Potato and Bulgur Gratin

This is an especially good use for leftover boiled potatoes.  The combination with bulgur gives a good toothy consistency, and makes for a nice crispy crust.
2 Red potatoes, sliced into wedges
1/3 cup bulgur wheat
1/4 cup diced cheddar cheese
2 Tbsp Parmesan cheese
palmful fresh parsley, minced
2 Tbsp good real mayonnaise
2 Tbsp melted butter
2 Tbsp panko bread crumbs

Preheat oven to 375F. Soak bulgur in 1 cup hot water. Meanwhile, place potatoes in a small pot and cover with cold water. Bring to a boil and return to a simmer. Cook for about 10 minutes, until cooked through as determined with the tip of a sharp knife.

When the potatoes are cooked, drain them. Also drain the bulgur. reserve a third of the bulgur in a small bowl. Add the cheeses, parsley and mayonnaise to the potatoes in a mixing bowl and mix gently, but well.

Toss the remaining bulgur with the potatoes. Turn mixture into a small, oiled casserole dish.

Mix together the panko and butter with the reserved bulgur. Top the potatoes with the panko mixture. Bake for about 30 minutes, until gratin is browned and bubbly.

Serves 4.