POTATOES DELMONICO (CASSEROLE)
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
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
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[email protected]This casserole was delicious! I will definitely be making it again.
Cloudsvfx
[email protected]This casserole is always a hit at potlucks! I've made it several times and it's always a crowd-pleaser.
SS Shakib Bro official
[email protected]I'm not a big fan of sour cream, so I omitted it from the recipe. It was still very good!
Banglar Bagh
[email protected]This casserole is a great make-ahead dish. I often make it the night before and then bake it the next day.
Lessy Muule
[email protected]I made this casserole in a slow cooker and it turned out great! I just cooked it on low for 6 hours.
technical hero
[email protected]This casserole was a little too rich for my taste. I would use less butter and cheese next time.
Nelso Berto
[email protected]I added some chopped cooked chicken to this casserole and it was delicious! It's a great way to use up leftover chicken.
Anjan Khanal
[email protected]I'm not a fan of cream of mushroom soup, so I substituted cream of celery soup instead. It was still very good!
Nosheen Waseem
[email protected]This casserole was a bit bland for my taste. I would add more salt and pepper next time.
Haider Malik
[email protected]I followed the recipe exactly and it turned out perfect! The potatoes were cooked through and the sauce was creamy and cheesy.
Mantoh Maruta
[email protected]This was a delicious and easy casserole. I made it for a potluck and everyone loved it.
Chantal Wilson
[email protected]I've been making this casserole for years, and it's always a hit with my family. I love that it's so versatile - you can add whatever vegetables or meat you have on hand.
Bd Alamin
[email protected]This is the easiest potato casserole recipe I've ever made! It was so creamy and cheesy, and the potatoes were perfectly cooked.