Originally made to order in restaurants, this creamy potato dish turns heavy and gluey when cooked for a crowd at home. We set out to rethink this American classic.
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 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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