Delmonico Potatoes

From Cook's Country | December/January 2009

Why this recipe works:

After trying boiled, finely shredded potatoes in our Delmonico Potatoes recipe, we opted for more manageable cubes, which held their texture better in the casserole. To assemble our Delmonico Potatoes we sautéed onions and garlic, added cream and chicken broth, and cooked the cubed potatoes… read more

After trying boiled, finely shredded potatoes in our Delmonico Potatoes recipe, we opted for more manageable cubes, which held their texture better in the casserole. To assemble our Delmonico Potatoes we sautéed onions and garlic, added cream and chicken broth, and cooked the cubed potatoes until nearly tender right in this mixture. We cut the cream with a bit of chicken broth to lighten the dish and add savory flavor. After cooking the potatoes, we stirred in lemon juice and zest for welcome brightness. To create the crusty topping, we turned to an unexpected ingredient: frozen shredded hash browns. We sautéed the thawed hash browns in butter, cream, and chicken broth to enhance their flavor.

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Serves 8 to 10

We prefer the buttery flavor of Yukon Gold potatoes here, but all-purpose and red potatoes also work; do not use russets—their high starch content will make the casserole gluey. We had good results with Ore-Ida Country Style shredded hash brown potatoes, available in the freezer section of most supermarkets.

Ingredients

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