Embark on a culinary voyage with Lighthouse Inn Potatoes! Imagine thick, tender potatoes enveloped in a velvety sauce, crowned with a tantalizingly crunchy topping. This dish is destined to be your next beloved side!
Potatoes are one of the most classic side dishes. They are so versatile and there are so many ways to cook them. If you want more delicious potato side dishes then you have to try my Easy Roasted Bombay Potatoes, German Potato Pancakes (Kartoffelpuffer), and Lyonnaise Potatoes!
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What are Lighthouse Inn Potatoes?
The Lighthouse Inn, located in New London, Connecticut, a popular seaside town in southeastern Connecticut. It was built in 1902 and opened in 1926 as a hotel and restaurant. It thrived throughout the majority of the 1900s and was a place where celebrities frequented, which is one of the reasons it became an iconic hotel. The restaurant has restored and reopened it since.
The original restaurant menu featured Lighthouse Inn Potatoes: chunky potatoes coated in a delicious and creamy sauce, topped with panko and Parmesan cheese that the chef browned to perfection. Some would say the potatoes were more well-known than the Inn itself. And although you may not find it on the menu anymore, the recipe lives on.
Reasons To Love These Potatoes
- The creamy sauce and starchy potatoes offer a comforting richness that warms the heart and delights the palate.
- The golden, crunchy, parmesan-panko topping of Light House Inn Potatoes adds a delightful contrast in texture, elevating the dish’s overall appeal.
- These potatoes pair wonderfully with a variety of main courses, making them a versatile choice for any meal.
- Their universally appealing flavor profile makes them a hit at gatherings.
- Despite their gourmet taste, Lighthouse Inn Potatoes are surprisingly easy to prepare and accessible for cooks of all skill levels.
Recipe Ingredients
- Russet Potatoes: The base of the dish that provides the starchy, hearty texture.
- Light Cream: Essential for creating the rich, creamy sauce that coats the potatoes.
- Parmesan Cheese: Adds a savory depth and enhances the creaminess of the dish.
- Panko Breadcrumbs: Key for creating the crunchy topping that contrasts with the soft potatoes.
- Butter: Used for both the potato mixture and the breadcrumb topping that adds richness and flavor to our Light House Inn Potatoes.
See the recipe card for full information on ingredients and quantities.
Variations
- Sweet Potatoes: Substitute russet with sweet potatoes for a slightly sweeter, yet equally comforting twist.
- Heavy Cream: Use heavy cream instead of light cream for a rich cream sauce.
- Cheddar Cheese: Replace parmesan with grated cheddar for a similar cheesy tang and melt-in-your-mouth texture.
- Italian Breadcrumbs: Swap panko breadcrumbs with Italian breadcrumbs for a subtle herby note.
How to Make Lighthouse Inn Potatoes
Step #1: Bring a pot of water to a boil. Once boiling, gently add the potatoes and boil for 3-5 minutes.
Step #2: While the potatoes are boiling, prepare the topping. First, melt 2 tablespoons of butter.
Step #3: Next, in a small bowl, combine Parmesan cheese, ½ cup panko bread crumbs, and 2 tablespoons of melted butter, then set aside.
Step #4: Then, drain the potatoes and set them aside.
Step #5: In a large saucepan or skillet, pour 1 ½ cups of light cream. Then, add the potatoes, ½ teaspoon salt, ½ teaspoon pepper, and baking soda.
Step #6: Over medium-high heat, bring the skillet ingredients to a boil, then lower to the lowest setting and cook for 10 minutes. Be sure to stir frequently so that the cream doesn’t stick or burn.
Step #7: While the potatoes are cooking, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step #8: After cooking, remove the skillet from heat and add the remainder of the light cream and 3 tablespoons butter cut into 6 pieces. Gently stir everything together until the butter has melted.
Step #9: Next, using 1 tablespoon of butter, grease the bottom and sides of a 9-inch baking dish.
Step #10: Add the cream and potato mixture into your prepared baking dish and top with the panko topping.
