| Ingredients: 2 1/2 Pound(s) potato, russet 2 1/2 Cup(s) half and half 2 Teaspoon(s) salt 1 Teaspoon(s) freshly ground black pepper 1/8 Teaspoon(s) baking soda 6 Tablespoon(s) butter, unsalted 1 Cup(s) grated cheese, parmesan |
Directions:
Peel and chop potatoes into one inch cubes. Cook the potatoes, light cream, salt, pepper, baking soda in a sauce pan. Bring to a boil, then reduce to a bare simmer for 20 to 25 minutes. Add the butter when the potatoes are done. Add another half cup of light cream. Stir until butter is melted. Place 1 cup bread crumbs in a bowl, add the parmesan. Melt 4 tablespoons of butter and add to the bread crumbs. Add a quarter teaspoon of salt. Mix. Place the potatoes in a 13x9 baking dish. Add the topping evenly. Bake at 375 degrees on the middle rack for 15 to 20 minutes. It should be bubbly around the edges and golden brown. Let rest for 15 minutes. Serve. |