Name: Country Club Potatoes
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 large russet potatoes (about 5 pounds); 4 cups chicken broth; 2 teaspoons kosher salt; 1/2 teaspoon white pepper; pinch cayenne; 3/4 cup heavy cream; 1/2 cup milk; 1 1/4 cups panko breadcrumbs; 2 tablespoons melted butter; 6 ounces cheddar cheese, freshly grated; sliced green onion

From the Cook

1/2

Country Club Potatoes

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sunday Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Peel, rinse, and cut potatoes in half lengthwise. Cut each half into 3 strips, then cut across into 3/8-inch slices. Transfer slices into a large bowl of cold water and let sit for a few minutes to rinse off some of the starch. Transfer into a colander and rinse well; drain very well.

Transfer potatoes to a 13x9-inch casserole dish. Sprinkle with salt, white pepper, and cayenne pepper; pour broth over and toss thoroughly with a spoon. Press everything down into an even layer.

Bake in the preheated oven until potato slices are just tender, about 1 hour.

Meanwhile, add breadcrumbs and butter to a small bowl; stir until the mixture resembles wet sand. Set aside. Mix milk and cream together; set aside.

Remove potatoes from the oven and turn oven temperature up to 450 degrees F (235 degrees C).

Pour cream mixture over potatoes, and toss thoroughly with a spoon. Spread out again into an even layer. Scatter cheese evenly over the top, followed by breadcrumbs.

Bake potatoes until browned and bubbling around the edges, about 20 minutes more.

Let stand for 15 minutes. Sprinkle with sliced green onions before serving.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Potato Broth Infusion 💦
Warm the chicken broth before roasting to ensure the potatoes absorb maximum flavor and cook more evenly throughout the initial roasting process.
Breadcrumb Texture Secret 🥖
Toast the panko breadcrumbs in the melted butter before topping to create a crispier, more golden and flavorful crust that adds incredible texture to the dish.
Cheese Grating Technique 🧀
Grate the cheddar cheese while it's slightly cold to achieve more uniform shreds and prevent clumping, which ensures a smoother, more even cheese distribution.
Layering Precision 📏
Slice potatoes uniformly (about 1/8 inch thick) using a mandoline for consistent cooking and a beautiful, professional-looking gratin presentation.
Cream Mixture Balance 🥄
Whisk the milk, heavy cream, cayenne, white pepper, and salt thoroughly to create a perfectly seasoned binding liquid that will elevate the overall flavor profile.