POTATOES DELMONICO (CASSEROLE)
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
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
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Brittney comilla
[email protected]I can't wait to try this recipe. It looks so delicious.
Likhona Ntwini
[email protected]I've made this casserole several times and it's always a hit. It's a great way to use up leftover potatoes and it's always delicious.
Raza Khan
[email protected]This casserole is a great side dish for any meal. It's easy to make and always a crowd-pleaser.
Alaa Aboushelleh
[email protected]I'm always looking for new potato recipes and this one didn't disappoint. The potatoes were cooked perfectly and the topping was flavorful. I will definitely be making this again.
Ranks deus
[email protected]This recipe is a great way to use up leftover potatoes. I had some mashed potatoes left over from Thanksgiving and this was the perfect way to use them up.
Atolagbe Samuel
[email protected]I'm not a fan of casseroles, but this one was actually pretty good. The potatoes were creamy and the topping was crispy. I would definitely make this again.
Saqib Javed
[email protected]This casserole was a disappointment. The potatoes were bland and the topping was soggy. I won't be making this again.
Moksedul Hoque
[email protected]The potatoes were a little undercooked for my taste, but the flavor was good. I will try cooking them for a few minutes longer next time.
Markeisha Williams
[email protected]Delicious! I added some chopped ham to the casserole and it was a great addition. This is a keeper recipe.
L C
[email protected]This recipe was easy to follow and the casserole turned out great. I used a combination of russet and Yukon Gold potatoes, and they were both cooked perfectly.
Elsabe Brummer
[email protected]This casserole was a hit with my family! The potatoes were creamy and flavorful, and the topping was crispy and cheesy. I will definitely be making this again.