-6 |
Preparation
Time: |
Preparation
Time:75 minutes |
Personal
Notes: |
Personal
Notes: To make ahead, after the potato mixture has been put into baking dish, let it cool completely, cover with tin foil and refrigerate for up to 24 hours. Before putting on the topping, bake, covered, until heated through, about 35 minutes. Apply the topping and continue to bake, uncovered, 15-20 minutes longer.
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