Lighthouse Potatoes

Ingredients:

• 2-1/2 Lbs. - Russet Potatoes

• 3 Cups - Half and Half (or light cream)

• 1/8 Tsp - Baking Soda

• 6 TBSP - Butter, cut into chunks

• 1 Cup - Grated Parmesan Cheese

• 1 Cup - Panko Breadcrumbs

• 4 TBSP - Melted Butter

• Salt & Pepper

Preparation:

1. Combine parmesan, panko, melted butter and salt to taste in a bowl. Set aside.

2. Peel and cut potatoes into 1" cubes.

3. Add potatoes, 2-1/2 cups of half and half, baking soda, and salt and pepper to taste in a large pot and bring to a boil.

4. Reduce heat and simmer until potatoes are just fork tender, about 20-25 minutes, stirring occasionally.

5. Once done, remove from heat and stir in remaining 1/2 cup of half and half and 6 tablespoons of butter.

6. Place in a 9x13 baking pan, sprinkle with cheese and breadcrumb mixture, then bake at 375º for 15-20 minutes until golden brown.

7. Allow to rest for 10 minutes to thicken.

8. Serve and enjoy!

Tips:

• Russet potatoes are key to give the right amount of starch for this dish.

• Do not omit the baking soda! It may seem like it is so minimal but it will help prevent your mixture from curdling.

• Get creative! To make ahead, cook the potato mixture, put in baking dish, cover and refrigerate. When ready to serve, cook uncovered at 375º for about 35 minutes to heat through, then add cheese and breadcrumb mixture and cook for another 15-20 minutes.

*Recipe adapted from Cook's Country