Lighthouse Inn Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ounces Parmigiano-Reggiano cheese, grated (about 1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
Salt and pepper
2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to break)
⅛ teaspoon baking soda
2 garlic cloves, minced
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Directions: |
Directions:Adjust an oven rack to the middle position and preheat the oven to 375°F. In a small bowl, combine Parmigiano-Reggiano, panko, 4 tablespoons melted butter, and ¼ teaspoon salt. Set aside.
In a large saucepan, combine the potato chunks, 2 ½ cups light cream, baking soda, garlic, 2 teaspoons salt, and 1 teaspoon pepper.
Bring this mixture to a boil over medium-high heat. The potatoes will want to stick, so stir them frequently. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring knife slides easily into several potato chunks without the potatoes crumbling apart, 20 to 25 minutes.
Stir in the remaining ½ cup of cream and the remaining 6 tablespoons of butter. Keep stirring until the butter has melted, about 1 minute.
Pour the creamy potato mixture into a 9 by 13-inch buttered baking dish.
Sprinkle the Parmesan-panko mixture evenly over the top. Bake, uncovered, until the potatoes are bubbling and the crumb topping is nicely browned, around 15 to 20 minutes. Let the potatoes cool for at least 15 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
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Notes: |
Personal
Notes: To make ahead and bake later: After the potato mixture has been transferred to the baking dish, let it cool completely, then cover the dish with aluminum foil and refrigerate for up to 24 hours. When ready, before applying the Parmesan-panko topping, bake the potatoes at 375°F, covered, until heated through, about 35 minutes. Remove the dish from the oven and apply the topping evenly. Bake again, now uncovered, for another 15 to 20 minutes until the top is nicely browned.
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