Lighthouse Inn Potatoes

Parmesan cheese, grated 1 cup panko bread crumbs 4 tablespoons unsalted butter, melted, plus 6 table

1. Adjust an oven rack to the middle position degrees. Combine Parmesan, panko, melted salt in a bowl; set aside.

2 ounces

2. baking soda, 2 teaspoons salt and 1 teaspoon pepper to boil in a large saucepan over medium-high heat. Reduce heat to low and cook at a bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling,

3.

Off heat, stir the spoons cut into 6 pieces

Salt Pepper

pounds russet potatoes, peeled and

and remaining 6 tablespoons butter into the potato mixture until the butter has melted, about 1 minute. Transfer the 9-inch baking dish. Sprinkle the Parmesan-panko mixture over top. Bake, uncovered, until bubbling around the edges and the surface is golden brown, Serve.

Recipe notes

To make ahead: After the potato mixture has been transferred to a baking dish, let it cool completely, cut into 1-inch chunks

3 cups light cream, divided baking soda

cover with aluminum foil, and refrigerate for up to 24 hours. Before applying the topping, bake, covered, until heated through, about topping and continue to minutes longer.

A note on ingredients:

We prefer the texture of light cream for this recipe, but heavy cream will also work. Do not use half-and-half; it has a tendency to break. Grate the Parmesan on a rasp-style grater. Our favourite panko bread crumbs are from Ian's.