Country Club Potatoes

Ingredients

• 6 large Russet Potatoes (peeled; cut into 3/8‑inch thick slices using the described method)
• 2 tablespoons Kosher Salt (generous seasoning for potatoes)
• 1 pinch Cayenne Pepper (adds a subtle heat)
• 1 pinch White Pepper (for a speck‑free pepper flavor)
• 1 cup Chicken Broth (use low‑sodium; roasted‑chicken broth preferred)
• 1/2 cup Panko Breadcrumbs (for a light, crunchy topping)
• 2 tablespoons Unsalted Butter (melted; coats the panko)
• 1 cup Heavy Cream (adds richness)
• 1/2 cup Whole Milk (lightens the cream mixture)
• 1 cup Irish Cheddar (shredded; can substitute sharp cheddar or Gruyère)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Cut the potatoes

   Slice each peeled russet potato in half lengthwise through the narrow side, then cut each half into thirds, turn the pieces and slice across about 3/8‑inch thick slices. Keep pieces separate to avoid double‑cutting.

   Time: PT15M

2. Soak and rinse

   Transfer the sliced potatoes to a large bowl of cold fresh water. Let sit a few minutes, then drain and rinse thoroughly to remove excess starch.

   Time: PT5M

3. Preheat oven and dry potatoes

   Preheat the oven to 400°F. Drain the potatoes in a colander and pat dry with a clean kitchen towel; a few drops of moisture are okay but avoid excess water.

   Time: PT5M

   Temperature: 400°F

4. Season and add broth

   Place potatoes in a 9‑inch casserole dish, sprinkle with kosher salt, a pinch of cayenne, and white pepper. Pour 1 cup chicken broth over the potatoes and toss gently to coat evenly.

   Time: PT5M

5. First bake (broth‑cooked potatoes)

   Bake the seasoned potatoes in the preheated oven for 1 hour to 1 hour 10 minutes, until a knife slides in with little resistance.

   Time: PT1H10M

   Temperature: 400°F

6. Prepare breadcrumb topping

   In a small bowl, combine 1/2 cup panko breadcrumbs with 2 tablespoons melted butter. Stir until crumbs resemble wet sand.

   Time: PT5M

7. Mix cream and milk

   In another bowl, whisk together 1 cup heavy cream and 1/2 cup whole milk. Refrigerate if not used immediately.

   Time: PT2M

8. Add cream mixture

   Remove the casserole from the oven, give the potatoes a gentle stir, then pour the cream‑milk mixture over them. Mix until evenly distributed.

   Time: PT5M

9. Add cheese and breadcrumb topping

   Sprinkle 1 cup shredded Irish cheddar over the creamy potatoes, then evenly scatter the buttered panko mixture on top. Do not press the crumbs into the surface.

   Time: PT5M

10. Second bake (golden crust)

    Increase oven temperature to 450°F and bake for about 20 minutes, until the top is a deep golden brown.

    Time: PT20M

    Temperature: 450°F

11. Rest, garnish and serve

    Remove the dish from the oven and let it rest for 15 minutes. Optional: wipe the pan edges with a barely damp paper towel. Garnish with sliced green onions before serving.

    Time: PT15M

Nutrition Facts

Calories

520

Protein

8 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Russet Potatoes: Yukon Gold potatoes, red potatoes
• Instead of Kosher Salt: sea salt
• Instead of Cayenne Pepper: red pepper flakes
• Instead of White Pepper: black pepper
• Instead of Chicken Broth: vegetable broth, store‑bought stock
• Instead of Panko Breadcrumbs: regular breadcrumbs, crushed cornflakes
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Heavy Cream: half‑and‑half, evaporated milk
• Instead of Whole Milk: 2% milk, plant‑based milk (for dairy‑free version)
• Instead of Irish Cheddar: sharp cheddar, Gruyère, Monterey Jack
• Instead of Green Onions: chives, scallions

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Bowl
• Colander
• Casserole Dish
• Measuring Cups
• Measuring Spoons
• Wooden Spoon
• Oven
• Grater (optional)
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Uniformly cutting the potatoes to ensure even cooking
• Thoroughly draining the potatoes before baking
• Baking the potatoes in broth until just tender before adding dairy
• Adding the cream‑milk mixture after the first bake to avoid curdling
• Final high‑heat bake to achieve a golden, crunchy topping

Chef Tips from the Video

• For extra flavor, use homemade roasted‑chicken broth or add a splash of dry white wine to the broth before the first bake.
• A pinch of nutmeg in the cream mixture adds a subtle warmth that complements the cheddar.
• If you prefer a sharper cheese flavor, substitute half of the Irish cheddar with sharp cheddar or Gruyère.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat covered at 350°F until warmed through.

Freezer: Can be frozen unbaked for up to 2 months; bake from frozen adding 10‑15 minutes to cooking time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut and soak the potatoes up to 2 hours ahead; keep submerged in water.
• Prepare the breadcrumb topping and cream‑milk mixture a day before; refrigerate separately.
• Assemble the dish, cover tightly, and refrigerate; bake as directed when ready.

Frequently Asked Questions