Rich, creamy and so easy to make, these baked parmesan creamed potatoes are a delicious side perfect for Thanksgiving and Christmas. This potato casserole has a crispy panko topping and is wonderfully cheesy.
3poundsyellow or Yukon Gold potatoespeeled and cut into 1-inch chunks
3½cupslight or heavy cream(see *note)
Adjust oven rack to middle position and heat oven to 375°F. Spray a 13x9-inch casserole dish with nonstick cooking spray.
In a small bowl, combine Parmesan, bread crumbs, melted butter and ¼ teaspoon salt; set aside.
Combine potatoes, 3 cups cream, baking soda, 2 teaspoons salt and 1 teaspoon black pepper in a large saucepan or Dutch oven.
Bring to a boil over medium heat and reduce heat to low.
Cook at a bare simmer, stirring often, until potatoes have softened to fork tender but not crumbling, about 25-30 minutes.
Remove from the heat and add remaining ½ cup cream and 6 tablespoons butter. Stir gently until butter has melted, about 1 minute.
Pour the mixture into the prepared casserole dish and sprinkle evenly with the Parmesan/Panko mixture.
Bake, uncovered, until golden brown and bubbling around edges, 20-30 minutes. Allow to cool 10-15 minutes before serving.
Light or heavy cream are the best choices for this recipe. Milk or Half and Half have a tendency to “break”.
If making ahead: After potatoes and cream have been transferred to the baking dish, let cool completely. Cover with foil and refrigerate up to 24 hours. When ready to cook, bake (covered) about 30 minutes or until heated through. Add the topping and continue baking (uncovered) 15-20 minutes or until hot, bubbly and golden.
Cut the potatoes into similar sized pieces so that they cook evenly.
Leftovers will keep well in the fridge for 3 to 4 days and can be reheated, covered, in the oven at 350F until warmed through.