Recipe Lighthouse Inn potatoes

medtran49

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3 Dec 2017
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These are fancied up, rich scalloped potatoes basically.

Makes about 4 servings.

Do NOT use milk for this recipe. It will curdle. You must use cream.

INGREDIENTS
1-1/2 cups heavy cream (you can lighten a bit by using all light cream or use 1 cup heavy cream and 1/2 cup chicken or vegetable stock)
1-1/2 pounds Russet potatoes
Pinch of baking soda
1-1/8 tsp kosher salt, divided
1/2 tsp finely ground black pepper
1 ounce, about 1/2 cup, Parmesan cheese
1/2 cup Panko bread crumbs
5-1/2 Tbsp unsalted butter

DIRECTIONS
Peel potatoes and dice into about 1 inch size pieces.

In a heavy bottomed sauce pan over medium high heat, add 1-1/4 cups cream, the diced potatoes, baking soda, 1 tsp salt, and black pepper. Bring to a boil, stirring fairly frequently so nothing sticks, then turn burner to a simmer and cook 15 to 20 minutes until potatoes are almost done, but still have a little resistance to a knife. Continue stirring fairly frequently.

Heat oven to 375 F while the potatoes are cooking. Use 1/2 Tbsp of butter to grease a deep dish 9 inch pie pan, preferably with handles.

In a small bowl, mix Parmesan, Panko, and remaining 1/8 tsp. Melt 2 Tbsp of butter, cool a little bit, then mix into cheese mixture.

Once the potatoes are done, add 3 Tbsp butter that has been cut into thirds and the remaining 1/4 cup heavy cream. Gently stir until butter has melted.

Pour the potato mixture into the pie pan, then top with the Panko mixture. Bake for about 20 minutes until bubbly and top has browned. You may need to place under the broiler to finish browing, but watch carefully if you do. Remove from the oven and allow to stand for 10 minutes before serving.
 
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