Lighthouse Inn Potatoes
6- Tablespoons unsalted butter, cut into 6pieces (will be put in the potatoes)
2 1/2 lbs. Russet potatoes cut in 1" chunks
3 cups light cream
1/8 teaspoon baking soda
1 teaspoon each salt and pepper
Dry Mix
2oz. Parmesan cheese
1- Cup panko bread crumbs
4- Tablespoons of butter (melted) to put in dry mixture
1- put on middle rack @ 375 degrees
2-In a large sauce pan put 2 1/2 cups of the light cream, salt& pepper, 1/8 tsp baking soda, add potatoes and bring to a boil.
3- When it comes to a boil, turn down to low, let potatoes simmer, stirring often. Check potatoes after about 15-20 minutes, check with a knife. Do not let them cook till they get mushy. Needs to stay in chunks.
4- when they are ready, turn off heat, add remaining 1/2 cup and the 6 tablespoons of butter, stir until the butter is melted.
5- Pour potatoes into a 9x13 baking dish and cover with the dry mixture.
6- In a bowl mix, parmesan cheese, Panko bread crumbs and 4 tablespoons of melted butter. Put on taters.
7- Bake uncovered for 15-20 minutes, should be golden brown around edges
8- Let cool for 15 minutes if you can!!!
If you fix this I hope you enjoy it as much as we did!!!!
If you can find the video of this watch it. I think it was Cook's country