Chef Leon “Wally” Walden worked at the Lighthouse Inn for 50 years. He was known for many dishes, but these potatoes in a rich cream sauce topped with golden crumbs were probably one of the most beloved “LEGENDARY” dishes and a local favorite. This recipe was adapted by an America’s Test Kitchen test cook by adding the baking soda to help keep the sauce from breaking. I added the onion powder and sliced onions. They remind me of half mashed and half scalloped – truly one of our family favorites.
LIGHTHOUSE INN (New London, Connecticut) LEGENDARY POTATOES (adapted from Chef Leon Walden)
Prep time 10 minutes
Simmer time 25 minutes
Bake time 20 minutes
Rest time 10 minutes
Total time 1 hour 5 minutes
3 cups half & half
2 1/2 pounds (3-4 potatoes) russet potatoes, peeled and cut into 1/2 inch pieces
1/2 small onion, sliced
1/8 teaspoon baking soda
2 1/4 teaspoons kosher salt
1/2 teaspoon onion powder
1 teaspoon FRESH ground black pepper
11 tablespoons butter
2 ounces FRESHLY ground Parmesan cheese
1 cup panko bread crumbs
- Whisk together the half and half, baking soda, onion powder, 2 teaspoons of FRESH ground salt and pepper.
- In a large pot or sauce pan combine 2 1/2 cups of the half & half, potatoes chunks, onion slices, baking soda, onion powder, 2 teaspoons of salt and pepper.
- Bring to a boil over medium high heat, but immediately lower to a simmer.
- Simmer for 20-25 minutes until tender. Stir often to avoid sticking and burning.
- While potatoes are simmering, preheat oven to 375°.
- Melt 1 tablespoon of butter in 9×13 baking dish. Brush butter up all 4 sides.
- In a small bowl melt 4 tablespoons butter.
- Add Parmesan cheese, Panko crumbs, pepper and remaining salt.
- When potatoes are tender mix in remaining half & half, 6 tablespoons of butter, stirring gently until butter is melted.
- Arrange potatoes in prepared baking dish.
- Sprinkle panko mixture evenly over top.
- Bake 15 to 20 minutes until potatoes are hot, bubbly and browned.
- Remove potatoes from the oven and cool 10 minutes before serving.
NOTE:
- Can easily be made in individual ramekins for more elegant presentation.
- Works well with Gluten Free bread crumbs instead of Panko crumbs.