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.
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