Description
These Parmesan Creamed Potatoes are a rich and comforting side dish, combining tender Yukon Gold potatoes simmered in creamy dairy, topped with a crispy golden crust of Parmesan cheese and panko breadcrumbs. Perfectly seasoned and baked to bubbly perfection, this dish is an indulgent complement to any meal.
Ingredients
Scale
Potatoes and Cream Mixture
- 3 pounds yellow or Yukon Gold potatoes (peeled and cut into 1-inch chunks)
- 3½ cups light or heavy cream
- ¼ teaspoon baking soda
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Butter
- 6 tablespoons unsalted butter (cut into 6 pieces)
- 2 tablespoons unsalted butter (melted)
Topping
- ½ cup (1 ounce) grated Parmesan cheese
- ½ cup panko bread crumbs
- ¼ teaspoon kosher salt
Instructions
- Preheat Oven and Prepare Dish: Adjust oven rack to middle position and preheat the oven to 375°F. Spray a 13×9-inch casserole dish with nonstick cooking spray to prevent sticking.
- Make Topping Mixture: In a small bowl, combine grated Parmesan cheese, panko bread crumbs, melted butter, and ¼ teaspoon kosher salt. Set this mixture aside; it will create a crispy golden crust after baking.
- Combine Potatoes and Cream: In a large saucepan or Dutch oven, combine the peeled and chunked potatoes, 3 cups of cream, baking soda, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. This mixture forms the creamy base of the dish.
- Bring to a Boil: Place the saucepan over medium heat and bring the contents to a boil. Stir occasionally to prevent sticking.
- Simmer Potatoes: Reduce heat to low and cook at a bare simmer, stirring often, until the potatoes are fork-tender but still hold their shape, approximately 25-30 minutes.
- Add Remaining Cream and Butter: Remove the saucepan from heat and stir in the remaining ½ cup of cream and the 6 tablespoons of butter pieces. Stir gently until the butter has fully melted, about 1 minute, enriching the mixture.
- Transfer and Top: Pour the creamy potato mixture into the prepared casserole dish. Evenly sprinkle the Parmesan and panko topping mixture over the surface.
- Bake: Bake uncovered in the preheated oven for 20-30 minutes, until the topping is golden brown and the mixture is bubbling along the edges.
- Rest and Serve: Allow the creamed potatoes to cool for 10-15 minutes before serving to let the dish set for optimal texture.
- Enjoy: Serve warm as a decadent side dish that pairs wonderfully with roasted or grilled meats and vegetables.
Notes
- Use either light or heavy cream depending on your preference for richness; heavy cream will yield a more indulgent dish.
- Ensure potatoes are fork-tender but not falling apart before removing from heat to maintain nice texture.
- The baking soda helps soften the potatoes during simmering, creating a creamier texture.
- If desired, sprinkle a bit of fresh chopped herbs such as parsley or thyme on top just before serving for a fresh finish.
- This dish can be made a few hours ahead and reheated gently before serving.
