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.
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.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
Gather the ingredients. Preheat the oven to 425 F. Generously butter a shallow baking dish. Put the potatoes in a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil. Cover the pan and reduce the heat to low. Simmer for about 12 to 15 minutes, or until just tender. Drain and set aside. Make the sauce by first melting 4 tablespoons of butter in a saucepan over low heat. Then stir the flour into the melted butter. Cook and stir for 2 to 3 minutes but do not let the roux brown. Gradually stir in the milk and continue cooking over low heat, stirring constantly, until the sauce begins to thicken. Season with salt and pepper. Combine the drained potatoes with the sauce. Transfer the potatoes and sauce to the buttered baking dish. Sprinkle shredded cheese over potatoes. Put the breadcrumbs in a bowl. Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs until they are thoroughly coated. Sprinkle the breadcrumbs over the potatoes. Bake the potatoes for about 20 minutes, or until the crumbs are nicely browned and the casserole is bubbling around the edges.
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.
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.
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.
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.
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.
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.
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.
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.
Number Of Ingredients 7 Steps:
Boil potatoes then dice. Put mushroom soup (undiluted) & Velveeta cheese in a pan over medium heat until cheese melts. Add sour cream. Pour over potatoes in casserole dish. Stir in green pepper & onion. Bake at 350 for 1 hour.
More about “delmonico potatoes recipes”
Yield 10 Number Of Ingredients 11 Steps:
What To Do 1. Preheat oven to 400 degrees. 2. In a large saucepan, combine milk, cream, onions, garlic, nutmeg, thyme, salt and pepper. Bring to a simmer. Whisk in 7 tablespoons butter. 3. Remove pan from heat. 4. Use remaining 3 tablespoons butter to grease an oval ceramic gratin dish approximately 18 inches in length. 5. Cover the bottom of the buttered dish with half the potato slices. Season generously with salt and pepper. 6. Pour half the warm milk mixture over potatoes and then sprinkle with about half of cheese mixture. 7. Repeat with rest of potatoes, milk mixture and cheese. 8. Bake in the middle of oven until liquid is absorbed and potatoes are golden and very tender when the tip of a sharp knife is inserted into the center, about an hour or a bit more. Let rest 15 minutes before serving.
