Best 2 Potatoes Delmonico Casserole Recipes

Potatoes Delmonico Casserole is an indulgent dish that has proudly served as a centerpiece of family gatherings and potlucks for decades. This classic casserole features tender, sliced potatoes enveloped in a creamy sauce punctuated with hints of cheese and the tantalizing, umami-rich flavors of mushrooms and bacon. It offers a harmonious balance of textures, from the velvety sauce to the crispy, golden-brown potato topping. Whether you're a seasoned home cook or just starting to explore the world of comforting casseroles, this recipe will guide you in creating a hearty and flavorful dish that is sure to delight your taste buds and earn you compliments from friends and family.

Here are our top 2 tried and tested recipes!

DELMONICO POTATOES (CASSEROLE)

DELMONICO POTATOES (CASSEROLE) image

Categories Cheese Potato Casserole/Gratin

Number Of Ingredients 9

Ingredients

5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons onion, minced
3/8 cup butter or margarine
16 ounces (1 container) sour cream
1 1/2 cups milk
1 1/2 cups processed cheese, shredded

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)

Potatoes Delmonico (Casserole) image

An elegant side dish served in the finest New York and Boston Hotels/Restaurants in the 1920s and '30s. It's a bit of work but it's not difficult if you follow the instructions and the result is certainly worth the effort. If ever there was a recipe "from scratch," this is it - thus, it's a great recipe on which one can begin building real cooking skills. The genesis of this dish comes from "Fannie Farmer's Boston Cooking School Cook Book". Definitely not for dieters! It's my favorite side dish with poultry and/or pork.

Provided by Bone Man

Categories Potato

Time 2h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons salted butter
4 tablespoons all-purpose flour
2 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon white pepper (not freshly ground)
8 medium potatoes
1/2 cup mild cheddar cheese, shredded
1 cup Italian seasoned breadcrumbs
2 tablespoons melted butter, for breadcrumbs

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.

Nutrition Facts : Calories 251.2, Fat 9.3, SaturatedFat 5.6, Cholesterol 24.4, Sodium 367.8, Carbohydrate 35.5, Fiber 3.7, Sugar 3.9, Protein 7.1

Tips:

Use Yukon Gold or red potatoes for a creamy, smooth texture.
Peel and cube the potatoes evenly to ensure even cooking.
Parboil the potatoes until they are just tender to prevent them from becoming mushy.
Use a large skillet to cook the bacon and vegetables to prevent overcrowding.
Cook the bacon until it is crispy and the vegetables are tender.
Use a creamy soup, such as cream of mushroom or cream of celery, for a rich, flavorful sauce.
Season the casserole with salt, pepper, and garlic powder to taste.
Top the casserole with shredded cheddar cheese or a combination of cheeses, such as mozzarella and Parmesan, for a golden, bubbly crust.
Bake the casserole until it is hot and bubbly, and the cheese is melted and golden brown.
Let the casserole cool for a few minutes before serving to allow the flavors to meld.

Conclusion:

Potatoes Delmonico Casserole is a classic comfort food dish that is easy to make and always a crowd-pleaser. With its creamy, cheesy sauce, tender potatoes, and crispy bacon, this casserole is sure to be a hit at any gathering. Whether you are serving it as a main course or a side dish, this casserole is sure to impress. So next time you are looking for a delicious and easy-to-make casserole, give Potatoes Delmonico Casserole a try. You won't be disappointed!