Best Delmonico Potatoes Casserole Recipes

DELMONICO POTATOES (CASSEROLE) image

Number Of Ingredients 9

5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons onion, minced
3/8 cup butter or margarine
16 ounces (1 container) sour cream
1 1/2 cups milk
1 1/2 cups processed cheese, shredded

Steps:

Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
Preheat oven to 350 degrees F (175 degrees C).
Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk.
Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time.
Bake the casserole for one hour.

Potatoes Delmonico (Casserole) image

Provided by Bone Man

Categories Potato

Time 2h

Yield 12 serving(s)

Number Of Ingredients 9

4 tablespoons salted butter
4 tablespoons all-purpose flour
2 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon white pepper (not freshly ground)
8 medium potatoes
1/2 cup mild cheddar cheese, shredded
1 cup Italian seasoned breadcrumbs
2 tablespoons melted butter, for breadcrumbs

Steps:

To make the white sauce, begin by melting butter in a double boiler.
Blend in flour and seasonings.
Add milk gradually, bring to a boil (stirring) and maintain a mild boil for two minutes.
Reduce heat and simmer for 15 minutes, stirring frequently. Set aside in a warm place when finished.
To prepare the potatoes, boil or bake the potatoes, not too soft!
Cool boiled potatoes in cold water; drain, refrigerate until cool; peel and slice.
To assemble and complete the dish, spray a Pyrex 8"x12" casserole dish with Pam Spray (or grease lightly with shortening).
Pour a little white sauce in the bottom of the pan.
Layer one half of the potatoes on top of the white sauce.
Pour and spread just slightly less than half the remaining sauce over that layer.
Sprinkle on half of shredded cheese.
Add a second layer of potatoes.
Spread the remaining white sauce and cheese, just as before.
Sprinkle the bread crumbs, with the melted butter mixed in, over the top of the white sauce and cheese.
Bake in a preheated 375 degree fahrenheit oven until the top becomes golden brown. (About 45 minutes - watch this closely!).
Serve hot.

Nutrition Facts : Calories 251.2, Fat 9.3, SaturatedFat 5.6, Cholesterol 24.4, Sodium 367.8, Carbohydrate 35.5, Fiber 3.7, Sugar 3.9, Protein 7.1

DELMONICO POTATOES (CASSEROLE) [24] image

Yield 7 Servings

Number Of Ingredients 9

5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons minced onion
3/8 cup butter
1 (16 ounce) container sour cream
1 1/2 cups milk
1 cup shredded processed cheese

Steps:

Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight. Preheat oven to 350 degrees F (175 degrees C). Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk. Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time. Bake the casserole for one hour.