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DELMONICO POTATO CASSEROLE (from Cook's Country)
3 tablespoons unsalted butter
1 onion, finely chopped
2 garlic cloves, minded
2-½ cups heavy cream, divided
1-½ cups chicken broth, divided
2-½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
1/8 teaspoon nutmeg
Salt and pepper
1 teaspoon lemon zest
2 teaspoons lemon juice
5 cups frozen hash brown potatoes, thawed and patted dry with paper towels
¾ cups Parmesan cheese, grated
¼ cups fresh chives, finely chopped
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt one tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about three minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in two cups of cream, one cup of broth, the potatoes, nutmeg, two teaspoons salt, and one teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about ten minutes. Off heat, stir in lemon zest and juice.
Transfer to a 13 x 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes.
Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about two minutes. Add remaining cream, remaining brother, and ½ teaspoon pepper to the skillet, stirring occasionally, until liquid has evaporated, about 3 minutes.
Off heat, stir in ½ cup cheese and two tablespoons chives. Remove the baking dish from oven and top with the shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.
Note: This recipe can be made ahead through step 1. Cool completely, transfer to the baking dish, cover with plastic wrap and store in refrigerator for one day. Proceed as directed in step 2, increasing baking time to 25 - 30 minutes.
3 tablespoons unsalted butter
1 onion, finely chopped
2 garlic cloves, minded
2-½ cups heavy cream, divided
1-½ cups chicken broth, divided
2-½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
1/8 teaspoon nutmeg
Salt and pepper
1 teaspoon lemon zest
2 teaspoons lemon juice
5 cups frozen hash brown potatoes, thawed and patted dry with paper towels
¾ cups Parmesan cheese, grated
¼ cups fresh chives, finely chopped
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt one tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about three minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in two cups of cream, one cup of broth, the potatoes, nutmeg, two teaspoons salt, and one teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about ten minutes. Off heat, stir in lemon zest and juice.
Transfer to a 13 x 9-inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes.
Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about two minutes. Add remaining cream, remaining brother, and ½ teaspoon pepper to the skillet, stirring occasionally, until liquid has evaporated, about 3 minutes.
Off heat, stir in ½ cup cheese and two tablespoons chives. Remove the baking dish from oven and top with the shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve.
Note: This recipe can be made ahead through step 1. Cool completely, transfer to the baking dish, cover with plastic wrap and store in refrigerator for one day. Proceed as directed in step 2, increasing baking time to 25 - 30 minutes.