1. Heat the oven to 350°F (175°C). Butter a 1.5-quart (1.4 L) baking dish, approximately 8 x 8 inches (20 x 20 cm) — see notes on vessel size.
2. Spoon the prepared Creamed Potatoes into the buttered dish, spreading them in an even layer.
3. Top evenly with buttered bread crumbs. To make buttered crumbs: toss fresh or dry bread crumbs with enough melted butter to coat, approximately 1 tablespoon (14 g) butter per 1/4 cup (15 g) crumbs.
4. Bake on the centre rack at 350°F (175°C) for 20–30 minutes, until the crumb topping is deep golden brown (visual cue), the edges of the potato mixture are visibly bubbling (visual cue), and a thin knife inserted in the centre meets no resistance and exits hot to the touch (tactile cue).
5. Remove from the oven and allow to rest 5 minutes before serving.
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