Recipe Background
Idaho's Prairie Potatoes are no joke. They create the creamiest, cheesiest, potato-iest dish you can ever imagine, and they hit every time. Serving a juicy pork chop with a vegetable medley? These special spuds will elevate it to 5-star quality. Heading to a potluck? Nothing else on the spread will compare to these tender spuds sprinkled with a buttery, crispy breadcrumb topping. You honestly can never go wrong with the serious flavor Idaho's Prairie Potatoes bring. They're just that good!
Idaho's Prairie Potatoes are no joke. They create the creamiest, cheesiest, potato-iest dish you can ever imagine, and they hit every time. Serving a juicy pork chop with a vegetable medley? These special spuds will elevate it to 5-star quality. Heading to a potluck? Nothing else on the spread will compare to these tender spuds sprinkled with a buttery, crispy breadcrumb topping. You honestly can never go wrong with the serious flavor Idaho's Prairie Potatoes bring. They're just that good!
Ingredients
- 10 tablespoons butter sliced, divided
- 1 cup panko breadcrumbs
- 1 cup parmesan cheese grated
- 3 cups light cream divided, can substitute 1 1/2 cups milk mixed with 1 1/2 cups heavy cream
- 2 1/2 pounds russet potatoes peeled and cut into 1-inch-thick chunks
- 1/4 teaspoon baking soda
- 2 teaspoons salt
- 1 teaspoon black pepper
Directions
- Preheat the oven to 375 degrees F.
- Coat a 9x13-inch baking dish with nonstick spray.
- In a medium microwave-safe bowl, add 4 tablespoons of the butter and heat in the microwave until it is melted.
- Add the breadcrumbs and the parmesan to the melted butter and mix to combine. Set it aside.
- In a large saucepan over medium-high heat, add 2 1/2 cups of the cream.
- Stir the potatoes, the baking soda, the salt, and the pepper into the heated cream, then bring it to a boil, stirring occasionally.
- Reduce the heat to low, then cook the potato mixture until the potatoes are fork-tender, about 20-25 minutes.
- Transfer the saucepan from the heat, then stir the remaining cream and the remaining butter slices into the potato mixture until the butter is fully melted.
- Pour the potato mixture into the prepared baking dish, then evenly sprinkle with the reserved breadcrumb mixture.
- Bake the potato mixture until it is hot, bubbly, and the top is slightly browned, about 15-20 minutes.
- Transfer the baking dish to the top rack of the oven, then switch the oven to the broil setting. Broil the potato mixture until the top is golden, about 2-3 minutes.
- Transfer the baking dish to a wire rack and let the potato mixture cool, about 10 minutes.
- Serve.
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