| An idea from Cook's Country TV on PBS |
1 onion, diced
1 tablespoon of minced garlic
2-1/2 cups of heavy cream,
or 2 cups of milk with 1/4-cup of flour
1-1/2 cups of chicken broth
2-1/2 pounds of (Yukon Gold are best) potatoes
peeled and cut into 1/2-inch cubes
1/8 teaspoon of nutmeg
Salt and pepper to taste
4 teaspoons of lemon juice
5 cups (about 2 packages) of shredded hash brown potatoes,
thawed if frozen
3/4 cup of grated Parmesan cheese
1/4 cup of finely chopped fresh chives, optional
1 tablespoon of minced garlic
2-1/2 cups of heavy cream,
or 2 cups of milk with 1/4-cup of flour
1-1/2 cups of chicken broth
2-1/2 pounds of (Yukon Gold are best) potatoes
peeled and cut into 1/2-inch cubes
1/8 teaspoon of nutmeg
Salt and pepper to taste
4 teaspoons of lemon juice
5 cups (about 2 packages) of shredded hash brown potatoes,
thawed if frozen
3/4 cup of grated Parmesan cheese
1/4 cup of finely chopped fresh chives, optional
Heat the oven to 450 degrees.
In a large skillet, cook the diced onion in butter until softened, 3 to 5 minutes. Stir
in minced garlic, 2 cups of cream (or milk and flour), 1 cup of broth, potato
cubes, nutmeg, salt and pepper. Bring to a boil, then reduce heat and simmer until
potatoes are translucent at edges and mixture is slightly thickened, about 10
minutes. Stir in lemon juice.
Transfer potato mixture to 9 x 13 baking dish and bake at 450 degrees until
bubbling around the edges and surface is just golden, about 20 minutes.
Meanwhile, melt some butter in a large nonstick skillet over medium-high heat.
Cook the shredded potatoes until they begin to brown. Add 1/2-cup of milk or
cream, 1/2-cup of broth, and a dash of pepper to the skillet and cook several
minutes, stirring occasionally, until liquid has evaporated. Off heat, stir in 1/2-cup
cheese and 2 tablespoons of chives.
Remove baking dish from oven. Stir 1/2-cup of Parmesan cheese into the skillet,
and then top the oven-cooked potatoes with the shredded potato mixture.
Sprinkle with more Parmesan and continue to bake until top is golden brown,
about 20 minutes. Let cool 15 minutes. Sprinkle with chives and serve.
In a large skillet, cook the diced onion in butter until softened, 3 to 5 minutes. Stir
in minced garlic, 2 cups of cream (or milk and flour), 1 cup of broth, potato
cubes, nutmeg, salt and pepper. Bring to a boil, then reduce heat and simmer until
potatoes are translucent at edges and mixture is slightly thickened, about 10
minutes. Stir in lemon juice.
Transfer potato mixture to 9 x 13 baking dish and bake at 450 degrees until
bubbling around the edges and surface is just golden, about 20 minutes.
Meanwhile, melt some butter in a large nonstick skillet over medium-high heat.
Cook the shredded potatoes until they begin to brown. Add 1/2-cup of milk or
cream, 1/2-cup of broth, and a dash of pepper to the skillet and cook several
minutes, stirring occasionally, until liquid has evaporated. Off heat, stir in 1/2-cup
cheese and 2 tablespoons of chives.
Remove baking dish from oven. Stir 1/2-cup of Parmesan cheese into the skillet,
and then top the oven-cooked potatoes with the shredded potato mixture.
Sprinkle with more Parmesan and continue to bake until top is golden brown,
about 20 minutes. Let cool 15 minutes. Sprinkle with chives and serve.
| The Head Chef presents ... Delmonico Potatoes at The Fatted Café |
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