Step 1

Start by placing the oven rack in the middle section and preheating your oven to 375 degrees Fahrenheit.

Step 2

In a bowl, mix 1 cup of panko bread crumbs, 2 ounces of parmesan cheese (grated), 4 tablespoons of unsalted butter (melted), and ¼ teaspoon of salt.

Step 3

In a large saucepan, combine water, 2 ½ cups of cream, 2 teaspoons of salt, 1 teaspoon of pepper, and ⅛ teaspoon of baking soda. Add 2 ½ pounds of Russet potatoes and bring them to a boil over medium-high heat.

Step 4

Turn the heat down to low and let the potatoes simmer, stirring regularly. You know the potatoes are done when you can slide a paring knife easily into them without them crumbling. This will take around 20-25 minutes.

Step 5

Turn off the heat and add the remaining ½ cream and 6 tablespoons of butter into the potatoes. Stir for one minute or until the butter has melted into the potatoes.

Step 6

Transfer the mixture into a 9×13 baking dish. Top the potatoes with the prepared panko-parmesan mixture.

Step 7

Bake the dish uncovered for 15-20 minutes or until the potatoes bubble around the edges. The top should be golden brown at this point.

Step 8

Allow the potatoes to cool for 15 minutes, then serve.