Country Club Potatoes
Ingredients: peeled russet potatoes, kosher salt, cayenne, white pepper, chicken broth · 135 min cook time · 450kcal · ~₩12,800
Ingredients
1000g peeled russet potatoes, 10g kosher salt, 2g cayenne, 1g white pepper, 500ml chicken broth, 100g panko bread crumbs, 30g melted butter, 200ml heavy cream, 100ml whole milk, 150g grated cheese, 30g freshly sliced green onions
Instructions
1. Cut peeled russet potatoes in half, then cut each half into thirds by turning them and making thick slices across.
2. Transfer the cut potatoes into a large bowl of cold fresh water, then drain and rinse them thoroughly.
3. Transfer the rinsed potatoes into a casserole dish and spread them out evenly. Season with a generous amount of kosher salt, a few shakes of cayenne, and a touch of white pepper.
4. Add chicken broth to the casserole dish. Toss everything quickly, then settle and press the potatoes into an even layer.
5. Transfer the casserole dish to the upper center of a 400°F (200°C) oven and bake for about an hour to an hour and 15 minutes.
6. While the potatoes are baking, prepare the bread crumb topping by mixing panko bread crumbs with a couple tablespoons of melted butter.
7. Mix the dairy component by stirring together heavy cream and whole milk.
8. Check if the potatoes are tender. If they are, give them a mix.
9. Pour the cream and milk mixture over the tender potatoes and mix again.
10. Top the potatoes with grated cheese of your choice, then top with the buttered bread crumbs.
11. Increase oven temperature to 450°F (230°C). Return the casserole dish to the oven and bake for another 20 minutes or so.
12. Garnish with freshly sliced green onions before serving.
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