Step 1

In a medium pot or large sauce pan, place 2 ½ cups of the light cream. We used a heavy bottomed enamel coated pot to help with not sticking. A non-stick pot is recommended.

Step 2

Peel and cut potatoes into uniform one-inch chunks and place in the pan with the cream.

Step 3

Add baking soda, 2 teaspoons of kosher salt and all of the black pepper. (Make sure you use both teaspoons of the salt.)

Step 4

Note: This next step has a sticking factor. Make sure you are stirring occasionally with a hard firm rubber spatula or a wooden spoon so they don’t stick to the bottom as you bring them to a boil and simmer.

Step 5

Bring to a boil over medium high heat then lower to the lowest setting on your burner and cook 20-25 minutes or until a paring knife inserted into a chunk of potato slides in but meets a little resistance. The potatoes will cook further in the oven and do not need to be completely cooked at this stage. Ours were ready in 22 minutes.

Step 6

While potatoes cook, preheat oven to 375 degrees F and place a rack in the center of the oven.

Step 7

Use one tablespoon of the butter and grease a 9X13 baking dish. Set aside.

Step 8

In a small bowl, mix grated Parmesan cheese, Panko crumbs, 4 tablespoons of the butter that has been melted and the remaining ¼ teaspoon of kosher salt.

Step 9

Remove the potatoes from the heat once ready and add in the remaining half cup of light cream and six tablespoons of the butter that has been cut into six pieces. Stir gently until the butter has melted in.

Step 10

Pour the potato mixture into the prepared baking dish and top with the panko mixture.

Step 11

Bake for 15-20 minutes until hot and bubbly and the top has browned. After baking for 20 minutes, we moved the dish up to our broiler and browned the top a bit more.

Step 12

Remove from the oven and let sit 10 minutes before serving.