Tsr Version Of Joe's Stone Crab Jennie's Potatoes By Todd Wilbur

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 medium russet potatoes
• 1 1/2 cups half-and-half
• 3/4 cup salted butter
• 1 teaspoon salt
• 2 cups cubed fontina cheese
• 1/4 cup salted butter, cut into cubes
• 1/2 cup grated fontina cheese
• 1 cup panko breadcrumbs, breadcrurnbs
• 1/3 cup shredded asiago cheese
• 1 teaspoon paprika
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon salt
• 1/4 cup salted butter, melted

Recipe

• 1 peel and quarter potatoes and boil in salted water for 20 to 25 minutes or until tender.
• 2 drain potatoes and put potato chunks through a ricer back into the saucepan.
• 3 you can also use a potato masher.
• 4 add half and half, butter and salt to the pan.
• 5 cover and set over medium low heat.
• 6 stir occasionally until hot.
• 7 stir in fontina cheese and turn off the heat.
• 8 set oven to broil.
• 9 make bread crumb topping by combining panko, asiago, paprika, parsley and salt in a medium bowl.
• 10 stir in melted butter.
• 11 spoon potatoes into a casserole dish.
• 12 smooth the top of the potatoes with a spatula, then spread the 1/4 cup cubed butter on top, followed by 1/2 cup grated fontina cheese.
• 13 use your hands to cover the top of the potatoes with the asiago breadcrumb topping.
• 14 set the dish under your broiler for 1 to 2 minutes or until the breadcrumbs turn light brown.