Lighthouse Inn Potatoes

Lighthouse Inn Potatoes (America's Test Kitchen)

2 lbs russet potatoes, peeled, cut into square cubes

2 ½ cups half and half, separated

1/8 tsp baking soda

2 tsp salt

1 tsp black pepper

6 Tbsp butter

½ cup half and half

Topping:

1 cup unseasoned Panko crumbs

1 cup Parmesan cheese

4 Tbsp melted butter

¼ tsp salt

Heat the potatoes and baking soda and 2 cups of the light cream to boiling on High heat; reduce heat and simmer on low for 20-25 minutes, or until a knife pierced through potato is tender, but not too tender to break apart. Drain, place in a 13”x9” baking dish.

In a saucepan, melt the butter, stir in the remaining ½ cup light cream. Pour over the potatoes.

Mix together the Topping ingredients, and spoon on top of potatoes.

Bake at 375 degrees for 15-20 minutes. Let sit for 15 minutes before serving.

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