Ingredients

3 cups Light Cream divided
2 1/2 pounds Russet Potatoes peeled and cut into 1 inch chunks
1/4 teaspoon Baking Soda
2 teaspoon Salt divided
1 teaspoon Black Pepper
1 cup Freshly Grated Parmesan Cheese
1 cup Panko Bread Crumbs
10 Tablespoons Butter divided

Instructions

Preheat the oven to 375 degrees Fahrenheit and spray a 9X13 baking pan with non-stick cooking spray.
Melt 4 tablespoons of the butter and mix the melted butter with the bread crumbs and Parmesan Cheese. Set aside.
In a large saucepan, heat 2 1/2 cups of the heavy cream over medium high. Stir in the potatoes, baking soda, salt and pepper.
Bring the mixture to a low boil (stirring occasionally so the potatoes don’t stick to the bottom of the pan).
Continue to cook on the lowest setting for 20-25 minutes until the potatoes are slightly tender. You should be able to slide a paring knife easily into the potatoes with them falling apart.
Remove the pan from the heat and stir in the remaining cream and remaining butter that has been cut into small pieces. Stir until the butter is fully melted.
Pour the potato mixture into the baking pan and top with the bread crumb mixture.
Bake for 15-20 minutes until the mixture is hot and bubbly and the top is slightly browned.
Remove the pan up to the top rack in the oven and broil for 2-3 minutes to brown the top.
Remove from the oven. Let the potatoes sit for 10 minutes and then the potatoes are ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.

casseroles