JANIE’S CRISPY CHEESY POTATOES
- 20m Prep Time
- 1h 0mCook Time
- 1h 20mReady In
Creamy mashed potatoes are mixed with cheddar and Parmesan, topped with a buttery panko crust, and baked until golden. This cheesy, crispy side dish is perfect for Thanksgiving or any holiday meal.
Ingredients
- 1.81 kg Yukon Gold potatoes peeled and cut into 1-inch cubes
- 14.8 ml kosher salt
- Freshly ground black pepper
- 237 ml whole milk at room temperature
- 177 ml unsalted butter cubed and chilled
- 59.1 ml melted butter
- 473 ml sharp cheddar cheese grated
- 237 ml Parmesan cheese finely grated
- 355 ml panko bread crumbs
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 95 mg
- Iron: 0.11 mg
- Magnesium: 6.99 mg
- Phosphorus: 89.2 mg
- Potassium: 42.8 mg
- Zinc: 0.36 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml kosher salt
- Freshly ground black pepper
- 59.1 ml melted butter
- 355 ml panko bread crumbs
Prepare
- 1.81 kg Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 237 ml whole milk, at room temperature
- 177 ml unsalted butter, cubed and chilled
- Grate 473 ml sharp cheddar cheese
- 237 ml Parmesan cheese, finely grated
Let's Cook
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Step 1.
Preheat the oven to 350°F. Place the peeled and cubed potatoes and 1 tablespoon kosher salt in a large pot with a lid. Add enough cold water to cover the potatoes by about an inch. Cover and bring to a boil over high heat, then reduce the heat to low and simmer uncovered until the potatoes are completely tender, 15 to 20 minutes. Drain the potatoes and return them to the pot (off the heat).
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Step 2.
Mash the potatoes in the pot. Whisk in the room-temperature whole milk. Then, working with only a few cubes of the chilled butter at a time, whisk in the ¾ cup (1½ sticks) chilled cubed butter, adding more only when the previous batch has melted. Whisk in 1 cup of the grated sharp cheddar and ½ cup of the finely grated Parmesan. Season to taste with salt and freshly ground black pepper.
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Step 3.
Transfer the potato mixture to a 9-by-13-inch baking dish and use a spatula to smooth the top. In a small mixing bowl, stir together the panko bread crumbs and the ¼ cup melted butter until evenly moist. Season with salt and pepper, then stir in the remaining 1 cup cheddar and ½ cup Parmesan. Sprinkle the panko mixture evenly over the potatoes.
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Step 4.
Bake the potatoes for 40 to 45 minutes, until golden brown on top and piping hot. Serve hot or warm. (If making ahead, the assembled dish can be covered and refrigerated for up to 3 days; add 5–10 minutes to the baking time if baking straight from the fridge.)