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Delmonico Potatoes




Source of Recipe


Ft Lauderdale SunSentinel: You Asked For It


Recipe Introduction


It's said that Delmonico Potatoes were made famous by the owner of Delmonico's restaurant in New York, which, opening in 1827, was the first full-service restaurant in the country. The original recipe (according to many) was a combination of diced cooked potatoes covered with a white sauce, shredded cheddar cheese and buttered bread crumbs baked to a delicious brown. Over the years, a few other ingredients have been added, such as the diced pimentos Candis mentions. We prefer the simple and simply delicious original version that we offer here.

Since the early 19th century, this recipe has been a popular and tasty way to serve potatoes. You can add diced pimentos and/or sauteed onions if you wish



Recipe Link: http://sunsentinel.com

List of Ingredients




6 medium potatoes, peeled and cut into small dice (about 2 cups)

Water

4 tablespoons butter

4 tablespoons all-purpose flour

1 3/4 cups light cream

Salt and fresh-ground black pepper, to taste

¾ cup shredded cheddar cheese

½ cup dry bread crumbs

1 tablespoon melted butter

In a large saucepan, cover the diced potatoes with water. Bring to a boil over medium heat. Reduce the heat, cover and simmer about 6 minutes or until the potatoes are tender but still firm. Drain and the potatoes and set aside.

Preheat the oven to 400 degrees. Butter a 1 1/2-quart baking dish. Set aside.

In the same saucepan that is now empty, melt the butter over medium heat. Stir in the flour until bubbly, then slowly add the cream stirring constantly. Keep stirring until it simmers and the mixture thickens. Season with salt and pepper.

Add the potatoes and mix to combine. Transfer to the prepared baking dish. Sprinkle evenly with the cheddar cheese. Mix the bread crumbs with the melted butter and sprinkle over the cheese. Bake in the center of the oven 12 to 15 minutes or until the top is nicely browned. Makes 4 servings.



Recipe



In a large saucepan, cover the diced potatoes with water. Bring to a boil over medium heat. Reduce the heat, cover and simmer about 6 minutes or until the potatoes are tender but still firm. Drain and the potatoes and set aside.

Preheat the oven to 400 degrees. Butter a 1 1/2-quart baking dish. Set aside.

In the same saucepan that is now empty, melt the butter over medium heat. Stir in the flour until bubbly, then slowly add the cream stirring constantly. Keep stirring until it simmers and the mixture thickens. Season with salt and pepper.

Add the potatoes and mix to combine. Transfer to the prepared baking dish. Sprinkle evenly with the cheddar cheese. Mix the bread crumbs with the melted butter and sprinkle over the cheese. Bake in the center of the oven 12 to 15 minutes or until the top is nicely browned. Makes 4 servings.