CHEESY CRISPY POTATOES
PG tested
This recipe is a toddlerfriendly take on scalloped potatoes — the potatoes are cubed in bite-sized pieces instead of sliced so they’re easy to grab with chubby little hands. I used russets, but you could swap in Yukon gold or baby reds. The sauce includes three different cheeses, but calories be damned. Holidays are meant for splurging.
For potatoes
2½ pounds russet potatoes, scrubbed and cut into ¼-inch cubes
1 ( 8- ounce) package cream cheese, at room temperature
½ cup unsalted butter, melted, plus more butter for the pan
1 cup sour cream
¼ cup whole milk Kosher salt and ground black pepper, to taste
2 cups freshly grated sharp cheddar cheese (about 8 ounces)
For topping
2 tablespoons butter, melted
¾ cup panko breadcrumbs
¼ cup grated Parmesan Heat oven to 325 degrees. Put potatoes in a large heavybottomed pot and cover with cold water. Set on stove over high heat and bring to a boil, then reduce heat and allow potatoes to simmer until they have just started to soften, about 10 minutes. Drain and set aside.
Combine cream cheese, butter and sour cream in a large bowl and stir to combine. Add enough milk so that the mixture is creamy but not soupy. Season mixture with salt and pepper to taste. Add potatoes to bowl and stir gently to combine.
Generously grease a 9-by13-inch baking dish. Tip half the potatoes into the dish and spread to the edges, then scatter half the grated cheese over the top. Add remaining potatoes and spread to the edges, then top with remaining cheese.
Make topping: Combine butter, breadcrumbs and Parmesan in a small bowl, and toss together with a fork or your fingers until mixed well. Sprinkle evenly over the top of the potatoes.
Bake until casserole is bubbling at the edges and cheese has melted across the top, 30 to 35 minutes.
Serves 6.
— Adapted from nyt.com