INDIVIDUAL DELMONICO POTATOES
This is my family's version of Delmonico potatoes, which are a staple at our holiday gatherings. These potatoes are packed with cheesy goodness which will have you coming back for more!
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Grease four 10-ounce ramekins with the butter and place on a rimmed baking sheet.
- Place the potatoes in a large pot and cover with cold water. Season the water generously with salt and bring to a boil over high heat. Lower the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 10 minutes.
- Meanwhile, heat the milk and cream in a medium saucepan over medium heat until small bubbles appear around the edges, 2 to 3 minutes. Slowly add the American cheese, stirring until melted. Remove from the heat.
- Drain the potatoes well and return to the pot. Place over low heat, stirring constantly, until the excess water evaporates, about 1 minute. Mash the potatoes with a potato masher, leaving a few clumps of potato. Slowly pour in the milk and cheese mixture and 1/4 cup of the Parmesan, mix to combine. Taste and adjust seasoning.
- Divide the potatoes evenly between the prepared ramekins. Top each with 1 tablespoon of the remaining Parmesan. Bake until the top is golden brown and the edges are bubbling, about 15 minutes. Garnish with the chives and serve.
DELMONICO HASH BROWN POTATOES
My sister-in-law Linda's specialty and a family favorite. They are simple to make and absolutely delicious!
Provided by IRENED
Categories Side Dish Potato Side Dish Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place frozen potatoes in a 13 x 9 inch baking dish.
- In a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. When melted, blend in the cream. Pour mixture over frozen potatoes, and cover pan with foil.
- Bake for 1 hour. Remove foil, and bake 15 minutes more.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 24.7 g, Cholesterol 75.3 mg, Fat 32.4 g, Fiber 1.6 g, Protein 9.3 g, SaturatedFat 18.5 g, Sodium 496.3 mg, Sugar 2.2 g
POTATOES DELMONICO (CASSEROLE)
An elegant side dish served in the finest New York and Boston Hotels/Restaurants in the 1920s and '30s. It's a bit of work but it's not difficult if you follow the instructions and the result is certainly worth the effort. If ever there was a recipe "from scratch," this is it - thus, it's a great recipe on which one can begin building real cooking skills. The genesis of this dish comes from "Fannie Farmer's Boston Cooking School Cook Book". Definitely not for dieters! It's my favorite side dish with poultry and/or pork.
Provided by Bone Man
Categories Potato
Time 2h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- To make the white sauce, begin by melting butter in a double boiler.
- Blend in flour and seasonings.
- Add milk gradually, bring to a boil (stirring) and maintain a mild boil for two minutes.
- Reduce heat and simmer for 15 minutes, stirring frequently. Set aside in a warm place when finished.
- To prepare the potatoes, boil or bake the potatoes, not too soft!
- Cool boiled potatoes in cold water; drain, refrigerate until cool; peel and slice.
- To assemble and complete the dish, spray a Pyrex 8"x12" casserole dish with Pam Spray (or grease lightly with shortening).
- Pour a little white sauce in the bottom of the pan.
- Layer one half of the potatoes on top of the white sauce.
- Pour and spread just slightly less than half the remaining sauce over that layer.
- Sprinkle on half of shredded cheese.
- Add a second layer of potatoes.
- Spread the remaining white sauce and cheese, just as before.
- Sprinkle the bread crumbs, with the melted butter mixed in, over the top of the white sauce and cheese.
- Bake in a preheated 375 degree fahrenheit oven until the top becomes golden brown. (About 45 minutes - watch this closely!).
- Serve hot.
Nutrition Facts : Calories 251.2, Fat 9.3, SaturatedFat 5.6, Cholesterol 24.4, Sodium 367.8, Carbohydrate 35.5, Fiber 3.7, Sugar 3.9, Protein 7.1
DELMONICO POTATOES
These rich, cheesy potatoes are perfect for a large family gathering or a potluck supper. -Mrs. Arnold Sonnenberg, Brookville, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender. Drain and refrigerate several hours or overnight. , Peel potatoes and coarsely shred. In a saucepan, heat the milk, cream, salt, mustard, pepper and nutmeg over medium heat until bubbles form around side of pan. Reduce heat; add cheese, stirring until melted. , Place potatoes in a greased 13-in. x 9-in. baking dish. Pour cheese sauce over potatoes. Bake at 325° for 50-55 minutes or until heated through.
