These indulgent country club potatoes deliver everything you want in a show-stopping side dish—tender slices of potato layered with rich flavor and finished with a golden, crisp topping.
By roasting the potatoes first in seasoned broth, every bite becomes deeply infused with savory goodness before being elevated with cream, cheese, and a buttery crumb crust.
Perfect for holidays, gatherings, or whenever you want to impress, this dish transforms simple ingredients into something truly memorable.
The contrast between the creamy interior and the crunchy topping makes it irresistible, while the finishing touch of fresh green onions adds just the right amount of brightness.
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Stand Time: 15 minutes
Total Time: 1 hour 55 minutes
Servings: 12
Ingredients
- 6 large russet potatoes (about 5 pounds), peeled
- 4 cups chicken broth
- 2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- 1 pinch cayenne pepper
- 3/4 cup heavy cream
- 1/2 cup milk
- 1 1/4 cups panko breadcrumbs
- 2 tablespoons melted butter
- 6 ounces Cheddar cheese, freshly grated
- Sliced green onions, for garnish
Directions
- Preheat your oven to 400°F (200°C).
- Slice the potatoes: Cut each peeled potato in half lengthwise, then into strips, and finally into 3/8-inch slices.
- Place the sliced potatoes in a large bowl of cold water for a few minutes to remove excess starch. Drain and rinse thoroughly, then let drain well.
- Transfer the potatoes to a 13×9-inch casserole dish. Season with kosher salt, white pepper, and cayenne pepper. Pour the chicken broth over the potatoes and toss to coat evenly. Press into a flat, even layer.
- Bake for about 1 hour, or until the potatoes are just tender.
- While the potatoes bake, mix the panko breadcrumbs with melted butter in a small bowl until evenly coated and crumbly. In another bowl, combine the milk and heavy cream.
- Remove the potatoes from the oven and increase the oven temperature to 450°F (235°C).
- Pour the cream mixture over the potatoes and gently toss to coat. Spread back into an even layer.
- Sprinkle the grated Cheddar cheese evenly over the top, followed by the buttered breadcrumbs.
- Return to the oven and bake for an additional 20 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let stand for 15 minutes before serving.
- Garnish with sliced green onions and serve warm.
Chefs Notes
- For extra depth of flavor, try using a mix of cheeses like sharp cheddar and Gruyère.
- Make sure to drain the potatoes well after rinsing to avoid excess liquid in the dish.
- You can prepare the dish ahead through the first bake, then finish with cream, cheese, and topping just before serving.
- If you prefer a crispier topping, broil for the last 1–2 minutes—watch closely to prevent burning.