At any rate, during this past lull in posting, I tried all kinds of great recipes that I will be sharing here, as well as some new restaurant and local product reviews and other fun tasty tidbits. Not only that but the holiday season is upon us and that means many more dishes will be churning out of my kitchen!
Now that I've tied up loose ends, I have a delicious recipe to share with you all! Last night, my boyfriend and I made these wonderful Delmonico potatoes to enjoy alongside a honey-brown sugar glazed ham.
The potatoes get their name from the New York restaurant Delmonico's, which was the first full-service restaurant in the United States. (According to my research, anyway!) Variations abound on the Internet but the recipe we made comes from Cook's Country. And, quite honestly, these were SO good that I don't plan on looking any further.
Truthfully, the potatoes are very similar to scalloped potatoes. However, I think I prefer the Delmonico's because a great texture is created by using two different cuts of potato - both cubed and shredded. Plenty of heavy cream (aided with a bit of chicken broth) provides an amazing consistency. A helping of cheese only adds to this decadent dish - we used Romano to no ill effects, since we prefer it over Parmesan.
While these potatoes do take some time to make and they certainly aren't the healthiest of choices, I urge you to give them a try. You won't regret it, even if your scale does! ;)
recipe from Cook's Country
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
- 3 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 2 1/2 cups heavy cream
- 1 1/2 cups low-sodium chicken broth
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (see note)
- 1/8 teaspoon fresh grated nutmeg
- Salt and pepper
- 1 teaspoon grated zest and 2 teaspoons juice from 1 lemon
- 5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels (see note) (Important! Make sure they are very dry or they won't brown up)
- 3/4 cup Parmesan cheese, grated (We used Romano.)
- 1/4 cup finely chopped fresh chives
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice.
2. Transfer potato mixture to 13- by 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 2 minutes. Add remaining cream, remaining broth, and ½ teaspoon pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in ½ cup cheese and 2 tablespoons chives.
3. Remove baking dish from oven and top with 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.
Make Ahead: The recipe can be made through step 1. cooled completely, transferred to the baking dish, and refrigerated, covered with plastic wrap, for 1 day. To serve, proceed as directed in step 2, increasing baking time to 25 to 30 minutes.