Lighthouse Inn Potatoes
These Lighthouse Inn Potatoes were created at the famed inn. Today, many folks still remember how delicious and fluffy this potato casserole is. Impossibly creamy, these potatoes also have a savory crunch on top- the best of both worlds.
Lighthouse Inn Potatoes
Ingredients
- 3 cups light cream, divided
- 2 1/2 lbs Russet potatoes (about 3 potatoes), peeled and cubed
- 1/8 teaspoon baking soda
- 2 1/4 teaspoons salt, divided
- 1 teaspoon black pepper
- 10 tablespoons butter, divided
- 1 cup grated Parmesan cheese
- 1 cup Italian breadcrumbs
Preparation
- Add 2 ½ cups light cream to saucepan. Add potatoes, baking soda, 2 teaspoons salt, and the black pepper. Heat to boil over medium-high heat, stirring occasionally. Once bubbling reduce heat to medium-low and cook for 20 minutes, continuing to stir occasionally. Potatoes should be almost fork tender by this point.
- Preheat oven to 375˚F. Stir remaining cream, pepper, and 6 tablespoons (cubed) butter into potatoes. Stir until butter is melted. Pour potatoes and sauce into a greased 9”x13” baking pan.
- In small bowl combine remaining salt, cheese, breadcrumbs, 4 tablespoons melted butter. Spread this on top of potatoes. Bake for 15-20 minutes on center rack. Allow to cool for 10 minutes before serving.