Ingredients for Tsr Version Of Joe's Stone Crab Jennie's Potatoes By Todd Wilbur
- Russet Potatoes
- 1/2 cup heavy cream
- Salted Butter
- 1 teaspoon salt
- 1 1/2 cups shredded Fontina cheese
- Breadcrumbs
- 1/2 cup grated Asiago cheese
- 1/2 teaspoon paprika
- Fresh Parsley
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How to Make Tsr Version Of Joe's Stone Crab Jennie's Potatoes By Todd Wilbur
- Peel and quarter 2 lbs potatoes. Boil in salted water (about 1 tsp salt) for 20-25 minutes, or until tender.
- Drain potatoes and immediately pass them through a ricer back into the saucepan. (Alternatively, use a potato masher.)
- Add 1/2 cup heavy cream, 4 tbsp (1/2 stick) unsalted butter, and 1 tsp salt to the saucepan.
- Cover and cook over medium-low heat, stirring occasionally, until heated through (about 5 minutes).
- Remove from heat and stir in 1 cup shredded Fontina cheese.
- Preheat your broiler.
- Prepare breadcrumb topping: In a medium bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated Asiago cheese, 1/2 tsp paprika, 1 tbsp chopped fresh parsley, and 1/4 tsp salt.
- Stir in 2 tbsp melted unsalted butter.
- Transfer potatoes to a greased 8x8 inch baking dish.
- Smooth the top of the potatoes with a spatula. Dot with 1/4 cup cubed unsalted butter and sprinkle with 1/2 cup grated Fontina cheese.
- Generously cover the potatoes with the Asiago breadcrumb topping, pressing gently to adhere.
- Broil for 1-2 minutes, or until breadcrumbs are golden brown and crispy. Watch carefully to prevent burning!
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
9g
Fat
140g
Carbs
10g
