Lighthouse Inn Potatoes
Back at the inn, this rich holiday side was made with leftover potatoes. But for a dish this good, we didn’t want to wait.
Why This Recipe Works
Although this southeastern Connecticut dish calls for day-old cooked potatoes, we wanted to see if we could develop a version that didn’t rely on leftovers. As it turned out, we could. We cooked starchy russet potatoes in light cream and butter and added a bit of baking soda to neutralize the potatoes’ tannins (and aid in creating a velvety, unbroken sauce). After topping the potato mixture with buttery cheesy bread crumbs, we baked the dish until the potatoes were bubbling and the bread crumbs were golden brown.
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