Delmonico Potatoes www.tasteofhome.com 105 mins Pick the duration units Minutes Hours Serves 16 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 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. Peel and coarsely shred the potatoes. 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. 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. 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. Peel and coarsely shred the potatoes. 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. 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. Add Direction Ingredients 4 pounds russet potatoes, unpeeled 1 cup milk 1 cup heavy whipping cream 1.5 teaspoon salt 1 teaspoon ground mustard 1/4 teaspoon pepper 1/4 teaspoon ground nutmeg 1.5 pounds shredded sharp cheddar cheese paprika and chopped chives - + - + - + - + - + - + - + - + - + Add ingredient Equipment large saucepan box grater or food processor 13x9-inch baking dish Add equipment 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. Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
