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 POTATOES - THE TRUE AND ORIGINAL RECIPE
Provided by The Generalissimo
Number Of Ingredients 13
Steps:
- The original recipe:
- The recipe for Delmonico Potatoes is set forth in Filippini's book, The International Cook Book, as recipe number 718 at page 204. The exact recipe follows, updated with modern measurements and instructions:
- [Recipe Number] 718. Delmonico Potatoes
- Wash (but do not skin) the potatoes, and quarter them lengthwise (so that, after cooking, they can be grated into the longest shreds possible). Bring 8 cups of water to a boil and then add the potatoes.
- Let boil for 10 minutes so that the potatoes are not cooked through. Immediately submerse the hot potatoes into cold water, and let them cool for at least 30 minutes. Grate the potatoes into long strips.
- Mix together in a bowl the milk, cream, salt, pepper and nutmeg.
- Preheat a large frying pan over medium heat and then add the potatoes and liquid mixture. Fold them together well but gently, without mashing the potatoes, and cook for 10 minutes, mixing lightly occasionally so that they do not burn. Remove from the stove and fold in 1 tablespoon of the cheese.
- Transfer the potatoes into a pre-buttered baking dish and arrange evenly. On top, sprinkle the remaining 1 tablespoon of cheese.
- Preheat the over to 425F. Place the uncovered baking dish into the upper-third of the oven, and bake for 6 minutes or until lightly browned. TFD change - garnish with minced chives.
- Serve immediately.
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
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.
DELMONICO POTATOES
Delicious version of potato side dish. Found this old newspaper clipping in my mother's recipe file. Have been making this ever since. Key is not substituting boiled potatoes.
Provided by closet chef in ma
Categories Potato
Time 55m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 7
Steps:
- Bake potatoes in a preheated oven at 450 for 1/2 hour or until done. Peel thinly and dice. (I just make cuts and scoop out in squares) Place in an ovenware dish with cream and butter. Add seasonings. Cook on top of stove for 5 to 10 minutes until it thickens. Sprinkle with cheese and place under the broiler for 3-4 minutes. Serve.
Nutrition Facts : Calories 401.1, Fat 27.4, SaturatedFat 17.2, Cholesterol 87, Sodium 498.6, Carbohydrate 30.4, Fiber 2.5, Sugar 1.4, Protein 9.9
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.
DELMONICO POTATOES
This is a cheesy-sour cream sauce and grated potato casserole.
Provided by MARBALET
Categories Side Dish Potato Side Dish Recipes
Time 13h45m
Yield 7
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk.
- Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time.
- Bake the casserole for one hour.
Nutrition Facts : Calories 531.4 calories, Carbohydrate 53.4 g, Cholesterol 76 mg, Fat 29.9 g, Fiber 5.9 g, Protein 13.9 g, SaturatedFat 18.9 g, Sodium 1092.6 mg, Sugar 6.5 g
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
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