Lighthouse Inn Potatoes Recipe – BOOMER Magazine

lighthouse inn potatoes – chunks of soppy potatoes baked in a wealthy cream sauce and topped with golden breadcrumbs, originated from an iconic resort and restaurant situated in new london, a well-liked seaside metropolis in southeast connecticut . Govt chef Leon “Wally” Walden, who labored there for almost 50 years earlier than his demise in 1992, was recognized for a lot of of his dishes, however the Lighthouse Inn potatoes had been maybe his most beloved providing. /p>

One among America’s Check Kitchen check cooks grew up consuming this dish on each vacation and was decided to make a model that she, and everybody else, might make at residence. To make it, she cooked starchy russet potatoes in gentle cream and butter and added a little bit of baking soda to neutralize the tannins within the potatoes (and assist create a velvety, intact sauce). after topping the potato combination with buttered and tacky breadcrumbs, she baked the dish till the potatoes had been bubbly and the breadcrumbs had been golden brown.

This selfmade model is simply nearly as good as the unique: the potatoes are tender, the sauce is silky and wealthy, and the topping is salty, crunchy, and satisfying. and primarily based on the response of others who’ve made this recipe, now one of the vital in style, we’re certain it could do chef walden proud.

papas posada lighthouse

serves from 8 to 10

• 2 ounces Parmesan cheese, grated (1 cup)
• 1 cup panko breadcrumbs
• 4 tablespoons unsalted butter, melted, plus 6 tablespoons lower into 6 items
• salt
• pepper
• 2 1/2 kilos purple potatoes, peeled and lower into 1-inch items
• 3 cups gentle cream, divided use
• 1/8 teaspoon baking soda
1. regulate an oven rack to the center place and warmth oven to 375 levels. Mix Parmesan cheese, panko, melted butter, and 1/4 teaspoon salt in a bowl; reserve.
2. Convey potatoes, 2 1/2 cups cream, 1/8 teaspoon baking soda, 2 teaspoons salt, and 1 teaspoon pepper to a boil in a big saucepan over medium-excessive warmth. cut back warmth to low and simmer, stirring continuously, till the paring knife glides simply into the potatoes with out falling aside, 20 to 25 minutes.
3. Off warmth, whisk remaining 1/2 cup cream and remaining 6 tablespoons butter into potato combination till butter has melted, about 1 minute. switch potato combination to 13-by-9-inch baking dish. sprinkle Parmesan-panko combination on high. bake, uncovered, till bubbly round edges and high is golden brown, 15 to twenty minutes. let cool for not less than quarter-hour. serve.

recipe notes

To make forward: After the potato combination has been transferred to a baking dish, let cool fully, cowl with foil, and refrigerate as much as 24 hours. Earlier than topping, bake, coated, till heated via, about 35 minutes. Prime with topping and proceed to bake, uncovered, for an extra 15 to twenty minutes.

A observe in regards to the components: We desire the feel of sunshine cream for this recipe, however heavy cream will work simply as effectively. do not use half and half; it tends to interrupt. grate the Parmesan on a scraper-type grater. our favourite panko breadcrumbs are from ian’s.

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