Nutrition Facts : Calories 282 calories, Fat 19g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 515mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
EMERIL LAGASSE'S DELMONICO POTATOES
This recipe was posted in answer to a message board request. It was taken from the Emeril Lagasse recipe web site (http://www.emerils.com/recipe/167/delmonico-potatoes). Feb 25, 2011 - An Update - Re: Micks' posting: First: Thank you for posting the recipe for "Emeril's Essence/Emeril's Creole Seasoning" :-) Second: No one is claiming this is the recipe for the potatoes served at the "Original (since 1837) Delmonico's Restaurant" in New York City. A restaurant that I have personally had the pleasure of eating in many times (I was born/raised in NYC). I have had the "Classic Delmonico Potatoes" there on many occasions. The potatoes served at the "Original Delmonico's Steakhouse" in NYC are different from the ones that are served at Emeril's restaurant ("Emeril's Delmonico Steakhouse" in New Orleans, La.) Again, I have personally eaten the "Delmonico Potatoes" at Emeril's restaurant when I was in New Orleans. The recipe that is posted is the same as the recipe he uses in HIS restaurant. I hope this clarifies any confusion. :-)
Provided by Dee514
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- In a large sauté pan, melt the butter.
- Add the onions.
- Season with salt and pepper.
- Sauté for 1 minute.
- Add the garlic.
- Stir in the flour and cook for 1 minute.
- Stir in the milk and bring the liquid to a boil.
- Remove from the heat and stir in the potatoes.
- Season with salt and pepper.
- Pour into a greased 6 cup baking dish.
- In a mixing bowl, add the bread crumbs and a drizzle of oil.
- Mix thoroughly.
- Season with Essence.
- Stir in the parsley.
- Spread the crumb mixture evenly over the potatoes.
- Place in the oven and bake until golden brown, about 10 to 12 minutes.
- Remove from the heat and serve.
DELMONICO POTATOES
This is another side-dish that my 90 year old former neighbor, Nell, used to bring to our alley party/potlucks.
Provided by Toby Jermain
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
- Heat cream and milk in a medium saucepan.
- Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
- Heat and stir until cheese is melted and mixture is creamy.
- Pour cheese mixture over potatoes.
- Do Not Stir!
- Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
- This recipe may be prepared ahead of time and refrigerated until ready to bake.
Nutrition Facts : Calories 539.8, Fat 29.1, SaturatedFat 18, Cholesterol 98.2, Sodium 351.1, Carbohydrate 54.5, Fiber 5.5, Sugar 6.4, Protein 17.6
DELMONICO POTATOES(COOK'S COUNTRY)
Red potatoes also work; do not use russets, their high starch content will make the casserole gluey. Ore-Ida Country Style shredded hash brown potatoes, available in the freezer section of most supermarkets work well.
Provided by Coppercloud
Categories Potato
Time 1h20m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice.
- 2. Transfer potato mixture to 13- by 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about 2 minutes. Add remaining cream, remaining broth, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 cup cheese and 2 tablespoons chives.
- 3. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.
- Make Ahead: The recipe can be made through step 1. cooled completely, transferred to the baking dish, and refrigerated, covered with plastic wrap, for 1 day. To serve, proceed as directed in step 2, increasing baking time to 25 to 30 minutes.
Nutrition Facts : Calories 581.1, Fat 35.8, SaturatedFat 21.8, Cholesterol 121.6, Sodium 221, Carbohydrate 56.6, Fiber 4.7, Sugar 2.1, Protein 11.7
MA'S DELMONICO POTATOES
This is my Mother's adaptation of the famous restaurant's specialty. She's been making it for 40 years, and has passed the torch to me. It is what I am always asked to bring for Christmas and Easter dinner. So savory and even better heated up the next day. I have also added chunks of ham and frozen peas for a one-dish meal.
Provided by davianng
Categories Potato
Time 1h30m
Yield 4 quarts, 24 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a greased 4 quart casserole.
- Shred cheese.
- Melt butter in saucepan.
- Mix flour, salt, dry mustard, cayenne, pepper and paprika; add to melted butter.
- Cook, stirring with whisk constantly, until bubbly.
- Add milk and continue stirring until mixture starts to become thick.
- Begin adding shredded cheese by the handful, stirring all the while.
- Continue cooking and stirring until mixture has boiled about 5 minutes (to cook flour, to prevent a "floury" taste).
- Pour cheese sauce over potatoes.
- Bake at 450 degrees Fahrenheit for 30 minutes to 1 hour, until bubbly and beginning to brown on top.
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