lighthouse inn potatoes

Lighthouse Inn Potatoes

light cream*, divided

½ pounds Russet potatoes,

baking soda

¼ teaspoons kosher salt, divided

black pepper

Parmesan cheese,

Panko crumbs

butter, divided

In a medium pot or large sauce pan, place 2 ½ cups of the light cream. We used a heavy bottomed enamel coated pot to help with not sticking. A non-stick pot is recommended.

Peel and cut potatoes into uniform one-inch chunks and place in the pan with the cream.

Add baking soda, 2 teaspoons of kosher salt and all of the black pepper. (Make sure you use both teaspoons of the salt.)

Note: This next step has a sticking factor. Make sure you are stirring occasionally with a hard firm rubber spatula or a wooden spoon so they don’t stick to the bottom as you bring them to a boil and simmer.

Bring to a boil over medium high heat then lower to the lowest setting on your burner and cook 20-25 minutes or until a paring knife inserted into a chunk of potato slides in but meets a little resistance. The potatoes will cook further in the oven and do not need to be completely cooked at this stage. Ours were ready in 22 minutes.

While potatoes cook, preheat oven to 375 degrees F and place a rack in the center of the oven.

Use one tablespoon of the butter and grease a 9X13 baking dish. Set aside.

In a small bowl, mix grated Parmesan cheese, Panko crumbs, 4 tablespoons of the butter that has been melted and the remaining ¼ teaspoon of kosher salt.

Remove the potatoes from the heat once ready and add in the remaining half cup of light cream and six tablespoons of the butter that has been cut into six pieces. Stir gently until the butter has melted in.

Pour the potato mixture into the prepared baking dish and top with the panko mixture.

Bake for 15-20 minutes until hot and bubbly and the top has browned. After baking for 20 minutes, we moved the dish up to our broiler and browned the top a bit more.

Remove from the oven and let sit 10 minutes before serving.

Lighthouse Inn Potatoes will become a family favorite in your household. Such a fabulous mixture of ingredients to accomplish such a tasty recipe.

oz Parmesan cheese, grated

oz panko breadcrumbs

oz unsalted and melted butter

unsalted butter

Salt pepper

Idaho potatoes, washed, peeled and cut into

fl oz light cream

80 fl oz water

Preheat your oven to 370 degrees Fahrenheit

In a separate bowl add half the breadcrumbs half the parmesan cheese and the melted portion of butter

Take a saucepan, add the water, half of the cream and the salt and pepper. Place on a medium to high heat and then add the potatoes. Then add the baking soda. The sauce mixture should just cover the potatoes, if doesn’t, add a little more water.

Once the potatoes begin to bubble, turn the heat down to medium and simmer for around 20 minutes. If you can push a fork into the potatoes without too much difficulty, they are ready.

Add the rest of the cream and the butter cubes and stir very gently.

Tip the potato mixture into an high sided baking dish. Take your breadcrumb mix from the bowl and apply liberally to the top of the potatoes ensuring an even covering.

Place the baking dish in the oven and bake for 25 minutes or until the top is golden brown

Remove from the oven (mind your fingers) and allow to cool before serving huge  spoonful’s alongside a main dish.

Grew up with this awesome potato dish…nothing toos it….simply nothing.

Thank you for this. Just saw this on Cook's Country but did not want to subscribe to get the recipe. Looks great! Can't wait to try. Thank you for giving this to us instead of making us pay. Donna

VERY GOOD.  Took it to church - All gone.

If you use half and half, you might get a mixture that separates.  Use whipping cream and dilute with some milk if necessary.

https://content.jwplatform.com/videos/ewOWB5O6.mp4

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Lighthouse Inn Potatoes

Lighthouse Inn Potatoes

Lighthouse Inn Potatoes

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