This Lighthouse Inn Potatoes copycat recipe just might become your new go-to side dish!
Lighthouse Inn Potatoes are the iconic dish served by the Colonial Revival hotel in New London, Connecticut.
If you grew up living in Connecticut, there’s a good chance you witnessed the Lighthouse Inn at its best and fell in love with their famous and scrumptious potatoes.
Lighthouse Inn Potatoes have such an irresistible texture. They’re topped with a perfectly silky, creamy sauce and coated with a crunchy, buttery, and savory parmesan and panko topping.
This recipe is so delectable that it has stood the test of time, even surpassing the inn itself, which had to close in 2008.
Many say that the key to making this absolutely fantastic dish is to refrigerate the potatoes overnight before baking them.
But if your fridge doesn’t have space, or you simply don’t have the time, we’ve found a way to prepare the dish much faster without compromising its delightful flavor!
This method may be less time-consuming, but I guarantee that it will taste just as good as the original Lighthouse Inn Potatoes.
Can you freeze potato casserole?
Definitely! It actually makes a fantastic freezer meal. Place the potato mixture into an aluminum pan, but don’t add the topping just yet.
Cover it with 2 sheets of foil and freeze. It will last for up to 2-3 months in the freezer.
Once you are ready to serve, thaw the mixture in the fridge overnight.
Then add the parmesan-panko topping. Bake as instructed, adding 10-15 minutes of cooking time.
Tips & Tricks
- Want an extra creative topping? Instead of panko bread crumbs, use crushed cornflakes for an even better flavor and texture. Or, if you don’t have cornflakes on hand, how about some Ritz crackers? Those will definitely make the dish more addictive!
- The most important advice I could give is to not use waxy potatoes for this recipe. The starchier the better. Apart from Russet, Yukon gold potatoes also work well for this recipe because these spuds yield a silky smooth mash.
- Don’t skip the ⅛ teaspoon of baking soda – this ingredient neutralizes the tannins present in the potatoes, preventing the sauce from breaking.
Lighthouse Inn Potatoes Copycat Recipe
12
servings15
minutes40
302
kcalIngredients
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
2 ½ pounds russet potatoes (peeled and cut into 1-inch chunks)
3 cups light cream
1/8 teaspoon baking soda
Instructions
- Start by placing the oven rack in the middle section and preheating your oven to 375 degrees Fahrenheit.
- In a bowl, mix 1 cup of panko bread crumbs, 2 ounces of parmesan cheese (grated), 4 tablespoons of unsalted butter (melted), and ¼ teaspoon of salt.
- In a large saucepan, combine 2 ½ cups of cream, 2 teaspoons of salt, 1 teaspoon of pepper, and ⅛ teaspoon of baking soda. Add 2 ½ pounds of Russet potatoes and bring them to a boil over medium-high heat.
- Turn 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.
- Turn off the heat and add the remaining ½ cream and 6 tablespoons of butter into the potatoes. Stir for one minute or until the butter has melted into the potatoes.
- Transfer the mixture into a 9×13 baking dish. Top the potatoes with the prepared panko-parmesan mixture.
- Bake the dish uncovered for 15-20 minutes or until the potatoes bubble around the edges. The top should be golden brown at this point.
- Allow the potatoes to cool for 15 minutes, then serve.
The directions don’t address peeling or cutting the potatoes before boiling. It looks like they are sliced, but are the potatoes boiled whole?
Hi, Linda!
Yes, sorry. The instructions for the potatoes are actually in the ingredients list: “2 ½ pounds russet potatoes (peeled and cut into 1-inch chunks)”.
Hope that helps!