✔ Updated · creamy, crunchy-topped + make-ahead steps
Lighthouse Inn potatoes are my favorite New England side dish of tender potato chunks simmered in cream, then baked under a crisp, buttery Parmesan and panko crust.
At a glance
The one tip that matters: Stop simmering when a knife slides in with just a little resistance. The potatoes keep cooking in the oven, and overcooked chunks turn to mash.
This copycat-style recipe uses russet potatoes, a little baking soda to help keep the cream smooth, and two simple stages: simmer on the stove, then bake until golden. It serves 8, can be made ahead for the holidays, and goes with everything from roast chicken to prime rib.
Why You'll Love Lighthouse Inn Potatoes
- Creamy and crunchy: soft potatoes in a silky sauce under a crisp, cheesy crust.
- Simpler than scalloped potatoes, with no slicing and no making a separate sauce.
- Make-ahead friendly, so it's an easy side for holidays and Sunday dinners.
Where Do Lighthouse Inn Potatoes Come From?
The dish takes its name from the Lighthouse Inn, a historic waterfront inn in New London, Connecticut, where creamy, crumb-topped potatoes became a signature side. Versions of the recipe have since been published widely, including in Cook's Country, and it's now a holiday favorite across New England. This recipe is a home-kitchen take on that style, not the inn's own recipe.
The Best Potatoes for Lighthouse Inn Potatoes
| Potato | Result | Notes |
|---|---|---|
| Russet / Idaho | Thickest, creamiest sauce | Best choice; stir gently as they soften |
| Yukon Gold | Buttery, holds its shape | Sauce is a little thinner |
| Red potatoes | Firm, waxy chunks | Not ideal; they release little starch |
| Sweet potatoes | Sweet, soft and different | Not traditional; check for doneness sooner |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use russet potatoes. Their starch thickens the cream into a sauce while they cook, and they’re what I use. Yukon Golds also work and hold their shape a little better, but the sauce is thinner.
- Cut even chunks. Pieces about 1 1/2 inches cook at the same rate, so none turn to mush while others stay hard.
- Don't skip the baking soda. Just 1/8 teaspoon helps keep the cream from curdling during the long simmer. Don't swap in baking powder.
- Stir gently. Use a wooden spoon or spatula and fold rather than stir hard, or the potatoes will break up.
- No panko? Pulse a couple of slices of day-old bread into coarse crumbs. Crushed buttery crackers work too.
Lighthouse Inn Potatoes
8
servings15
minutes50
minutes440
kcal1
hour5
minutesCopycat-style Lighthouse Inn potatoes: russet potato chunks simmered in cream and water with a pinch of baking soda until tender and saucy, finished with butter, then baked under a crisp, golden Parmesan and panko topping.
Ingredients
- For the Potatoes
3 pounds russet potatoes, peeled and cut into 1 1/2-inch chunks (about 6 medium)
2 cups heavy cream (or light cream)
1 1/2 cups water, plus more if needed to just cover
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/8 teaspoon baking soda
3 tablespoons cold unsalted butter, cubed
- For the Topping
3/4 cup panko breadcrumbs
1/2 cup Parmesan cheese, finely grated
2 tablespoons unsalted butter, melted
Directions
- Simmer the Potatoes
- Heat the oven to 400°F and butter a 2 1/2- to 3-quart baking dish (about 9 x 13 inches or slightly deeper).
- Put the potato chunks in a large pot or Dutch oven with the cream, water, salt, pepper and baking soda. The liquid should just cover the potatoes; add a splash more water if it doesn’t.
- Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer, partly covered and stirring gently now and then, for 15 to 20 minutes, until a paring knife slides into the potatoes with little resistance. The starch thickens the liquid into a light sauce.
- Take the pot off the heat and gently stir in the cubed butter until melted. Taste and add more salt if needed.
- Top and Bake
- Pour the potatoes and all of the sauce into the baking dish and spread them evenly.
- Toss the panko, Parmesan and melted butter together in a bowl and sprinkle evenly over the potatoes.
- Bake for 20 to 25 minutes, until the topping is deep golden and the sauce bubbles around the edges. Let rest for 10 minutes before serving so the sauce thickens.
Notes
- 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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What to Serve With Lighthouse Inn Potatoes
These rich potatoes go best with simple roasted or grilled mains, and in my kitchen that usually means roast chicken: roast chicken, pot roast, prime rib, baked ham, pork chops or seared salmon. Add a green vegetable such as roasted green beans, steamed broccoli or a crisp salad to balance the cream.
Frequently Asked Questions
What are Lighthouse Inn potatoes?
Lighthouse Inn potatoes are chunks of potato simmered in cream until tender, then baked in a dish under a crisp topping of breadcrumbs, Parmesan and butter. The dish is named after the Lighthouse Inn in New London, Connecticut, where it became well known.
Why is there baking soda in Lighthouse Inn potatoes?
A small pinch of baking soda makes the cooking liquid slightly less acidic, which helps keep the cream from curdling or separating while the potatoes simmer. Use only 1/8 teaspoon; more can give the dish a soapy taste.
Can I make Lighthouse Inn potatoes ahead?
Yes. Simmer the potatoes, stir in the butter and spread them in the baking dish, then cool, cover and refrigerate for up to 1 day. Add the topping just before baking and allow 10 to 15 extra minutes, until hot and bubbling in the center.
What is the difference between Lighthouse Inn potatoes and scalloped potatoes?
Scalloped potatoes are thin slices layered with a cream sauce and baked for a long time. Lighthouse Inn potatoes use chunks simmered in cream on the stove first, so they need only a short bake to crisp the crumb topping.
How do I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Reheat covered in a 350°F oven for 20 to 25 minutes, uncovering for the last 5 minutes to re-crisp the top, or microwave single portions until steaming hot.
🦃 Planning the big dinner? Here are all our copycat Thanksgiving side dishes, casseroles and pies in one place.
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.
Please get your facts right, Lighthouse Inn Potatoes is a decades old recipe from before the 1940s created by one of the chefs at the Inn to use potato scraps not as you claim from the 1990s. The recipe you posted is from a cooking show and is missing 2 ingredients and plain old Connecticut Valley all-purpose potatoes were used
Thank you for the history lesson! We’ve updated the page: it no longer dates the dish to the 1990s, it explains that it’s named after the Lighthouse Inn in New London, Connecticut, and it makes clear our recipe is a home-kitchen take on the style, not the inn’s own recipe.