00:00Country Club Potatoes! And to get started, we're going to cut up some peeled russet potatoes in a
00:06very specific way, which involves first cutting them in half, and then what we'll do is cut each
00:10half in thirds. We will simply turn the halves, and then make some nice thick slices across.
00:15We'll transfer those into a nice big bowl of cold fresh water. Go ahead and drain those and rinse
00:19them thoroughly before we transfer those into our casserole dish. And spread out and settle down,
00:24we'll go ahead and season these up with a generous amount of kosher salt, a few shakes of cayenne,
00:30plus a little touch of white pepper. And then to this, we're going to add some chicken broth. And
00:33then before this goes in the oven, give everything a quick toss. We'll settle everything down again,
00:38and sort of press everything into a nice even layer. Transfer into the upper center of a 400 degree oven
00:43for about an hour to an hour and 15 minutes. And while we're waiting for that, we can take care of
00:48a couple other components. The first of which would be our breadcrumb topping, which is simply some
00:52panko breadcrumbs mixed with a couple tablespoons of melted butter. And we'll mix up our dairy component,
00:57which is going to be some heavy cream, whole milk, and we'll give that a stir. We will check our
01:02potatoes. And if our potatoes are tender and these work, give this a mix. At which point we can grab
01:07our cream and milk mixture, and we'll go ahead and pour that in. Give this another mix. Top this with
01:11the grated cheese of our choice. Top this with our buttered breadcrumbs. We will pop that back into the
01:16oven, which we've turned up to 450. And we'll let that bake for another 20 minutes or so. We can finish
01:22this up by garnishing with some freshly sliced green onions. And that's it. Our country club potatoes
01:27are ready to enjoy.
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