SIMPLY POTATOES CHEESY HASH BROWNS
Hash browns baked with cream of chicken soup, sour cream and cheese is a popular potluck casserole. You can't go wrong with this recipe! Courtesy of Simply Potatoes®.
Provided by Simply Potatoes
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl, combine all hash brown ingredients; mix well. Spread into prepared baking dish.
- In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.
- *Tip: An 11x17-inch rectangular or 8-inch square baking dish can be used.
Nutrition Facts : Calories 198.6, Fat 18, SaturatedFat 10.4, Cholesterol 44.8, Sodium 424.1, Carbohydrate 8.4, Fiber 0.2, Sugar 1.7, Protein 1.9
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
EASY DELMONICO POTATOES
My sister-in-law Linda's specialty and a family favorite. They are simple to make and absolutely delicious! Originally submitted to ThanksgivingRecipe.com.
Provided by Irene DiCaprio
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 364 calories, Carbohydrate 24.8 g, Cholesterol 71 mg, Fat 32.3 g, Fiber 1.6 g, Protein 9.7 g, SaturatedFat 18.7 g, Sodium 416.2 mg, Sugar 0.1 g
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 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(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
CLASSIC DELMONICO POTATOES
These cooked diced potatoes are baked with white sauce and topped with shredded cheddar or Swiss cheese and buttery breadcrumbs.
Provided by Diana Rattray
Categories Side Dish
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.
Nutrition Facts : Calories 779 kcal, Carbohydrate 105 g, Cholesterol 83 mg, Fiber 9 g, Protein 26 g, SaturatedFat 18 g, Sodium 1096 mg, Sugar 12 g, Fat 30 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g
FREEZE-AHEAD BREAKFAST HASH BROWNS
Don't feel like peeling potatoes to make hash browns for breakfast? No problem, make them ahead of time and freeze until you're ready to use them. A great way to always have homemade hash browns on hand.
Time 2h
Yield 4
Number Of Ingredients 3
Steps:
- Peel and dice potatoes. In a large bowl, toss with olive oil (just enough to lightly coat) and season with salt and pepper. Place on a baking sheet so the cubes are all in a single layer. Bake at 425 degrees F for 20-25 minutes. Stir occasionally so the potatoes brown on all sides. Make sure to keep them in a single layer while cooking, however. Remove the baking sheet from the oven and let cool. Place the baking sheet in the freezer (or transfer potatoes to two smaller baking sheets or piece of parchment if your baking sheet won't fit in the freezer). Flash freeze until frozen solid, about 30-45 minutes, then place in a zip-top plastic bag. Press out as much air as possible and zip closed. Can be kept frozen for 3-4 months. To reheat: heat oven to 350 degrees F. Place frozen potatoes on baking sheet in a single layer and cook for 10 minutes, stirring occasionally, or until heated through. Can also be reheated in the microwave or a skillet on the stove top.
Nutrition Facts :
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- Transfer the potato mixture to a 9X13-inch baking dish and bake until bubbling around the edges and the surface is just golden, about 20 minutes. While the potatoes are baking, melt the remaining butter in a large nonstick skillet over medium heat. Cook the shredded potatoes until they are just beginning to brown, about 3-4 minutes. Add the remaining cream, remaining broth, and 1/2 teaspoon pepper to the skillet and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Off the heat, stir in 1/2 cup cheese and 2 tablespoons green onions.
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- Preheat oven to 350º F. Lightly spray a 9x13-inch pan with cooking spray. Spread potatoes in prepared pan. Set aside.
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