Step #11: Bake it in the preheated oven on the middle oven rack for 20-25 minutes until it’s bubbling, and the top is a nice golden-brown color. Note: You can also broil the dish for 1 minute to toast the top of the dish, but be careful not to burn it!
Finally, serve and enjoy!
Expert Tips
- Choose the Right Potatoes: Opt for starchy russet potatoes for their starchy quality, which holds up well during boiling and baking, ensuring a creamy texture.
- Grease Baking Dish Evenly: Use butter to thoroughly grease the baking dish to prevent sticking and ensure easy serving.
Frequently Asked Questions
Yes, peeling the potatoes ensures a smooth texture, which is key for this dish.
Yes, it’s an excellent dish for gatherings as it can be easily scaled up.
Yes, you can use unsalted butter as a substitute for salted butter. It won’t significantly change the dish’s flavor but allows you to control the salt content to your preference.
Storage Info
Store Lighthouse Inn Potatoes in an airtight container in the refrigerator; they’ll stay good for up to 3-4 days. Freezing is possible, but note that the creamy texture may change slightly upon thawing. To reheat, place them in a preheated oven at 350°F (175°C) until heated through, about 20 minutes. If frozen, thaw in the fridge overnight before reheating. Avoid microwaving as it can make the topping soggy and unevenly heat the dish.
More Delicious Potato Recipes That You Will Love
Lighthouse Inn Potatoes Recipe
Ingredients
- 1 lb russet potatoes - peeled and cut into 1-inch chunks
- 2 cans light cream - I use Nestle Media Crema Lite Cream – 7.6 oz each
- 1/16 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup parmesan cheese - grated
- 1/2 cup panko breadcrumbs
- 6 Tbsp butter - divided
Instructions
- Bring a pot of water to a boil. Once boiling, gently add the potatoes and boil for 3-5 minutes.
- While the potatoes are boiling, prepare the topping. First, melt 2 tablespoons of butter.
- Next, in a small bowl, combine Parmesan cheese, ½ cup panko bread crumbs, and 2 tablespoons of melted butter, then set aside.
- Then, drain the potatoes and set them aside.
- In a large skillet, pour 1 ½ cups of light cream. Then, add the potatoes, ½ teaspoon salt, ½ teaspoon pepper, and baking soda.
- Over medium-high heat, bring the skillet ingredients to a boil, then lower to the lowest setting and cook for 10 minutes. Be sure to stir frequently so that the cream doesn’t stick or burn.
- While the potatoes are cooking, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- After cooking, remove the skillet from heat and add the remainder of the light cream and 3 tablespoons of butter cut into 6 pieces. Gently stir everything together until the butter has melted.
- Next, using 1 tablespoon of butter, grease the bottom and sides of a 9-inch baking dish.
- Add the cream and potato mixture into your prepared baking dish and top with the panko topping.
- Bake it in the preheated oven on the middle oven rack for 20-25 minutes until it's bubbling, and the top is a nice golden-brown color. Note: You can also broil the dish for 1 minute to toast the top of the dish, but be careful not to burn it!
- Finally, serve and enjoy!
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NOTES
Nutrition
Hi, Linda! This was awesome, really easy and a huge hit! I made just a couple of changes (I used diced red potatoes and left skin on, because that’s what I had; I used whole milk, and I added some Parmesan to the whole milk to thicken the sauce and amp the Parmesan flavor). Honestly, I wouldn’t change a thing – added fresh cracked pepper just when serving, and my hubby was, like, “Add ’em to the menu!” #nailed it with this one, Linda!!! I love benefitting from your travels!
Hi Chrissie, thanks for your review and sharing your changes!
I’m confused………step 5 in the recipe says: In a large skillet, pour 1 ½ cups of light cream. Then, add the potatoes, ½ teaspoon salt, ½ teaspoon pepper, and baking soda to the parmesan-panko mixture.
step 10 of the recipe says: Add the cream and potato mixture into your prepared baking dish and top with the panko topping.
which is it? Mix everything in with the panko, or mix everything, then top with the panko?
Hi Paula, thanks for reaching out. It is in step 10, not step 5. The recipe instructions have been updated.
This recipe is a keeper. Made this for a family gathering and it was a hit!