Lighthouse Inn potatoes

Name: Lighthouse Inn potatoes
Ingredients: 2 ounces Parmesan cheese, grated (about 1 cup); 1 cup panko bread crumbs; 4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces; Salt and pepper; 2½ pounds russet potatoes, peeled and cut into 1-inch chunks; 3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to break); 1/8 teaspoon baking soda (for stability and silkiness); Adjust an oven rack to the middle position and preheat the oven to 375 degrees. In a small bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt. Set aside.; In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking soda, 2 teaspoons salt and 1 teaspoon pepper.; (You'll think that this is too much salt. You'll be tempted to use less. Don't do it. Follow the recipe. The sauce will be salty, but in the end the potatoes will be perfection.)

INGREDIENTS

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2 ounces Parmesan cheese, grated (about 1 cup)

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1 cup panko bread crumbs

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4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces

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Salt and pepper

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2½ pounds russet potatoes, peeled and cut into 1-inch chunks

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3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to break)

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1/8 teaspoon baking soda (for stability and silkiness)

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Adjust an oven rack to the middle position and preheat the oven to 375 degrees. In a small bowl, combine Parmesan, panko, 4 tablespoons melted butter and ¼ teaspoon salt. Set aside.

•

In a large saucepan, combine the potato chunks, 2½ cups light cream, 1/8 teaspoon baking soda, 2 teaspoons salt and 1 teaspoon pepper.

•

(You'll think that this is too much salt. You'll be tempted to use less. Don't do it. Follow the recipe. The sauce will be salty, but in the end the potatoes will be perfection.)

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