Lighthouse Inn Potatoes
If you are looking for a new potato casserole, make Lighthouse Inn Potatoes. This copycat recipe has amazing texture and is easy to make.
Servings: 12
Cost: $9.43, $0.79 per Serving
Ingredients
- 3 cups Light Cream divided
- 2 ½ pounds Russet Potatoes peeled and cut into 1 inch chunks
- ¼ 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°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- Melt 4 tablespoons butter. In a small bowl, combine the melted butter, Parmesan cheese, and panko breadcrumbs. Set aside.
- In a large saucepan, heat 2½ cups of the light cream over medium-high heat. Stir in the potatoes, baking soda, 1 teaspoon salt, and black pepper.
- Bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Reduce the heat to low and simmer for 20–25 minutes, or until the potatoes are just fork-tender but still hold their shape.
- Remove the saucepan from the heat. Stir in the remaining ½ cup light cream, the remaining 6 tablespoons butter, and the remaining 1 teaspoon salt until the butter is completely melted.
- Pour the potato mixture into the prepared baking dish and sprinkle the breadcrumb mixture evenly over the top.
- Bake for 15–20 minutes, or until hot and bubbly. Move the dish to the top oven rack and broil for 2–3 minutes, watching closely, until the topping is golden brown.
- Let the potatoes rest for 10 minutes before serving. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 315kcal | Carbohydrates: 22g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 672mg | Potassium: 417mg | Fiber: 1g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 1mg
