Country Club Potatoes
Ingredients: large russet potatoes, kosher salt, cayenne pepper, white pepper, chicken broth · 135 min cook time · 450kcal · ~₩12,000
Ingredients
6개 large russet potatoes, 1적당량 kosher salt, 1약간 cayenne pepper, 1약간 white pepper, 400ml chicken broth, 0.5컵 Panko breadcrumbs, 2큰술 melted butter, 0.5컵 heavy cream, 0.5컵 whole milk, 1컵 grated Irish cheddar cheese, 2큰술 freshly sliced green onions
Instructions
1. Peel and cut six large russet potatoes. First, cut them in half through the narrow side to produce the widest, flattest halves. Then, cut each half into thirds. Turn the halves and make thick slices across, about 3/8 of an inch thick. Push cut pieces away to avoid double cutting. Handle tapered ends one piece at a time.
2. Transfer the cut potatoes into a large bowl of cold fresh water to prevent discoloration and wash off starch. You can let them soak for a few minutes if desired.
3. Drain and thoroughly rinse the potatoes. Transfer them into a casserole dish, spreading them out evenly. Ensure they are well-drained, with only a few drops of moisture remaining.
4. Season the potatoes with a generous amount of kosher salt, a few shakes of cayenne pepper, and a touch of white pepper (or black pepper if preferred).
5. Add chicken broth to the casserole dish. Use a spoon to toss everything quickly, ensuring the seasoning is mixed evenly and every potato piece is moistened with the broth. Settle everything down into an even layer.
6. Transfer the casserole dish to the upper center of a 400°F (200°C) oven. Bake for about 1 hour to 1 hour and 15 minutes, or until the potatoes are just barely tender.
7. While the potatoes are baking, prepare the breadcrumb topping. Mix Panko breadcrumbs with a couple of tablespoons of melted butter until every crumb is coated and the mixture resembles wet sand. Set aside.
8. Prepare the dairy component. In a separate bowl, combine heavy cream and whole milk. Stir and reserve until needed. If there will be a delay, refrigerate the mixture.
9. After about an hour, check the potatoes for tenderness by sliding the tip of a knife into them. If tender, give them a mix with a spoon.
10. Pour the cream and milk mixture over the potatoes. Mix again until evenly distributed.
11. Top the potatoes with grated cheese of your choice (e.g., Irish cheddar), spreading it evenly.
12. Gently spread the buttered breadcrumbs over the cheese. Do not press or poke them down into the surface.
13. Increase the oven temperature to 450°F (230°C). Return the casserole to the oven and bake for another 20 minutes or until the top is a beautiful golden brown.
14. Once baked, let the casserole rest for at least 15 minutes before serving. During this time, you can use a barely damp paper towel to clean up the edges of the pan.
15. Garnish with freshly sliced green onions before serving. Serve with an additional pinch of green onion for enhanced flavor and appearance.
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