Martian Food
Sep 18, 2015

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Delmonico Potato Casserole

Active time:45 minutes

Start To Finish:1 hour, 45 minutes includes cooling

Difficulty:

Serving size: 8 to 10

Source: Cook's Country

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Ingredients:

3 Tbs. unsalted butter
1 medium onion, chopped fine
2 cloves garlic, minced
2½ cups heavy cream
1½ cups low-sodium chicken broth
2½ lbs. Yukon Gold potatoes, peeled and cut into ½-inch cubes
⅛ tsp. freshly grated nutmeg
kosher salt
freshly ground black pepper
1 tsp. grated zest and 2 tsp. lemon juice from 1 lemon
5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels
¾ cup grated Parmesan cheese
¼ cup finely chopped fresh chives

Directions:

Place the oven rack in the upper-middle position and preheat the oven to 450°F.  In a Dutch oven, over medium-high heat, melt 1 tablespoon of the butter.  Add the onions, and cook until they are soft, about 5 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in 2 cups cream, 1 cup broth, potatoes, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper.  Bring just to a boil, then reduce heat and simmer until the potatoes are translucent at the edges and the mixture thickens slightly, about 10 minutes.  Off heat, stir in the lemon juice and zest.

Transfer the potato mixture to a 9- by 13-inch baking dish and bake until bubbling around the edges and the surface is just golden, about 20 minutes.  Meanwhile, melt the remaining butter in a large nonstick skillet over medium-high heat.  Cook the shredded potatoes until they begin to brown, about 2 minutes.  Add the remaining cream, remaining broth, and ½ teaspoon pepper to the skillet and cook, stirring occasionally until the liquid has evaporated, about 3 minutes.  Off heat, stir in ½ cup cheese and 2 tablespoons chives.

Remove the baking dish from the oven and top with the shredded potato mixture. Sprinkle with the remaining cheese and continue to bake until the top is golden brown, about 20 minutes.  Let cool for 15 minutes, sprinkle with the remaining chives and serve.

Notes:

You can make the Yukon Gold potato mixture the day before.  After adding the lemon juice and zest, place the mixture in the baking dish, let it cool completely, and refrigerate, covered completely with plastic wrap, for up to 1 day.  Then proceed with the recipe, increasing the first baking time to 25 to 30 minutes.

You can substitute a different variety of potato, but do not use russets—they will make the dish gluey.  Also, Cook's Country recommends frozen Ore-Ida Country Style shredded potatoes.  We could not find them and so used the frozen Alexia brand.



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