Lighthouse Inn Potatoes: A beloved dish and your new favorite holiday recipe
2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream, divided
1/8 teaspoon baking soda
1. Adjust an oven rack to the middle position and heat oven to 375 degrees. Combine Parmesan, panko, melted butter and 1/4 teaspoon salt in a bowl; set aside.
2. Bring potatoes, 2 1/2 cups cream, 1/8 teaspoon baking soda, 2 teaspoons salt and 1 teaspoon pepper to boil in a large saucepan over medium-high heat. Reduce heat to low and cook at a bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.
3. Off heat, stir the remaining 1/2 cup cream and remaining 6 tablespoons butter into the potato mixture until the butter has melted, about 1 minute. Transfer the potato mixture to a 13-by 9-inch baking dish. Sprinkle the Parmesan-panko mixture over top. Bake, uncovered, until bubbling around the edges and the surface is golden brown, 15 to 20 minutes. Let cool for at least 15 minutes. Serve.
Recipe notes
To make ahead: After the potato mixture has been transferred to a baking dish, let it cool completely, cover with aluminum foil, and refrigerate for up to 24 hours. Before applying the topping, bake, covered, until heated through, about 35 minutes. Apply the topping and continue to bake, uncovered, 15 to 20 minutes longer.
A note on ingredients: We prefer the texture of light cream for this recipe, but heavy cream will also work. Do not use half-and-half; it has a tendency to break. Grate the Parmesan on a rasp-style grater. Our favorite panko bread crumbs are from Ian’s.
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