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!

lighthouse inn potatoes recipe

How To Make Lighthouse Inn Potatoes

  1. Selecting Potatoes: Opt for floury potatoes like Idaho or russet varieties that are ideal for baking. Avoid waxy types.
  2. Crispy Topping: Panko breadcrumbs are recommended for a fine, quickly-cooked topping. Check the tips section for other choices
  3. Cheese Choices: Parmesan cheese is a key ingredient for a golden crust and flavor. Other melting cheeses can be used as substitutes.
  4. Make Ahead: This dish can be prepared in advance, except for the topping. It can even be frozen and thawed when needed.
  5. Cooking Process: The potatoes are cooked twice – first boiled, then baked. Avoid overcooking during boiling to prevent a mushy texture.

Lighthouse Inn Potatoes

4 from 46 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, you can’t beat potatoes in a creamy sauce.


  • 4 ounces 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

  • 1/8 teaspoon 1/8 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 using tablespoons.
  • Take a large saucepan, add the water, half of the cream and the salt and pepper. Place on a medium 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 alongside a main dish.
  • The potatoes are considered fully cooked when a paring knife can smoothly penetrate them without causing any crumbling.


  • 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.

Where did Lighthouse Inn potatoes come from?

The delectable Lighthouse Inn Potatoes, featuring tender potato chunks baked in a creamy sauce and crowned with golden breadcrumbs, trace their roots back to the Lighthouse Inn. This iconic hotel and restaurant, nestled in New London, a charming coastal town in southeastern Connecticut, introduced this dish to the world on January 6, 2021.

What can I substitute for russet potatoes?

Depending on the recipe, you have several options to substitute for russet potatoes:

  1. Yukon Gold Potatoes: They have a buttery flavor and a slightly waxy texture which makes them suitable for recipes that require boiling, mashing, or roasting.
  2. Idaho Potatoes: These are a good choice for baking, as they have a similar texture to russets.
  3. Sweet Potatoes: For a different flavor profile, sweet potatoes can be used in most recipes that call for russets.
  4. Red Potatoes: These are excellent for roasting and boiling, but they have a waxier texture than russets.

Tips on Storing and Reheating

  1. Cool Down: After cooking, allow the Lighthouse Inn Potatoes to cool down completely.
  2. Refrigeration: Transfer the cooled potatoes into an airtight container or wrap the dish tightly with cling film or aluminum foil.
  3. Freezing: If you plan on storing them for a longer period, you can freeze the dish. Just ensure it’s tightly sealed to prevent freezer burn.
  4. Reheating: When ready to eat, reheat in the oven until warmed through. If frozen, thaw in the refrigerator overnight before reheating.


A creamy, crunchy classic – the perfect side dish. 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.

lighhouse inn potato

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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