Country Club Potatoes
- 6 large russet potatoes (about 5 pounds)
- 4 cups chicken broth
- 2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- 1 pinch cayenne pepper
- 3/4 cup heavy cream
- 1/2 cup milk
- 1 1/4 cups panko breadcrumbs
- 2 tablespoons melted butter
- 6 ounces Cheddar cheese, freshly grated
- sliced green onion, for garnish
- Preheat the oven to 400 degrees F (200 degrees C).
- Peel, rinse, and cut potatoes in half lengthwise. Cut each half into 3 strips, then cut across into 3/8-inch slices. Transfer slices into a large bowl of cold water and let sit for a few minutes to rinse off some of the starch. Transfer into a colander and rinse well; drain very well.
- Transfer potatoes to a 13×9-inch casserole dish. Sprinkle with salt, white pepper, and cayenne pepper; pour broth over and toss thoroughly with a spoon. Press everything down into an even layer.
- Bake in the preheated oven until potato slices are just tender, about 1 hour.
- Meanwhile, add breadcrumbs and butter to a small bowl; stir until the mixture resembles wet sand. Set aside. Mix milk and cream together; set aside.
- Remove potatoes from the oven and turn oven temperature up to 450 degrees F (235 degrees C).
- Pour cream mixture over potatoes, and toss thoroughly with a spoon. Spread out again into an even layer. Scatter cheese evenly over the top, followed by breadcrumbs.
- Bake potatoes until browned and bubbling around the edges, about 20 minutes more.
- Let stand for 15 minutes. Sprinkle with sliced green onions before serving.
