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If you are looking for a new potato casserole, make Lighthouse Inn Potatoes. This copycat recipe has amazing texture and is easy to make.
Easy Lighthouse Inn Potatoes Recipe:
This Lighthouse Inn Potatoes recipe is baked golden brown in a baking dish. It is creamy, delicious and full of flavor. It is the perfect side dish for all your holiday meals.
If you have ever been to Southeastern Connecticut chances are you have had these potatoes. The potatoes are baked in a creamy sauce with a crunchy, buttery topping.
This potato recipe is made with simple ingredients. If you are looking to change up your potato side dishes, make this Lighthouse Inn Potatoes.
What are Lighthouse Inn Potatoes?
Lighthouse Inn Potatoes is a famous side dish that is served in a hotel in London Connecticut. The potatoes are boiled and cooked in a creamy sauce and then poured into a casserole dish.
It is the then topped with panko breadcrumbs and baked golden brown.
Ingredients:
Serves: 12
- Light Cream (divided)
- Russet Potatoes (peeled and cut into 1 inch chunks)
- Baking Soda
- Salt (divided)
- Black Pepper
- Freshly Grated Parmesan Cheese
- Panko Bread Crumbs
- Butter (divided)
How to Make Lighthouse Inn Potatoes:
- Step 1 – Heat Oven – Preheat the oven to 375 degrees Fahrenheit. Then spray a 9-by-13-inch baking pan with non-stick cooking spray.
- Step 2 – Melt Butter – Melt 4 tablespoons of the butter. Then mix the melted butter with the bread crumbs and Parmesan Cheese. Set aside panko mixture.
- Step 3 – Heat Cream – In a large saucepan, heat 2 ½ cups of the light cream over medium high heat. Stir in the potatoes, baking soda, salt and pepper. Make sure the 2 pounds of russet potatoes are peeled and sliced.
- Step 4 – Boil Mixture – Bring the mixture to a low boil. Make sure to stir occasionally so the potatoes don’t stick to the bottom of the pan.
- Step 5 – Cook on Low – Continue to cook on the lowest setting for 20-25 minutes until the potatoes are slightly tender. You should be able to slide a paring knife easily into the potatoes with them falling apart.
- Step 6 – Mix in Cream and Butter – Remove the pan from the heat. Then stir in the remaining cream and remaining butter that has been cut into small pieces. Stir until the butter is fully melted.
- Step 7 – Pour into Baking Dish – Pour the potato mixture into the baking pan. Then top with the bread crumb mixture.
- Step 8 – Bake Casserole – Bake for 15-20 minutes until the mixture is hot and bubbly on oven rack in middle position. The top is slightly browned when potato mixture is done cooking.
- Step 9 – Broil Casserole – Remove the pan up to the top rack in the oven. Then broil for 2-3 minutes to brown the top.
- Step 10 – Serve and Enjoy – Remove from the creamy potato mixture oven. Let the potatoes sit for 10 minutes and then the potatoes are ready to serve and enjoy.
Lighthouse Inn Potatoes Copycat Recipe Tips:
- Baking Soda – Do not skip adding baking soda 2 teaspoons as this helps the creamy sauce from breaking down.
- Cutting Potatoes – We recommend cutting the potatoes in 1-inch chunks before mixing in.
- Covering Casserole – There is no need to cover the casserole with aluminum foil. The parmesan-panko mixture will get golden brown and crispy.
Can you Freeze Lighthouse Inn Potatoes?
Yes, you can freeze this casserole. Prepare the casserole as the recipe indicates and place in a freezer safe casserole. Do not add the topping at this time.
Cover the casserole with foil and freeze for up to 2 months. Then thaw overnight in the fridge then add topping and bake.
Variation Ideas:
- Bread Crumbs – Top the potato mixture with parmesan-panko topping. You can also use different types of bread crumbs.
How to Store Leftovers:
Refrigerate the leftovers in an airtight container for up to 5 days.
Print Recipe for Lighthouse Inn Potatoes:
Lighthouse Inn Potatoes
Ingredients
- 3 cups Light Cream divided
- 2 1/2 pounds Russet Potatoes peeled and cut into 1 inch chunks
- 1/4 teaspoon Baking Soda
- 2 teaspoon Salt divided
- 1 teaspoon Black Pepper
- 1 cup Freshly Grated Parmesan Cheese
- 1 cup Panko Bread Crumbs
- 10 Tablespoons Butter divided
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a 9X13 baking pan with non-stick cooking spray.
- Melt 4 tablespoons of the butter and mix the melted butter with the bread crumbs and Parmesan Cheese. Set aside.
- In a large saucepan, heat 2 ½ cups of the heavy cream over medium high. Stir in the potatoes, baking soda, salt and pepper.
- Bring the mixture to a low boil (stirring occasionally so the potatoes don’t stick to the bottom of the pan).
- Continue to cook on the lowest setting for 20-25 minutes until the potatoes are slightly tender. You should be able to slide a paring knife easily into the potatoes with them falling apart.
- Remove the pan from the heat and stir in the remaining cream and remaining butter that has been cut into small pieces. Stir until the butter is fully melted.
- Pour the potato mixture into the baking pan and top with the bread crumb mixture.
- Bake for 15-20 minutes until the mixture is hot and bubbly and the top is slightly browned.
- Remove the pan up to the top rack in the oven and broil for 2-3 minutes to brown the top.
- Remove from the oven. Let the potatoes sit for 10 minutes and then the potatoes are ready to serve and enjoy!
