Delmonico Hash Brown Potatoes Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

DELMONICO POTATOES(COOK'S COUNTRY)



Delmonico Potatoes(Cook's Country) image

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

3 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
2 1/2 cups heavy cream
1 1/2 cups low sodium chicken broth
2 1/2 lbs yukon gold potatoes, peeled and cut into 1/2-inch cubes
1/8 teaspoon nutmeg, fresh grated
salt and pepper
1 teaspoon lemon zest
2 teaspoons lemon juice (1 lemon)
5 cups frozen hash brown potatoes, thawed and patted dry with paper towels
3/4 cup parmesan cheese, grated
1/4 cup fresh chives, finely chopped

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

DELMONICO POTATOES



Delmonico Potatoes image

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

9 medium red potatoes, scrubbed
8 ounces sharp cheddar cheese, grated
1 teaspoon dry mustard
1 cup heavy cream
1 cup whole milk
1 dash fresh ground black pepper
1 dash salt
1 dash nutmeg

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



Delmonico Potatoes image

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

9 medium potatoes, unpeeled
1 cup milk
1 cup heavy whipping cream
1-1/2 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 pounds shredded sharp cheddar cheese

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



Emeril Lagasse's Delmonico Potatoes image

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

1 tablespoon butter
1/2 cup minced onion
salt
fresh ground white pepper
2 teaspoons chopped garlic
1 tablespoon flour
1 cup whole milk
4 lbs idaho potatoes, peeled, small diced and blanched
1/2 cup fine dry breadcrumb
olive oil
Emeril's Original Essence
1 tablespoon finely chopped fresh parsley leaves

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



Delmonico Potatoes image

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

5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
½ teaspoon ground black pepper
2 tablespoons minced onion
⅜ cup butter
1 (16 ounce) container sour cream
1 ½ cups milk
1 cup shredded processed cheese

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

People also searched

More about "delmonico hash brown potatoes food"

POTATOES DELMONICO - HAPPY HOMESCHOOL NEST
Feb 21, 2023 How to make Potatoes DelMonico. FIRST STEP: Preheat the oven to 350* Grease a 9×13 baking dish with a non-stick spray. Pour the frozen hash browns into the prepared pan
From happyhomeschoolnest.com


EASY TO MAKE DELMONICO POTATOES – THE PERFECT SIDE DISH - NO …
Feb 10, 2023 These Delmonico Potatoes are quick to prepare and always work their magic to be the best winter side dish or as a sophisticated addition to a holiday feast. To make this recipe …
From nodashofgluten.com


DELMONICO POTATOES - SKINNY & TASTY
The Delmonico potato quickly became popular for its smooth, creamy texture and rich, buttery flavor. Today, the Delmonico potato is still enjoyed by many as a side dish or an ingredient in …
From skinnyandtasty.com


DELMONICO HASH BROWN POTATOES RECIPE - CHEF'S RESOURCE RECIPES
Discover how to make a delicious Delmonico Hash Brown Potatoes Recipe . This easy-to-follow recipe will guide you through every step, from preparing the ingredients to serving the dish. …
From chefsresource.com


DELMONICO POTATOES - TABS & TIDBITS
Dec 20, 2017 Over the years different versions of Delmonico Potatoes have evolved, but this version is my favorite, and quite frankly the easiest to make! I love the thawed hash brown …
From tabsandtidbits.com


DELMONICO POTATOES - NODASHOFGLUTEN.COM
Jan 11, 2025 This Delmonico Potatoes recipe features frozen hash browns, sharp cheddar cheese, heavy cream, and warm spices for a creamy, cheesy, and comforting side dish perfect …
From nodashofgluten.com


DELMONICO POTATOES - PLAIN CHICKEN
Jul 12, 2017 Delmonico Potatoes - Frozen hash brown potatoes, milk, heavy cream, dry mustard, salt, cheddar cheese. A new family favorite!
From plainchicken.com


DELMONICO POTATOES - MAMA'S COOKING
Dig into Delmonico Potatoes and just melt into its delicious greatness! Delmonico Potatoes are a New York staple, a beloved mixture of tender hash browns in a simple, cheesy white sauce. It's a hearty, heartwarming, truly wholesome dish.
From mamascooking.com


DELMONICO POTATOES - 12 TOMATOES
Nov 3, 2021 While the original featured diced potatoes and breadcrumbs, this version is a simpler affair. (But it tastes every bit as delicious and indulgent.) I have good news for you. …
From 12tomatoes.com


CHEESY AND CREAMY DELMONICO POTATOES: THE PERFECT COMFORT …
Apr 17, 2023 The combination of creamy hash browns and melted cheddar cheese makes for a delicious and satisfying dish. The addition of dry mustard, garlic powder, and parsley gives …
From kitchmenow.com


MAKE AHEAD CLASSIC DELMONICO POTATOES RECIPE - ON SUTTON PLACE
Dec 1, 2024 Make this classic Delmonico Potatoes recipe for family dinners or special occasions. This make-ahead casserole is the perfect side dish for beef, pork, or chicken. This recipe is …
From onsuttonplace.com


DELICIOUS AND CRISPY DELMONICO HASH BROWN POTATOES RECIPE
Jan 22, 2024 This classic American dish is made with grated potatoes, onions, and seasonings, all cooked until golden brown. Whether you're serving it for breakfast, brunch, or as a tasty …
From michiganplum.org


WEEKEND RECIPE: DELMONICO POTATOES RECIPE - PBS SOCAL
Oct 16, 2015 People often come across the recipe of this famous potato dish -- served at Delmonico's Restaurant in New York City since the early 19th cenutry -- via a forwarded email …
From pbssocal.org


COPYCAT OF THE DELMONICO POTATOES - THE PANOLIAN
Feb 5, 2025 In the meantime, try this copycat version of Delmonico’s potatoes. I’m still working on replicating the best hash browns I’ve ever tasted in my life. If I ever come close to the …
From panolian.com


Related Search