Parmesan Creamed Potatoes
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.
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Equipment
- 1 Dutch Oven
- 1 Sauce Pan
- 1 Casserole Dish - 3 qts
Ingredients
For the Potatoes
- 3 lbs russet potatoes peeled and cut into 1-inch chunks
- 3 cups heavy cream
- ¼ tsp baking soda
- ¼ tsp black pepper
- ½ cup heavy cream
- 6 tbsp unsalted butter cut into 6 pieces
For the Topping
- ½ cup parmesan cheese grated
- ½ cup bread crumbs
- 2 tbsp unsalted butter melted
Instructions
For the Potatoes
- 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.