Ingredients
2 ounces Parmesan cheese (about 1 cup grated)
1 cup panko bread crumbs
4 tablespoons unsalted butter (melted)
6 tablespoons unsalted butter (cut into 6 pieces)
Salt and pepper
2 ½ pounds russet potatoes (peeled and cut into 1-inch chunks)
3 cups light cream
1/8 teaspoon baking soda
Directions
1
Start by placing the oven rack in the middle section and preheating your oven to 375 degrees Fahrenheit.
2
In a bowl, mix 1 cup of panko bread crumbs, 2 ounces of parmesan cheese (grated), 4 tablespoons of unsalted butter (melted), and ¼ teaspoon of salt.
3
In a large saucepan, combine water, 2 ½ cups of cream, 2 teaspoons of salt, 1 teaspoon of pepper, and ⅛ teaspoon of baking soda. Add 2 ½ pounds of Russet potatoes and bring them to a boil over medium-high heat.
4
Turn the heat down to low and let the potatoes simmer, stirring regularly. You know the potatoes are done when you can slide a paring knife easily into them without them crumbling. This will take around 20-25 minutes.
5
Turn off the heat and add the remaining ½ cream and 6 tablespoons of butter into the potatoes. Stir for one minute or until the butter has melted into the potatoes.
6
Transfer the mixture into a 9×13 baking dish. Top the potatoes with the prepared panko-parmesan mixture.
7
Bake the dish uncovered for 15-20 minutes or until the potatoes bubble around the edges. The top should be golden brown at this point.
8
Allow the potatoes to cool for 15 minutes, then serve.