Indulge in the comfort and richness of our Parmesan Creamed Potatoes. Effortless to prepare yet filled with creamy goodness, this side dish is a perfect accompaniment to any meal. The highlight is its gratifying topping - a golden crust of crispy panko bread crumbs and luscious Parmesan, lending a delightful contrast to the velvety potatoes beneath. Embark on a gastronomic journey with each bite of this delectable potato casserole.
Adjust oven rack to middle position and preheat the oven to 375°F.
Chop potatoes and combine with heavy cream, baking soda, and black pepper in a large saucepan or Dutch oven. Bring to a boil over medium heat and reduce heat to low.
3 lbs russet potatoes, 3 cups heavy cream, ¼ tsp baking soda, ¼ tsp black pepper
Cook at a bare simmer, stirring often, until potatoes have softened to fork-tender but not crumbling, about 25-30 minutes.
Remove from the heat and add the remaining ½ cup cream and 6 tablespoons butter. Stir gently until the butter has melted, about 1 minute.
½ cup heavy cream, 6 tbsp unsalted butter
For the Topping
Spray a 13×9-inch casserole dish with nonstick cooking spray.
In a small bowl, combine Parmesan, bread crumbs, melted butter, and ¼ teaspoon salt; set aside.
½ cup parmesan cheese, ½ cup bread crumbs, 2 tbsp unsalted butter
Bake the Dish
Pour the mixture into the prepared casserole dish and sprinkle evenly with the Parmesan/Panko mixture.
Bake, uncovered, until golden brown and bubbling around edges, 20-30 minutes.
Allow the dish to cool for 10-15 minutes before serving.
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