MA'S DELMONICO POTATOES

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Ma's Delmonico Potatoes image

This is my Mother's adaptation of the famous restaurant's specialty. She's been making it for 40 years, and has passed the torch to me. It is what I am always asked to bring for Christmas and Easter dinner. So savory and even better heated up the next day. I have also added chunks of ham and frozen peas for a one-dish meal.

Provided by davianng

Categories     Potato

Time 1h30m

Yield 4 quarts, 24 serving(s)

Number Of Ingredients 10

10 lbs potatoes, boiled, peeled and cubed
6 tablespoons butter
6 tablespoons flour
3 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon cayenne
1/2 teaspoon pepper
1 teaspoon paprika
6 cups milk
10 ounces Cracker Barrel sharp cheddar cheese (red package)

Steps:

  • Place potatoes in a greased 4 quart casserole.
  • Shred cheese.
  • Melt butter in saucepan.
  • Mix flour, salt, dry mustard, cayenne, pepper and paprika; add to melted butter.
  • Cook, stirring with whisk constantly, until bubbly.
  • Add milk and continue stirring until mixture starts to become thick.
  • Begin adding shredded cheese by the handful, stirring all the while.
  • Continue cooking and stirring until mixture has boiled about 5 minutes (to cook flour, to prevent a "floury" taste).
  • Pour cheese sauce over potatoes.
  • Bake at 450 degrees Fahrenheit for 30 minutes to 1 hour, until bubbly and beginning to brown on top.

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