Lighthouse Inn Potatoes

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!

Lighthouse Inn Potatoes on a pan.

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!

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

Ingredients for Lighthouse Inn Potatoes.
  • 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.

Potato chunks boiling in a pot of water.

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.

Parmesan-panko mixture for Lighthouse Inn Potatoes.

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 on the parmesan-panko mixture.

Potatoes and light cream cooking in a skillet.

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.

Butter added to the potatoes and cream in a skillet.

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.

Lighthouse Inn Potatoes before baking in the oven.

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!

Lighthouse Inn Potatoes after baking in the oven.

Finally, serve and enjoy!

Serving of Lighthouse Inn Potatoes on a white plate.

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

Is it necessary to peel the potatoes?

Yes, peeling the potatoes ensures a smooth texture, which is key for this dish.

Can I make Lighthouse Inn Potatoes for a large gathering?

Yes, it’s an excellent dish for gatherings as it can be easily scaled up.

Can I use unsalted butter in Lighthouse Inn Potatoes?

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.

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Lighthouse Inn Potatoes Recipe

These Lighthouse Inn Potatoes are thick, starchy and coated in creamy sauce with a crunchy topping that will easily become your new favorite side dish!
5 from 2 votes
Pin Rate
Course: Side Dish, Side Dishes
Cuisine: American, North American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 184kcal
Author: Linda
Print 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 to the parmesan-panko mixture.
  • 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!

VIDEO

NOTES

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.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 592mg | Potassium: 533mg | Fiber: 2g | Sugar: 2g | Vitamin A: 142IU | Vitamin C: 6mg | Calcium: 204mg | Iron: 1mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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