Parmesan Creamed Potatoes
The ultimate comfort food, Parmesan Creamed Potatoes are creamy, cheesy, and utterly delicious. This easy weeknight dinner is sure to satisfy your craving for something rich and indulgent. Perfect for any occasion, make this dish tonight!
Equipment
- Frying Pan
- Oven
- Peeler
- Large Pot
- Saucepan
- Grater
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- ½ cup Parmesan cheese grated
- ½ cup panko bread crumbs
- 2 tablespoons unsalted butter melted
- 6 tablespoons unsalted butter cut into 6 pieces
- Kosher salt
- Freshly ground black pepper
- 3 pounds yellow or Yukon Gold potatoes peeled and cut into 1-inch chunks
- 3½ cups light or heavy cream
- ¼ teaspoon baking soda
Instructions
- Adjust oven rack to middle position and heat oven to 375°F. 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.
- Combine potatoes, 3 cups cream, baking soda, 2 teaspoons salt and 1 teaspoon black pepper in a large saucepan or Dutch oven.
- Bring to a boil over medium heat and reduce heat to low.
- 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 remaining ½ cup cream and 6 tablespoons butter. Stir gently until butter has melted, about 1 minute.
- 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 to cool 10-15 minutes before serving.
- Enjoy!
Notes
- Light or heavy cream: are the best choices for this recipe. Milk or Half and Half have a tendency to “break”.
- Make ahead: After potatoes and cream have been transferred to the baking dish, let cool completely. Cover with foil and refrigerate up to 24 hours. When ready to cook, bake (covered) about 30 minutes or until heated through. Add the topping and continue baking (uncovered) 15-20 minutes or until hot, bubbly and golden.
- Uniform Cuts: Cut the potatoes into similar sized pieces so that they cook evenly.
- Storage: Leftovers will keep well in the fridge for 3 to 4 days and can be reheated, covered, in the oven at 350F until warmed through.