Best 17 Delmonico Potatoes Recipes

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.

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.

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.

DELMONICO HASH BROWN 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.

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

Steps:

• 1. Wash (but do not peel) the potatoes, and quarter them lengthwise (so that, after cooking, they can be grated or sliced 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 or slice the potatoes into long strips.
• 2. Mix together in a bowl the other milk, cream, salt, pepper, parsley, 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 pre-buttered baking dish and arrange evenly. On top, sprinkle the remaining 1 tablespoon of cheese.
• 5. Preheat the over to 425°F.
• 6. Place the uncovered baking dish into the upper-third of the oven, and bake for 6 minutes or until lightly browned. Sprinkle the sliced green onions on top, and serve immediately, while still hot.

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.

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.

DELMONICO POTATOES

Steps:

• What To Do 1. Preheat oven to 400 degrees. 2. In a large saucepan, combine milk, cream, onions, garlic, nutmeg, thyme, salt and pepper. Bring to a simmer. Whisk in 7 tablespoons butter. 3. Remove pan from heat. 4. Use remaining 3 tablespoons butter to grease an oval ceramic gratin dish approximately 18 inches in length. 5. Cover the bottom of the buttered dish with half the potato slices. Season generously with salt and pepper. 6. Pour half the warm milk mixture over potatoes and then sprinkle with about half of cheese mixture. 7. Repeat with rest of potatoes, milk mixture and cheese. 8. Bake in the middle of oven until liquid is absorbed and potatoes are golden and very tender when the tip of a sharp knife is inserted into the center, about an hour or a bit more. Let rest 15 minutes before serving.

BLUE CHEESE POTATOES DELMONICO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender, about 8 to 10 minutes. Drain, and transfer to a casserole dish.
• Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Gradually whisk in the milk and cream so there are no lumps. Reduce heat and simmer for 20 minutes. Remove from heat and whisk in the blue cheese until smooth. Pour over the potatoes in the dish. Sprinkle breadcrumbs over the top.
• Bake for 25 minutes in the preheated oven, or until top is nicely browned.

DELMONICO POTATOES (CASSEROLE)

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.

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.

SEARED BEEF TOURNEDOS WITH HERB-ROASTED POTATOES AND SAUCE AU POIVRE (DELMONICO STEAKHOUSE)

Steps:

• Season the tournedos on both sides with the salt. Brush steaks with the mustard. Spread the pepper on a plate, coat steaks in pepper. Heat the oil in a heavy ovenproof nonstick skillet over medium-high heat. Add the meat and sear for 2 1/2 minutes on each side for medium-rare. Off the heat, sprinkle steaks with brandy. Return the pan to the heat, and flambe. (Depending upon the thickness of the meat, the cooking time of the steaks may vary.)
• Sauce au Poivre: Place the black pepper in a dry small saucepan and toast over medium-high heat until fragrant, 1 to 2 minutes. Add the oil and stir to combine. Add the shallots and green peppercorns, and cook, stirring, for 30 seconds. Remove the pan from the heat, add the brandy, return to the heat to flambe, then simmer until reduced by three-quarters. Add the mustard and stir to combine, then add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, 10 to 12 minutes. Remove from the heat and add the salt. Serve hot.
• Place 3 tournedos on each serving plate. Drizzle with the sauce and serve with the herb-roasted potatoes.
• Preheat the oven to 375 degrees F.
• Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.
• Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.
• Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
• Meanwhile, place the roasting pan over 2 burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
• Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.
• Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
• Preheat the oven to 400 degrees F.
• Combine all the ingredients in a large bowl and toss to mix well. Transfer to a roasting pan and roast until the potatoes are fork tender, 30 to 40 minutes. Serve immediately.

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:

• 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.

DELMONICO POTATOES

Steps:

• Boil potatoes in lightly salted water until almost done. Drain, peel. and dice. Place in a buttered baking dish. Combine flour and butter in a saucepan over a low heat. Mix into a roux. Slowly add cream, stirring constantly. Simmer until thickened. Season with salt and pepper. Pour over potatoes, toss to coat. Cover with cheddar cheese and sprinkle with bread crumbs. Bake at 400 degrees F. (205 degrees C.) until cheese is golden brown.

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.