When Victor first took these out of the oven, my first thought was the immortal words of Oliver Twist… “Please, sir, I want some more.”

Without having tasted them, I knew they were going to be wonderful.  And, of course, I was right!

Soft, buttery potatoes with a crunchy-cheesy topping…  They were perfection in a pie-plate.

He started out with a buttered pie plate and thick slices of yukon gold potatoes.  A layer of potatoes, a drizzle of melted butter and grated parmesan cheese, more potatoes, butter, and cheese, and more potatoes, butter, and cheese until all the potatoes were used.  And then about a 1/2-cup of milk went in.   He covered the plate with foil and into a 350° for 30 minutes.  Meanwhile, he made a crumb topping of panko bread crumbs, more cheese, garlic powder, and butter.  This went on top and back into the oven they went – uncovered this time – for 20 minutes to get crunchy.

There are no set amounts of anything.  It’s merely building layers.  Low-and-wide gives the best crunchy-topping and tall and narrow will give more silky potato.

Simple and simply wonderful.