Preparation

• 将一大锅盐水煮沸。加入土豆，然后煮至15至20分钟的金属串轻松刺穿。很好地排干，并以非常低的热量返回锅。加入牛奶，然后捣碎直至光滑。切5汤匙。黄油成块。与奶油，胡椒粉和肉豆蔻一起加入土豆，搅拌直至黄油融化。从火上移开。保留1/2杯奶酪，然后将其余的添加到土豆中。搅拌以结合。 Season with 1/2 tsp. salt and a pinch of pepper. Transfer to a 9-inch square baking dish or similar-size casserole dish. If baking right away, position a rack in the center of the oven and heat the oven to 400°F; otherwise, heat the oven about 25 minutes before baking.
• In a bowl, combine the panko, the reserved 1/2 cup cheese, and 1/2 tsp. salt. Cut the remaining 3 Tbs. of butter into pieces, then use your fingers to work it into the panko, dispersing it evenly; the mixture will be lumpy. Top the potatoes with the panko mixture. At this point, the casserole may be covered and refrigerated for up to 24 hours.
• Bake until the potatoes are heated through and the topping is golden-brown; the time will vary depending on the starting temperature of the casserole, 15 to 35 minutes. To speed up browning, broil briefly, if necessary. Serve hot or warm, sprinkled with sea salt, if you like.