Delmonico Potatoes

August 2, 2011
Prep time:
24 minutes
baking time:
25 minutes
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Named after a famous New York restaurant, these potatoes, Grandpa said, brought back memories of family celebrations.

Named after a famous New York restaurant, these potatoes, Grandpa said, brought back memories of family celebrations.
  1. 1

    Combine potatoes and enough water to cover in a large saucepan. Bring to a boil over medium- high heat. Boil just until tender, about 15 to 20 minutes; drain.

  2. 2

    Preheat oven to 350ºF. Grease a 13 × 9-inch baking dish.

  3. 3

    For the sauce, melt 6 tablespoons butter in a medium saucepan over medium heat. Stir in flour. Cook, stirring continually, until mixture is smooth. Add half-and-half gradually, stirring continually. Increase the heat to medium-high.

  4. 4

    Cook, stirring continually, until thickened, about 4 minutes. Add onion, 1 teaspoon parsley, garlic salt and black pepper and mix well. Stir in 1 cup Cheddar.

  5. 5

    Combine potatoes and sauce in a large bowl and mash to mix well. Spoon into the prepared baking dish. Sprinkle with the remaining Cheddar.

  6. 6

    Combine bread crumbs and softened butter in a small bowl and mix well. Sprinkle on top of Cheddar. Sprinkle with the remaining parsley. Bake for 25 minutes.

Ingredients

(Serves 10)

  • 8 medium potatoes, peeled, chopped
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 1/2 cups half-and-half
  • 2 tablespoons dried onion
  • 2 teaspoons dried parsley, divided
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Cheddar cheese, divided
  • 1/2 cup bread crumbs
  • 2 tablespoons butter, softened

Grandma's Secret Trick

Grandpa liked big, crisp bread crumbs, so Grandma saved slices of dry bread until she had three or four. Then she broke them into big pieces and put them in a food processor. She chopped them by pulsing the motor off and on.

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Delmonico Potatoes

STEP1OF6

Ingredients

  • 8 medium potatoes, peeled, chopped
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 2 1/2 cups half-and-half
  • 2 tablespoons dried onion
  • 2 teaspoons dried parsley, divided
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Cheddar cheese, divided
  • 1/2 cup bread crumbs
  • 2 tablespoons butter, softened

Combine potatoes and enough water to cover in a large saucepan. Bring to a boil over medium- high heat. Boil just until tender, about 15 to 20 minutes; drain.

Preheat oven to 350ºF. Grease a 13 × 9-inch baking dish.

For the sauce, melt 6 tablespoons butter in a medium saucepan over medium heat. Stir in flour. Cook, stirring continually, until mixture is smooth. Add half-and-half gradually, stirring continually. Increase the heat to medium-high.

Cook, stirring continually, until thickened, about 4 minutes. Add onion, 1 teaspoon parsley, garlic salt and black pepper and mix well. Stir in 1 cup Cheddar.

Combine potatoes and sauce in a large bowl and mash to mix well. Spoon into the prepared baking dish. Sprinkle with the remaining Cheddar.

Combine bread crumbs and softened butter in a small bowl and mix well. Sprinkle on top of Cheddar. Sprinkle with the remaining parsley. Bake for 25 minutes.

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