Cheesy Potato Cups | America's Test Kitchen

Ingredients

• 1/2 cup panko bread crumbs
• 1 tablespoon unsalted butter, softened
• 2 pounds russet potatoes, peeled
• 1 1/4 cups half-and-half
• 1 1/4 teaspoons salt
• 3/4 teaspoon pepper
• 5 1/2 ounces sharp cheddar cheese, shredded (1 1/3 cups)
• 1 1/4 ounces Parmesan cheese, grated (2/3 cup)
• 2 teaspoons cornstarch