Country club potatoes (broth-roasted potato gratin with cream, cheddar and buttered panko)

Halve each peeled potato through the narrow side, cut each half into thirds, then slice across into pieces about 3/8 inch thick, pushing cut pieces away to avoid double cutting.

Put the cut potatoes in a big bowl of cold water to prevent discolouring and wash off surface starch; soak a few minutes if wanted.

Drain and rinse thoroughly, drain very well, and spread in a casserole dish.

Season with kosher salt, cayenne and white pepper; add chicken broth, toss with a spoon to coat every piece, and press into an even layer.

Bake in the upper centre of a 400 degree oven about an hour to an hour and 15 minutes, until the potatoes are just barely tender.

Stir the panko with the melted butter until it looks like wet sand; set aside.

Stir the heavy cream and whole milk together and refrigerate if it will be a while.

Check the potatoes with the tip of a knife; when tender, stir, pour in the cream and milk, and mix to distribute.

Top with grated cheese, then gently spread the buttered breadcrumbs over without pressing them in.

Return to the oven, turned up to 450, about 20 minutes until golden brown.

Rest at least 15 minutes; optionally wipe the edges of the dish with a barely damp paper towel.

Garnish with freshly sliced green onions and serve.