Lighthouse Inn Potatoes

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There’s just something about creamy, buttery potatoes with a crunchy top that makes me feel all warm inside. It’s like the living version of the dictionary definition of comfort food. I normally serve this as a delicious side with some roast chicken or perhaps a pot roast. But I have been known, on occasion, to make my copycat lighthouse inn potatoes recipe all on its own, because its really quick and easy.

I’m am going to talk you through the particulars of the recipe, teach you how to make authentic Lighthouse Inn Potatoes and then go through some tips and tricks to make sure you get the best out of this recipe. Let’s roll up our sleeves and get started!

lighhouse inn potato

How To Make Lighthouse Inn Potatoes

First thing’s first. Your choice of potatoes is important. Choose a variety that is more floury than waxy. My favorite choice would have to be Idaho potatoes. The flesh is white, soft and fairly floury. As a good test, ask yourself if you could make your potato choice into a baking potato, if the answer is yes then it should be ideal. Stay away from yellow waxy varieties.

The crispy topping of this Lighthouse Inn Potatoes recipe is augmented by the addition of breadcrumbs. We’ve chosen Panko as they are really fine and cook quickly, however if you check our tips and tricks section below we have also got some other ideas if you don’t have them.

The recipe relies heavily on parmesan cheese to give you a golden crust and strings of flavor as you cut through the potatoes. If you don’t have parmesan there’s no need to worry, you can use other variations of cheese, as long as it melts you’ll get the same effect. You can even spice the recipe up by adding a little Mexicana cheese!

This is actually a make ahead dish. So, if you have guests and you know that you are going to be busy on the night you can prepare the bulk of the dish a day or so in advance. Just be sure to hold the topping as it will go soggy if left on the potatoes in the refrigerator. If you are a real planner you can actually freeze the dish and just thaw it out when you really need it. We’ve included how to freeze your Lighthouse Inn Potatoes in the tips and tricks section below.

This recipe is a little bit of a two stage process. The potatoes are cooked twice. The first step is to prepare them ready to put in the recipe, the second is where the dish comes together. An important step is not to overcook the potatoes in the first stage or you’ll end up with a mushy mess. They don’t have to be cooked as much as you would if you were mashing them, They are going to have a second blast in the oven, so just cooked is good enough.

Lighthouse Inn Potatoes

4 from 47 votes
Recipe by Laura Ritterman Course: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Lighthouse Inn Potatoes will become a family favorite in your household. Such a fabulous mixture of ingredients to accomplish such a tasty recipe.


  • 4 oz 4 Parmesan cheese, grated

  • 4 oz 4 panko breadcrumbs

  • 2 oz 2 unsalted and melted butter

  • 3 oz 3 unsalted butter cut into small cubes

  • a pinch of Salt and a big pinch of pepper

  • 8 medium Idaho potatoes, washed, peeled and cut into

  • chunks

  • 20 fl oz 20 light cream

  • 80 fl oz 80 water

  • 1 large finger pinch of baking soda


  • Preheat your oven to 370 degrees Fahrenheit
  • In a separate bowl add half the breadcrumbs half the parmesan cheese and the melted portion of butter
  • Take a saucepan, add the water, half of the cream and the salt and pepper. Place on a medium to high heat and then add the potatoes. Then add the baking soda. The sauce mixture should just cover the potatoes, if doesn’t, add a little more water.
  • Once the potatoes begin to bubble, turn the heat down to medium and simmer for around 20 minutes. If you can push a fork into the potatoes without too much difficulty, they are ready.
  • Add the rest of the cream and the butter cubes and stir very gently.
  • Tip the potato mixture into an high sided baking dish. Take your breadcrumb mix from the bowl and apply liberally to the top of the potatoes ensuring an even covering.
  • Place the baking dish in the oven and bake for 25 minutes or until the top is golden brown
  • Remove from the oven (mind your fingers) and allow to cool before serving huge  spoonful’s alongside a main dish.


  • If you want a really golden crust, finish the top of the dish under a broiler for around 3 minutes.
  • Don’t skimp on the seasoning, especially the pepper. Cream and pepper are a match made in heaven!

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Tips & Tricks

  • If you don’t have panko breadcrumbs don’t worry! We prefer a rustic look at times. You can achieve this in one of two ways. Either pulse a couple of slices of bread in a mixer, or if you prefer chop them as fine as you can by hand on a cutting board. You’ll end up with tiny toasted pieces topped with parmesan and they taste just as good.
  • If you haven’t got bread, we still have you covered. Oatmeal crisps up really nicely in the oven. If you have been on a health kick recently, Quinoa can also work in a pinch.
  • The baking soda is an essential part of the recipe, so don’t forget it. Cream and high temperatures don’t mix. If you bake the potatoes without the sauce you will find that the cream will ‘split’. Whilst the flavors will be the same, your dish won’t be quite as eye catching. Whatever you do don’t use baking powder… it won’t work and will affect the taste of your dish.
  • If you have small dishes or ramekins, you can use the same quantities to make individual portions. Just spoon the potatoes into the dishes and top individually before baking.


A creamy, crunchy classic. This lighthouse inn potatoes recipe can be served with just about anything, or even on its own! Remember, choose the right kind of potatoes and don’t forget the baking soda, as they are the two main areas where people go wrong. We hope you enjoyed this recipe. Feel free to leave a comment below.

One Comment

  1. Having made LI Inn potato’s a few times, I learned some things: it needs a big hit of salt — 2 teaspoons!; if you can’t find light cream, heavy cream will work but don’t use 1/2 & 1/2 — the sauce will break. That said, using water in the beginning of the recipe would do the same I suspect.

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