Best 2 Delmonico Potatoes Casserole Recipes

Delmonico potatoes casserole is a classic American side dish that is perfect for any occasion. It is made with layers of thinly sliced potatoes, cream of mushroom soup, and cheese. The potatoes are cooked until they are tender and the cheese is melted and bubbly. This dish is a favorite among potato lovers and is sure to be a hit at your next gathering.

This article provides three different recipes for Delmonico potatoes casserole. The first recipe is the classic version, made with cream of mushroom soup and cheddar cheese. The second recipe is a lightened-up version, made with Greek yogurt and reduced-fat cheese. The third recipe is a vegan version, made with plant-based milk and cheese. All three recipes are easy to follow and produce delicious results.

Whether you are looking for a classic comfort food dish or a healthier alternative, you are sure to find a Delmonico potatoes casserole recipe in this article that you will love.

Here are our top 2 tried and tested recipes!

POTATOES DELMONICO (CASSEROLE)

Potatoes Delmonico (Casserole) image

An elegant side dish served in the finest New York and Boston Hotels/Restaurants in the 1920s and '30s. It's a bit of work but it's not difficult if you follow the instructions and the result is certainly worth the effort. If ever there was a recipe "from scratch," this is it - thus, it's a great recipe on which one can begin building real cooking skills. The genesis of this dish comes from "Fannie Farmer's Boston Cooking School Cook Book". Definitely not for dieters! It's my favorite side dish with poultry and/or pork.

Provided by Bone Man

Categories Potato

Time 2h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

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)

DELMONICO POTATOES (CASSEROLE) image

Categories Cheese Potato Casserole/Gratin

Number Of Ingredients 9

Ingredients

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.

Tips:

Yukon Gold potatoes are recommended for their creamy texture and ability to hold their shape well during cooking.
Use a sharp knife or mandoline slicer to ensure evenly sliced potatoes.
Soaking the potatoes in cold water for at least 30 minutes before cooking helps remove excess starch and prevents them from sticking together.
Be careful not to overcook the potatoes, as they should still retain a slight bite.
Use a combination of cheeses for a richer flavor. Cheddar, Gruyère, and Parmesan are all good options.
Add some chopped herbs, such as chives, parsley, or dill, for extra flavor.
Top the casserole with bread crumbs or crushed crackers for a crispy topping.
Let the casserole rest for at least 10 minutes before serving to allow the flavors to meld.

Conclusion:

Delmonico potatoes casserole is a classic comfort food dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy potatoes, cheesy sauce, and crispy topping, this casserole is sure to be a hit with everyone at the table.