Delmonico Potatoes

105 mins
Serves 16
Serves

Directions

  1. 1.

    Place unpeeled potatoes in a large saucepan, cover with water, bring to a boil, reduce heat, cover, and cook for 30-40 minutes until tender. Drain and refrigerate for several hours or overnight.

  2. 2.

    Peel and coarsely shred the potatoes.

  3. 3.

    In a saucepan, heat milk, cream, salt, mustard, pepper, and nutmeg over medium heat until bubbles form. Reduce heat, add cheese, and stir until melted.

  4. 4.

    Place potatoes in a greased 13x9-inch baking dish, pour cheese sauce over potatoes, and bake at 325°F for 50-55 minutes until heated through. Sprinkle with paprika and top with chives, if desired.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

Ingredients

  • 4 pounds russet potatoes, unpeeled
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1.5 teaspoon salt
  • 1 teaspoon ground mustard
  • 0.2 teaspoon pepper
  • 0.2 teaspoon ground nutmeg
  • 1.5 pounds shredded sharp cheddar cheese
  • paprika and chopped chives

Equipment

large saucepan box grater or food processor 13x9-inch baking dish

Tips

  • Don't overcook the potatoes; you don't want them too mushy.
  • Peeling boiled potatoes is much easier than peeling raw ones.
  • Shred the potatoes using a box grater or a food processor fitted with a grater attachment.
  • For a perfectly smooth cheese sauce, add the cheese gradually, half a cup at a time, until it has melted, then add more cheese.
  • Working slowly will help to maintain the temperature of the sauce and prevent lumps from forming.
  • Use frozen hash browns for a speedy version.
  • Cut potatoes into different shapes: shredded, diced, or thinly sliced.
  • Add cooked vegetables: caramelized onions, bell peppers, mushrooms, or spinach.
  • Change the cheese: Gruyere, fontina, smoked Gouda, Parmesan, or Asiago.

How accurate is this recipe?

Extract your Next Recipe!