Upper Crust Potatoes
Get ready to elevate your side dish game with Upper Crust Potatoes—a rich, creamy, and irresistibly crunchy delight that will steal the spotlight at any meal. Featuring layers of tender, thinly sliced Russet potatoes bathed in a luxurious garlic-infused cream sauce, this recipe is crowned with a golden-brown topping made of Parmesan cheese, buttery Panko breadcrumbs, and fresh parsley. Quick to prepare and oven-baked to perfection, these potatoes boast a contrast of creamy textures and crisp edges that are sure to satisfy. Whether served alongside a holiday roast or as a comforting standalone dish, Upper Crust Potatoes are the ultimate crowd-pleasing comfort food. Perfect for gatherings, dinner parties, or a cozy weeknight treat, this recipe combines simple ingredients with bold flavor for unforgettable results.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 cup Heavy cream
- 4 tablespoons Unsalted butter
- 1 cup Parmesan cheese
- 1 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly, about 1/8-inch thick, using a sharp knife or mandoline.
Arrange the potato slices in overlapping layers in the greased baking dish.
In a small saucepan over medium-low heat, combine heavy cream, 2 tablespoons of butter, salt, black pepper, and garlic powder. Heat until the butter melts and the mixture is warm, but do not let it boil.
Pour the warm cream mixture evenly over the layered potatoes, ensuring all layers are coated.
In a small bowl, combine the Panko breadcrumbs, Parmesan cheese, chopped parsley, and olive oil. Mix well to create a crumbly topping.
Sprinkle the breadcrumb mixture evenly over the potatoes, covering the top completely.
Dot the remaining 2 tablespoons of butter over the breadcrumb topping in small pieces to ensure even browning.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and crispy, and the potatoes are fork-tender.
Allow the dish to rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 12.1 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1082 mg | 83% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5929 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
