Lighthouse Inn Potatoes

Name: Lighthouse Inn Potatoes
Prep time: 15 min
Total time: 55 min
Yield: 12 Servings
Ingredients: 2 ounces Parmesan cheese (about 1 cup grated)u2028; 1 cup panko bread crumbsu2028; 4 tablespoons unsalted butter, melted; 6 tablespoons unsalted butter, cut into 6 pieces; salt and pepper; 2u00bd pounds russet potatoes, peeled and cut into 1-inch chunks; 3 cups light cream, divided; u215b teaspoon baking soda

By Casserole, Cheese, Potatoes Boiling, Simmering

January 23, 2024

Lighthouse Inn Potatoes originated at an iconic hotel and restaurant located in New London, Connecticut, which closed in 2008. Executive Chef Leon “Wally” Walden, who worked there for nearly 50 years, created Lighthouse Inn Potatoes. It is similar to scalloped potatoes, but instead of sliced potatoes he used chunks of potatoes that are cooked in light cream and butter and a bit of baking soda, which neutralizes the potatoes’ tannins and create a velvety sauce. The potatoes are topped with buttery parmesan panko breadcrumbs and baked until the bubbling and golden brown.

Prep: 15 mins
Cook: 40 mins
Yields: 12 Servings

Ingredients

2 ounces Parmesan cheese (about 1 cup grated) 

1 cup panko bread crumbs 

4 tablespoons unsalted butter, melted

6 tablespoons unsalted butter, cut into 6 pieces

salt and pepper

2½ pounds russet potatoes, peeled and cut into 1-inch chunks

3 cups light cream, divided

⅛ teaspoon baking soda

Directions

1Start by placing the oven rack in the middle section and preheating your oven to 375° F.

2In a bowl, mix the panko bread crumbs, parmesan cheese, melted butter, and ¼ teaspoon of salt.

3In a large saucepan, combine 2½ cups of cream, 2 teaspoons of salt, 1 teaspoon of pepper, and baking soda. Add the potatoes and bring them to a boil over medium-high heat.

4Turn the heat down to low and let the potatoes simmer, stirring regularly. You know the potatoes are done when you can slide a paring knife easily into them without them crumbling. This will take around 20-25 minutes.

5Off of the heat, stir the remaining ½ cup cream and remaining 6 tablespoons butter into the potato mixture until the butter has melted, about 1 minute.

6Transfer the mixture into a 9×13 baking dish. Top the potatoes with the prepared panko-parmesan mixture.

7Bake the dish uncovered for 15-20 minutes or until the potatoes bubble around the edges. The top should be golden brown at this point.

8Allow the potatoes to cool for 15 minutes, then serve.

Recipe from Insanely Good Recipes.

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