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Re: Wildbilly post# 18585

Sunday, 11/18/2018 11:55:05 AM

Sunday, November 18, 2018 11:55:05 AM

Post# of 31142
My wife subscribes to them.

Funny comment.

Nikki M.
ABOUT 14 HOURS
I don't have a kitchen scale. About how many potatoes is 2 1/2 lbs?


LOL. Take a five pound bag of potatoes and use half the bag!

Here is the recipe.

INGREDIENTS
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INSTRUCTIONS
Serves 8 to 10
2 ounces Parmesan cheese, grated (1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
Salt and pepper
2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream
? teaspoon baking soda

We prefer the texture of light cream for this recipe, but heavy cream will also work. Do not use half-and-half; it has a tendency to break. Grate the Parmesan on a rasp-style grater. Our favorite panko bread crumbs are from Ian’s.


Watch the Cook's Country cast make this recipe
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1. Adjust oven rack to middle position and heat oven to 375 degrees. Combine Parmesan, panko, melted butter, and 1/4 teaspoon salt in bowl; set aside.

2. Bring potatoes, 2 1/2 cups cream, baking soda, 2 teaspoons salt, and 1 teaspoon pepper to boil in large saucepan over medium-high heat. Reduce heat to low and cook at bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.

3. Off heat, stir remaining 1/2 cup cream and remaining 6 tablespoons butter into potato mixture until butter has melted, about 1 minute. Transfer potato mixture to 13 by 9-inch baking dish. Sprinkle Parmesan-panko mixture over top. Bake, uncovered, until bubbling around edges and surface is golden brown, 15 to 20 minutes. Let cool for at least 15 minutes. Serve.


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