Classic Delmonico Potatoes Food

INDIVIDUAL DELMONICO POTATOES

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.

CLASSIC DELMONICO POTATOES

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.

DELMONICO POTATOES

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.

DELMONICO POTATOES

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.

EMERIL LAGASSE'S DELMONICO POTATOES

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.

MA'S DELMONICO POTATOES

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

Steps:

• Boil potatoes in lightly salted water until almost done. Drain, peel. and dice. Place in a buttered baking dish. Combine flour and butter in a saucepan over a low heat. Mix into a roux. Slowly add cream, stirring constantly. Simmer until thickened. Season with salt and pepper. Pour over potatoes, toss to coat. Cover with cheddar cheese and sprinkle with bread crumbs. Bake at 400 degrees F. (205 degrees C.) until cheese is golden brown.

DELMONICO POTATOES

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.

DELMONICO POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Butter an 11 x 7 inch baking dish or other 8-cup baking dish.
• In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes.
• Drain, let cool, and peel.
• Cut the potatoes into small dice.
• Transfer to a large bowl and add ½ tsp kosher salt and ¼ tsp black pepper.
• Toss to coat.
• Add 1 cup of the cheese and ½ cup of the cream; mix well.
• In a small, heavy sauce, melt 1 T of the butter over med-low heat.
• Whisk in the flour, dry mustard, cloves, and cayenne and cook for 1 minute.
• Whisk in the milk and the remaining ½ cup cream.
• Increase heat to med-high and bring to a boil, whisking constantly, until slightly thickened, about 1 minute.
• Remove from the heat.
• Add ½ cup of the cheese, ¾ tsp kosher salt, and ¼ tsp black pepper and whisk until the cheese melts.
• Pour the sauce over the potatoes and stir to blend.
• Transfer to the prepared dish.
• In a heavy frying pan, melt the remaining 2 T butter over medium heat.
• Add the shallot and summer savory and sauté until the shallot softens, about 3 minutes.
• Add the bread crumbs and stir until they are crisp and golden, about 7 minutes.
• Remove from the heat and let cool.
• Stir in the remaining ½ cup cheese and ¼ tsp black pepper; set aside.
• Bake the potatoes, uncovered, until the sauce is bubbling thickly and the potatoes are heated through, about 30 minutes.
• Sprinkle the crumb topping evenly over the potatoes.
• Continue to bake until the topping is crisp and the cheese is melted, about 10 minutes.
• Remove from the oven and let stand for 5 minutes before serving.

DELMONICO POTATOES(COOK'S COUNTRY)

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.