Delmonico Potatoes

Name: Delmonico Potatoes
Yield: Serves 8 to 10
Cuisine: American
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); 3/4 cup, Parmesan cheese, grated; 1/4 cup, finely chopped fresh chives

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Appears in Cook's Country December/January 2009, Cook's Country TV

Originally made to order in restaurants, Delmonico Potatoes often turn heavy and gluey when cooked for a crowd at home. We set out to rethink this American classic.

SERVES8 to 10

TIME1¾ hours

has video

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 cre...

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