Creamy Lighthouse Inn Potato Casserole Side Dish
This Creamy Lighthouse Inn Potato Casserole is a potato lover's dream. It's decadent with a creamy, lightly garlic infused sauce. Topped with a crunchy, buttery, and savory Parmesan and panko topping will easily become your favorite side dish for any occasion.
Servings 8
Equipment
- 1 9x13 Casserole Dish
Ingredients
- 2 ounces Parmesan Cheese grated 1 cup
- 1 cup panko bread crumbs
- 4 tablespoons unsalted butter melted plus 6 tablespoons cut into 6 pieces
- Salt and pepper
- 2 ½ pounds russet potatoes peeled and cut into 1-inch chunks NOTE: Do not substitute Yukon Gold or Red "waxy" potatoes. Sweet potatoes won't work as a substitute, either.
- 3 cups light cream I used regular whipping cream. Half and Half isn't recommend, as it tends to "break" in the sauce.
- ⅛ teaspoon baking soda do not omit
Instructions
- NOTE: 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.
- Adjust oven rack to middle position and heat oven to 375 degrees. Combine Parmesan, panko, melted butter, and 1/4 teaspoon salt in bowl; set aside.
- Bring potatoes, 2 1/2 cups cream, baking soda, 2 teaspoons salt, and 1 teaspoon pepper to boil in large saucepan over medium-high heat. Reduce heat to low and cook at bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.
- Off heat, stir remaining 1/2 cup cream and remaining 6 tablespoons butter into potato mixture until butter has melted, about 1 minute. Transfer potato mixture to 13 by 9-inch baking dish. Sprinkle Parmesan-panko mixture over top. Bake, uncovered, until bubbling around edges and surface is golden brown, 15 to 20 minutes. Let cool for at least 15 minutes. Serve.
Notes
TO MAKE AHEAD: After potato mixture has been transferred to baking dish, let cool completely, cover with aluminum foil, and refrigerate for up to 24 hours. Before applying topping, bake, covered, until heated through, about 35 minutes. Apply topping and continue to bake, uncovered, 15 to 20 minutes longer
Recipe source: Very slightly adapted from Cooks Country Magazine December / January 2017 issue.