Delmonico Potatoes Food

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 - THE TRUE AND ORIGINAL RECIPE

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.

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.

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.

DELMONICO POTATOES

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.

DELMONICO POTATOES

Steps:

• 1. 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.
• 2. Mix together in a bowl the other milk, cream, salt, pepper and nutmeg.
• 3. 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.
• 4. Transfer the potatoes into a buttered baking dish and arrange evenly. On top, sprinkle the remaining 1 tablespoon of cheese.
• 5. 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. Serve immediately.

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.

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.

POTATO DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
• Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

EASY DELMONICO POTATOES

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.

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.

POTATOES DELMONICO (CASSEROLE)

Steps:

• To make the white sauce, begin by melting butter in a double boiler.
• Blend in flour and seasonings.
• Add milk gradually, bring to a boil (stirring) and maintain a mild boil for two minutes.
• Reduce heat and simmer for 15 minutes, stirring frequently. Set aside in a warm place when finished.
• To prepare the potatoes, boil or bake the potatoes, not too soft!
• Cool boiled potatoes in cold water; drain, refrigerate until cool; peel and slice.
• To assemble and complete the dish, spray a Pyrex 8"x12" casserole dish with Pam Spray (or grease lightly with shortening).
• Pour a little white sauce in the bottom of the pan.
• Layer one half of the potatoes on top of the white sauce.
• Pour and spread just slightly less than half the remaining sauce over that layer.
• Sprinkle on half of shredded cheese.
• Add a second layer of potatoes.
• Spread the remaining white sauce and cheese, just as before.
• Sprinkle the bread crumbs, with the melted butter mixed in, over the top of the white sauce and cheese.
• Bake in a preheated 375 degree fahrenheit oven until the top becomes golden brown. (About 45 minutes - watch this closely!).
• Serve hot.

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:

• 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.