Recette Lighthouse Inn Potatoes
Something about potatoes that are buttery and creamy with a crispy top makes me feel warm within. It resembles the living essence of the definition of comfort food found in dictionaries. This is what I typically serve as a delectable side dish with roast chicken or possibly pot roast. However, because it's so quick and simple, I've been known to occasionally prepare my copycat lighthouse inn potatoes recipe all by myself.
Prep time: 15 minutes
Cooking time: 40 minutes
- Parmesan cheese, 2 ounces (about 1 cup grated)
- Panko breadcrumbs, 1 cup
- Unsalted butter, 4 tablespoons (melted)
- Unsalted butter, six teaspoons (cut into 6 pieces)
- Pepper and salt
- 2 ½ pounds of russet potatoes (peeled and cut into 1-inch chunks)
- 3 cups of light cream
- Baking soda, 1/8 teaspoon
- To begin, position the oven rack in the center of the oven, and heat it to 375 degrees.
- 1 cup of panko bread crumbs, 2 ounces of grated parmesan cheese, 4 tablespoons of melted unsalted butter, and 1/4 teaspoon of salt should all be combined in a bowl.
- Add water, 2 1/2 cups of cream, 2 teaspoons of salt, 1 teaspoon of pepper, and 1/8 teaspoon of baking soda to a big saucepan. Over medium-high heat, add 2 1/2 pounds of Russet potatoes and bring them to a boil.
- Reduce the heat to low and toss the potatoes occasionally as they simmer. When a paring knife can be inserted easily without the potatoes disintegrating, they are cooked. This process will take 20 to 25 minutes.
- After removing the potatoes from the heat, stir in 6 tablespoons of butter and the remaining 1/2 cup of cream. Once the butter has melted into the potatoes, stir for one minute.
- Place the mixture in a 9-by-13-inch baking dish. The prepared panko-parmesan mixture is sprinkled on top of the potatoes.
- For 15 to 20 minutes, bake the dish uncovered, or until the potatoes begin to bubble around the edges. By now, the top ought to be golden brown.
- After the potatoes have had a chance to cool for 15 minutes, serve.