Best Delmonico Potato Recipe

Cheesy And Creamy Delmonico Potatoes Recipe

WEBSep 9, 2020 · Add the nutmeg and salt and pepper to taste. In a buttered baking dish, place all your potatoes. Pour the milk and cream mix over …

Rating: 4.5/5(23)
1. Pre-heat the oven at 425F.
2. Bring a big pot of water to a boil.
3. Peel your potatoes cut them in one-inch cube.
4. Cook them in the water for 7 minutes, they won't be fully cooked. It is normal. Drain them.

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Delmonico Potatoes 12 Tomatoes

WEBSep 8, 2021 · Preparation. Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Spread potatoes out evenly in pan and set aside. In a large saucepan, …

Rating: 4.5/5(118)

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Delmonico Potatoes The Midnight Baker Mid …

WEBApr 3, 2019 · Instructions. Preheat oven to 375 degrees F. Butter a 2 quart baking dish or gratin pan. Cook potatoes until almost done (there …

1. Preheat oven to 375 degrees F. Butter a 2 quart baking dish or gratin pan.
2. Cook potatoes until almost done (there should be a slight firmness in the center). Drain and set aside.
3. Melt butter in a large, deep skillet over medium heat. Add the bell peppers, onion and garlic. Cook for about 5 minutes or until onion is translucent.
4. Add the flour and stir so there are no lumps. Cook for about 1 minute. Gradually add the half and half, whisking so there are no lumps. Stir in the cream, 2 tbs of the Parmesan cheese and about 3/4’s of the diced American cheese. Stir until cheese is melted. Add the salt, pepper and nutmeg. Reduce heat to low and simmer for 5 minutes.

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Delmonico Potato Bake Recipe Mel's Kitchen Cafe

WEBFeb 16, 2010 · Instructions. Adjust the oven rack to the upper-middle position and heat the oven to 450 degrees. Melt 1 tablespoon butter in a …

Rating: 4.7/5(9)
1. Adjust the oven rack to the upper-middle position and heat the oven to 450 degrees. Melt 1 tablespoon butter in a large saucepan over medium heat. Cook the onion until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are translucent at the edges and the mixture is slightly thickened, about 10 minutes (the potatoes should not be cooked all the way through). Off the heat, stir in the lemon zest and juice.
2. 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.
3. Remove the baking dish from the oven and top with the shredded potato mixture. Sprinkle with the remaining cheese and continue to bake until the top is golden brown, about 20 minutes. Let the potatoes cool for 15 minutes. Sprinkle with remaining green onions and serve.

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