Lighthouse Inn Potatoes Recipe: Copycat!
Enjoy a taste of history with Lighthouse Inn Potatoes! Originally served at the Lighthouse Inn in New London, CT, this creamy, cheesy, potato-y dish is a true comfort food classic. This recipe is an updated, streamlined version that's easier and faster to make.
Ingredients
- 3 cups light cream* See notes below about substitutions!
- 2 ½ pounds Russet potatoes peeled and cut into one-inch pieces (about 3-4 potatoes)
- ⅛ teaspoon baking soda
- 2 ¼ teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper
- 2 ounces freshly grated Parmesan cheese about 1 cup
- 1 cup plain Panko crumbs
- 11 tablespoons butter divided
Instructions
- Cream and Potatoes: In a medium pot or large saucepan (non-stick is best), place 2 1/2 cups of the light cream. Peel and cut the potatoes into uniform one-inch chunks and add them to the pan with the cream.
- Season and Simmer: Add the baking soda, 2 teaspoons of the kosher salt, and all of the black pepper to the pot. Stir occasionally with a rubber spatula or a wooden spoon so the potatoes don’t stick to the bottom as you bring them to a boil and simmer.
- Cook the Potatoes: Bring the mixture to a boil over medium-high heat, then lower the heat to the lowest setting on your burner. Cook for 20-25 minutes, or until a paring knife inserted into a chunk of potato slides in but meets a little resistance. The potatoes will cook further in the oven and do not need to be completely cooked at this stage.
- Preheat Oven: While the potatoes are cooking, preheat your oven to 375 degrees F (190 degrees C) and place a rack in the center of the oven.
- Grease Dish: Use one tablespoon of the butter to grease a 9x13 inch baking dish. Set aside.
- Prepare Topping: In a small bowl, mix the grated Parmesan cheese, Panko crumbs, 4 tablespoons of the melted butter, and the remaining ¼ teaspoon of kosher salt.
- Finish the Sauce: Remove the potatoes from the heat once they're ready. Add in the remaining half cup of light cream and 6 tablespoons of the butter that has been cut into six pieces. Stir gently until the butter has melted in.
- Assemble and Bake: Pour the potato mixture into the prepared baking dish and top evenly with the Panko mixture. Bake for 15-20 minutes until hot and bubbly and the top has browned. After baking for 20 minutes, you can move the dish up to your broiler for a minute or two to brown the top a bit more (watch carefully so it doesn't burn!).
- Rest and Serve: Remove from the oven and let sit for 10 minutes before serving. This allows the sauce to thicken slightly.
Notes
- Don't Skip the Baking Soda: Helps to break down the potatoes and create a creamier sauce.
- Use a Non-Stick Pot: Prevents the potatoes from sticking to the bottom and burning.
- Stir Frequently: Keep an eye on the potatoes as they simmer and stir them frequently to prevent sticking.
- Don't Overcook the Potatoes: You want the potatoes to be tender, but not mushy.
- Adjust the Broiling Time: Watch the potatoes carefully when broiling, as the topping can burn quickly.
- Use Freshly Grated Parmesan: Freshly grated Parmesan cheese has a much better flavor and texture than pre-grated cheese.
*Light cream (20% milk fat) isn't available everywhere. Half and half (12% milk fat) won't create the same creamy sauce. A good substitute is whipping cream (35% milk fat) diluted with milk to mimic the consistency of light cream.
