Legendary Potatoes

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Legendary Potatoes

INGREDIENTS

3 cups half-and-half, divided

2½ pounds (3 to 4) russet potatoes, peeled and cut into 1-inch pieces

⅛ teaspoon baking soda

2 ¼ teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper

11 tablespoons butter (1 stick plus 3 tablespoons), divided

2 ounces freshly grated Parmesan cheese

1 cup panko breadcrumbs

INSTRUCTIONS

1. In a medium pot or large saucepan, combine 2½ cups of the half-and-half, the potatoes, the baking soda, 2 teaspoons of the salt, and the pepper. Over medium-high heat, bring the mixture to a boil, then immediately reduce the heat to a simmer. While cooking, this mixture will easily stick to the bottom of the pan.

Stir often and use a heavy-bottomed pan to help with sticking.

2. Simmer for 20 to 25 minutes, or until a paring knife inserted into a potato slides in but meets a little resistance.

The potatoes will cook further in the oven and do not need to be completely cooked at this stage.

3. While the potatoes simmer, preheat the oven to 375 degrees Fahrenheit.

4. Use 1 tablespoon of the butter to grease a 9 x 13-inch baking dish. Melt 4 tablespoons of the butter.

5. In a small bowl, mix the Parmesan cheese, panko, melted butter, and remaining ¼ teaspoon salt.

6. Once ready, remove the potatoes from the heat and mix in the remaining ½ cup half-and-half and 6 tablespoons butter, cut in smaller chunks. Stir gently until the butter has melted

7. Pour the potato mixture into the prepared baking dish and top with the panko mixture.

8. Bake for 15 to 20 minutes, until the potatoes are hot and bubbly and the top has browned.

9. Remove the potatoes from the oven and let them sit for

10 minutes before serving. #potatoes #cooking #homecooking #fyp #foodie #homecookingisthebestcooking #homecooked #subscribe