Country Club Potatoes

Name: Country Club Potatoes
Ingredients: 6 large russet potatoes (about 5 lbs); 4 cups chicken broth; 2 teaspoons kosher salt; 1/2 teaspoon ground white pepper; 1 pinch cayenne pepper; 3/4 cup heavy cream; 1/2 cup milk; 1 1/4 cups panko breadcrumbs; 2 tablespoons melted butter; 6 oz Cheddar cheese, freshly grated; Sliced green onion, for garnish

Chef John's favorite special-occasion side from Allrecipes — russet potatoes roasted in chicken broth until tender, then baked with cream, Cheddar, and buttery panko crumbs until golden and bubbling.

Ingredients

6 large russet potatoes (about 5 lbs)
4 cups chicken broth
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 pinch cayenne pepper
3/4 cup heavy cream
1/2 cup milk
1 1/4 cups panko breadcrumbs
2 tablespoons melted butter
6 oz Cheddar cheese, freshly grated
Sliced green onion, for garnish

Instructions

Preheat oven to 400°F. Peel and cut potatoes into 3/8-inch slices. Rinse in cold water to remove starch, then drain very well.
Transfer potatoes to a 13x9-inch casserole dish. Sprinkle with salt, white pepper, and cayenne; pour broth over and toss thoroughly. Press into an even layer and bake until just tender, about 1 hour.
Mix panko and melted butter in a small bowl until it resembles wet sand; set aside. Whisk milk and cream together; set aside.
Remove potatoes from oven and increase temperature to 450°F. Pour cream mixture over potatoes and toss. Scatter cheese, then breadcrumbs, evenly over the top. Bake until browned and bubbling, about 20 minutes more. Let stand 15 minutes; garnish with green onions.

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