Country Club Potatoes are a joyful example of how simple techniques lift humble ingredients into something special. This cooking, easy recipes style dish transforms russet potatoes into tender, flavor soaked pieces finished with cream, cheese, and a golden breadcrumb crust. It is ideal for holiday dinners, special occasions, or anytime a comforting side is called for.
Ingredients
- 6 very large russet potatoes peeled
- 3 to 4 cups chicken broth or vegetable stock
- 1 teaspoon kosher salt plus extra for seasoning
- 1/4 teaspoon cayenne pepper (or to taste)
- Pinch white pepper or black pepper
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups grated cheddar or favorite melting cheese
- 1 to 1 1/2 cups pan breadcrumbs
- 2 tablespoons unsalted butter melted
- 2 to 3 green onions thinly sliced for garnish
Step 1: Prep and slice the potatoes
Begin by peeling the russets. Slice each potato in half through the narrow side to create the widest, flattest halves. Cut each half into thirds, then rotate and slice across to make thick pieces about 3/8 inch thick. The slightly chunky pieces give a unique mouthfeel compared with thin scalloped potatoes.
Place the cut potatoes in a large bowl of cold water to stop discoloration and wash off surface starch. Let them sit for a few minutes, then drain and rinse thoroughly. Very important: drain the potatoes well so excess water does not dilute the cooking liquid later.
Step 2: Season and partially roast in broth
Arrange the drained potato pieces in a casserole dish in a single layer. Season generously with kosher salt, a few shakes of cayenne, and a touch of white pepper if a clean appearance is preferred. Pour enough chicken broth to moisten the potatoes—about 3 to 4 cups depending on the dish size. The goal is to coat and bathe the pieces, not to submerge them in a soup.
Give everything a gentle toss so the seasoning is evenly distributed and every piece is moistened. Press the potatoes into an even layer. Roast in the upper center of a 400 degree oven for about 1 hour to 1 hour 15 minutes, or until the potatoes are just barely tender when pierced with a knife.
Step 3: Prepare the topping and dairy
While the potatoes roast, make the breadcrumb topping by tossing pan breadcrumbs with 2 tablespoons melted butter until the crumbs look like wet sand. Set aside.
Mix the heavy cream and whole milk and chill briefly if it will be a while before using. This dairy will be folded in after the initial roast to produce a creamy, rich texture without overcooking the cream.
Step 4: Combine, top, and finish baking
When the potatoes are tender, give the casserole a quick stir to loosen things up. Pour the cream and milk mixture over the potatoes and mix gently until evenly distributed. Sprinkle the grated cheese over the top, then scatter the buttered breadcrumbs evenly. Do not press the crumbs into the surface; keep them loose for a crisp, golden crust.
Turn the oven up to 450 degrees and return the casserole to bake for about 20 minutes, until the top is deeply golden and the cheese is bubbling.
Step 5: Rest and serve
Remove the dish and let it rest for at least 15 minutes. Resting allows the potatoes to absorb the remaining liquid and set to a luxurious, rich texture. Clean the edges of the pan with a barely damp paper towel for a tidy presentation if desired. Finish with a sprinkle of fresh green onions and serve warm.
Why this method works
- Roasting in broth first infuses the potatoes with concentrated savory flavor and reduces the raw starchy taste that can come from cooking only in cream.
- Chunky pieces create a different mouthfeel from thin scalloped potatoes. The interior becomes pillowy while the edges pick up more caramelization and flavor.
- Finishing with cream and cheese after the initial roast prevents the dairy from scorching and yields a silky, indulgent finish.
Expert tips for success
- Drain thoroughly after soaking. Excess water will thin the cooking liquid and change the texture.
- Choose a bold cheese like Irish cheddar for flavor, or mix cheeses for complexity. The recipe is flexible and a great opportunity to experiment.
- Keep the breadcrumb topping loose for a beautiful crisp crust rather than a compact baked layer.
- Use good stock for best results. A roasted chicken stock brings depth but any quality broth will work.
Serving suggestions and storage
- Serve with roasted meats, holiday mains, or as the star side at a special dinner.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 350 degree oven to preserve texture and re-crisp the top.
Frequently asked questions
Can this be made ahead? Yes. Roast the potatoes in broth, cool, then refrigerate. Before serving, stir in the cream, add cheese and breadcrumbs, and bake until golden.
Can this be vegetarian? Absolutely. Replace the chicken broth with a rich vegetable stock and use vegetarian cheeses if desired.
This recipe is a shining example of how cooking, easy recipes can still feel elevated. With a few simple steps and friendly techniques, Country Club Potatoes become a luxurious, crowd pleasing side that is both comforting and impressive.
Country Club Potatoes: A Luxurious Take on cooking, easy recipes. There are any Country Club Potatoes: A Luxurious Take on cooking, easy recipes in here.
