{"id":17142,"date":"2019-02-27T16:47:52","date_gmt":"2019-02-27T23:47:52","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=17142"},"modified":"2019-05-17T16:06:21","modified_gmt":"2019-05-17T23:06:21","slug":"lighthouse","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/lighthouse\/","title":{"rendered":"Lighthouse Potatoes"},"content":{"rendered":"<p>From TheDay.com<\/p>\n<h3>Lighthouse Inn Potatoes<\/h3>\n<p><em>Once you taste these seductive spuds, you&#8217;ll have a new favorite for family gatherings, holiday potlucks and yes, even weeknight meals.<\/em><\/p>\n<p>Serves 8-10<\/p>\n<ul>\n<li>2 ounces Parmesan cheese, grated\u00a0(about 1 cup)<\/li>\n<li>1 cup panko bread crumbs<\/li>\n<li>4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces<\/li>\n<li>Salt and pepper<\/li>\n<li>2\u00bd pounds russet potatoes, peeled and cut into 1-inch chunks<\/li>\n<li>3 cups light cream, divided\u00a0(may substitute heavy cream but not half-and-half, which tends to break)<\/li>\n<li>1\/8 teaspoon baking soda (for stability and silkiness)<\/li>\n<\/ul>\n<ol>\n<li>Adjust\u00a0an oven rack to the middle position and preheat the oven to 375 degrees. In a small bowl, combine Parmesan, panko, 4 tablespoons melted butter and \u00bc teaspoon salt. Set aside.<\/li>\n<li>In a large saucepan, combine the\u00a0potato chunks, 2\u00bd cups\u00a0light cream, 1\/8 teaspoon baking soda, 2 teaspoons salt\u00a0and\u00a01 teaspoon pepper.<\/li>\n<li>(You&#8217;ll think that this is too much salt. You&#8217;ll be tempted to use less. Don&#8217;t do it. Follow the recipe. The sauce will be salty, but in the end the potatoes will be perfection.)<\/li>\n<li>Bring this mixture to a boil over medium-high heat. The potatoes will want to stick, so stir them frequently. Reduce the heat to low and cook at a bare simmer, still stirring often, until a paring knife slides easily into\u00a0several\u00a0potato chunks without the potatoes crumbling apart, 20 to 25 minutes.<\/li>\n<li>You don&#8217;t want the potatoes mushy. As soon as the\u00a0biggest chunks\u00a0yield easily to the knife, get them off the heat and stir in the remaining \u00bd cup of cream and the remaining 6 tablespoons of unsalted butter. Keep stirring until the butter has melted, about 1 minute.<\/li>\n<li>Pour the creamy potato mixture into\u00a0a 9-by-13-inch\u00a0baking dish. (You&#8217;ll want to butter the dish, but you don&#8217;t have to.)<\/li>\n<li>If you&#8217;re making the potatoes ahead, proceed\u00a0below. If you are cooking them immediately, sprinkle the Parmesan-panko mixture evenly over the top. Bake, uncovered, until the potatoes are bubbling and the crumb topping is nicely browned, around 15-20 minutes. Let the potatoes cool for at least 15 minutes before serving.<\/li>\n<\/ol>\n<p><strong>To make ahead and bake later<\/strong>: After the potato mixture has been transferred to the baking dish, let it cool completely, then cover the\u00a0dish with aluminum foil and refrigerate for up to 24 hours. When you&#8217;re ready, before applying the Parmesan-panko topping, bake the potatoes at 375 degrees, covered, until they&#8217;re heated through, about 35 minutes. Remove the dish from the oven and apply the topping evenly. Bake again, now uncovered, for another 15-20 minutes until the top is nicely browned.<\/p>\n<p><strong>Original recipe from Ashley Moore and Cook&#8217;s Country magazine, December\/January 2017.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From TheDay.com Lighthouse Inn Potatoes Once you taste these seductive spuds, you&#8217;ll have a new favorite for family gatherings, holiday potlucks and yes, even weeknight meals. Serves 8-10 2 ounces Parmesan cheese, grated\u00a0(about 1 cup) 1 cup panko bread crumbs 4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces Salt and pepper &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/lighthouse\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Lighthouse Potatoes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145],"tags":[],"class_list":["post-17142","post","type-post","status-publish","format-standard","hentry","category-bread-starch"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=17142"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17142\/revisions"}],"predecessor-version":[{"id":18369,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17142\/revisions\/18369"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=17142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=17142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=17142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}