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!
Potatoes are one of the most classic side dishes. They are so versatile and there are so many ways to cook them. If you are wanting 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 was built in 1902 and opened in 1926 as a hotel and restaurant. It thrived throughout the majority of the 1900s and it was a place where celebrities frequented, which is one of the reasons it became so iconic. It has since been restored and re-opened as a restaurant. On the original restaurant menu were Lighthouse Inn Potatoes. Chunky potatoes coated in a delicious and creamy sauce topped with panko and parmesan cheese that was 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.
How to make Lighthouse Inn Potatoes
Assemble your ingredients. For exact amounts see the recipe card below.
Bring a pot of water to a boil. Once boiling gently add in potatoes and boil for 3-5 minutes.
While the potatoes are boiling, put together the topping. First melt 2 Tablespoons of butter.
Next, in a small bowl combine parmesan cheese, ½ cup panko bread crumbs, and melted butter and set aside.
Then drain the potatoes and set aside.
In a large saucepan add 1 ½ cups of the light cream, potatoes, ½ teaspoon salt, ½ teaspoon pepper, and baking soda.
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.
After cooking, remove the skillet from heat and add in the remainder of the light cream and 3 Tablespoons of butter cut into 6 pieces. Gently stir the potato mixture together until the butter has melted.
Next, using 1 Tablespoon of butter grease the bottom and sides of a 9×9 baking dish.
Add the creamy potato mixture into your prepared baking dish and top with the parmesan-panko topping.
Then bake in the oven 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!
Storage and Reheating
You can store this recipe in an airtight container in your fridge for 3-5 days. To reheat you can simply do so in your microwave until everything has warmed through. I do not recommend freezing this dish.
More delicious Potato recipes you will love:
- Potato Frittata
- German Potato Dumplings (Kartoffelkloesse)
- Papas Rellenas (Fried Stuffed Potatoes)
- Vegetarian Potato Paprikash
- Spicy Chinese Potatoes
Lighthouse Inn Potatoes Recipe
- 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
- 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 6 tablespoons 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.
- Heat oven and bake it 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!