Lighthouse Inn Potatoes
Lighthouse Inn Potatoes
Ingredients
- 2 pounds waxy potatoes, peeled and cubed into 1-inch pieces
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 leaves fresh sage
- 3 cups heavy whipping cream, or as needed to cover potatoes
- 1/4 teaspoon baking soda
- 1 leek, sliced, white and light green parts only
- 3 garlic cloves, smashed
- 1 tablespoon kosher salt, or to taste
- 1/2 cup panko breadcrumbs
- 1/2 cup Pecorino cheese, grated
- 2 tablespoons unsalted butter, finely shaved or thinly sliced
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Add the peeled and 1-inch cubed waxy potatoes to a large pot.
⏱️ 5 min•🌡️ 400
- 2
Add the fresh rosemary sprigs, thyme sprigs, and sage leaves to the pot with the potatoes.
⏱️ 1 min
- 3
Pour heavy whipping cream over the potatoes and herbs until they are just covered. You may need slightly more or less than 3 cups depending on the size of your pot.
⏱️ 1 min
- 4
Add the baking soda, sliced leek, and smashed garlic cloves to the pot.
⏱️ 2 min
- 5
Season generously with kosher salt. Don't be shy, as the potatoes will absorb a lot of the seasoning.
⏱️ 1 min
- 6
Cut a piece of parchment paper to fit snugly over the surface of the ingredients (this is called a cartouche). Place the parchment paper directly on top of the potatoes, then cover the pot with a lid.
⏱️ 2 min
- 7
Bring the mixture to a gentle boil over medium-low heat, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender but not falling apart.
⏱️ 20 min
- 8
Carefully remove the pot from the heat. Using tongs, remove and discard all the fresh herb stems from the pot.
⏱️ 2 min
- 9
Using a slotted spoon, transfer the cooked potatoes, leeks, and cream mixture into a 9x13 inch baking dish, leaving excess cream behind in the pot. Smooth out the mixture evenly in the baking dish. If the mixture seems too dry, add a tablespoon or two of the reserved cream from the pot.
⏱️ 3 min
- 10
In a small bowl, mix together the panko breadcrumbs and grated Pecorino cheese.
⏱️ 1 min
- 11
Evenly spread the breadcrumb and Pecorino mixture over the potatoes in the baking dish. Place fine shavings or thin slices of unsalted butter on top of the breadcrumb layer to help it brown and crisp.
⏱️ 2 min
- 12
Bake in the preheated 400°F oven for 20-25 minutes, or until the top is bubbly, golden brown, and crispy.
⏱️ 25 min•🌡️ 400
- 13
Once out of the oven, sprinkle the top with fresh chopped chives. Let the dish sit for about 1 minute before serving to allow the cream to soak back in and the dish to set slightly.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lighthouse Inn Potatoes
- 2 pounds waxy potatoes, peeled and cubed into 1-inch pieces
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 leaves fresh sage
- 3 cups heavy whipping cream, or as needed to cover potatoes
- 1/4 teaspoon baking soda
- 1 leek, sliced, white and light green parts only
- 3 garlic cloves, smashed
- 1 tablespoon kosher salt, or to taste
- 1/2 cup panko breadcrumbs
- 1/2 cup Pecorino cheese, grated
- 2 tablespoons unsalted butter, finely shaved or thinly sliced
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Add the peeled and 1-inch cubed waxy potatoes to a large pot.
⏱️ 5 min•🌡️ 400 - 2
Add the fresh rosemary sprigs, thyme sprigs, and sage leaves to the pot with the potatoes.
⏱️ 1 min - 3
Pour heavy whipping cream over the potatoes and herbs until they are just covered. You may need slightly more or less than 3 cups depending on the size of your pot.
⏱️ 1 min - 4
Add the baking soda, sliced leek, and smashed garlic cloves to the pot.
⏱️ 2 min - 5
Season generously with kosher salt. Don't be shy, as the potatoes will absorb a lot of the seasoning.
⏱️ 1 min - 6
Cut a piece of parchment paper to fit snugly over the surface of the ingredients (this is called a cartouche). Place the parchment paper directly on top of the potatoes, then cover the pot with a lid.
⏱️ 2 min - 7
Bring the mixture to a gentle boil over medium-low heat, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender but not falling apart.
⏱️ 20 min - 8
Carefully remove the pot from the heat. Using tongs, remove and discard all the fresh herb stems from the pot.
⏱️ 2 min - 9
Using a slotted spoon, transfer the cooked potatoes, leeks, and cream mixture into a 9x13 inch baking dish, leaving excess cream behind in the pot. Smooth out the mixture evenly in the baking dish. If the mixture seems too dry, add a tablespoon or two of the reserved cream from the pot.
⏱️ 3 min - 10
In a small bowl, mix together the panko breadcrumbs and grated Pecorino cheese.
⏱️ 1 min - 11
Evenly spread the breadcrumb and Pecorino mixture over the potatoes in the baking dish. Place fine shavings or thin slices of unsalted butter on top of the breadcrumb layer to help it brown and crisp.
⏱️ 2 min - 12
Bake in the preheated 400°F oven for 20-25 minutes, or until the top is bubbly, golden brown, and crispy.
⏱️ 25 min•🌡️ 400 - 13
Once out of the oven, sprinkle the top with fresh chopped chives. Let the dish sit for about 1 minute before serving to allow the cream to soak back in and the dish to set slightly.
⏱️ 1 min