Kristina’s Easy Delmonico Potatoes

If you typically make “party potatoes” or “cheesy potatoes” with cream of whatever flavor soup – well, you might give these a try.  I have been making these for a few years now and serve them alongside my Easter Ham.  A very elegant crispy on outside creamy on inside potato dish.

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Kristina’s Easy Delmonico Potatoes

Place oven rack in upper position and preheat to 450 degrees.  Chop…..
1 medium onion
to a fine chop.  Melt….
4 Tablespoons unsalted butter
in large Dutch oven over medium-high heat.  Add chopped onion and cook until softened, about 5 minutes.  Add…..
1 Tablespoon minced garlic (2 cloves)
cooking and stirring until garlic is fragrant, just a few seconds.  Stir in…..
2 cups heavy whipping cream
1 cup low sodium chicken broth
1  32 ounce bag frozen southern style hash browns
1/8 teaspoon nutmeg
2 teaspoons salt
1 teaspoon black pepper
Bring to a low boil, reduce heat to medium and simmer 10-15 minutes until potatoes are softened and mixture has thickened.  Remove from heat and stir in…..
2 teaspoons lemon juice
Spray 9×13 pan with nonstick spray and transfer potato mixture to dish.  Bake in oven 20 minutes until bubbling and lightly browned.  Halfway through baking time, melt….
4 Tablespoons unsalted butter
in large skillet over medium high heat.  Add…..
2  20 ounce packages of shredded hash browns (Simply Potatoes)
and cook until beginning to turn brown, about 5 minutes.  Add…..
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½ cup heavy whipping cream
½ cup low sodium chicken broth
½ teaspoon pepper
cooking and stirring until liquid is absorbed, about 3 minutes.  Remove from heat and add…..
½ cup Parmesan cheese
2 Tablespoons chopped chives

stirring until combined.  Remove baking dish from oven and very carefully spoon shredded potato mixture over the top and spreading to cover.  Sprinkle with…..
½ cup Parmesan cheese 
Return the pan to oven and bake until the top is light brown about 20 minutes.


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