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."
 
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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
2hrs
Ingredients:
9
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. Excellent potato recipe. I boiled the potatoes, drained and cooled them in refrigerator before slicing, and used medium cheddar cheese. Another 'favorite' to add to my cookbook. Served with recipe #113037 and peas and carrots. I think this recipe would be good layered with some leftover chopped cooked ham and chopped green pepper too.
     
  2. Absolutely delicious, Bone Man!! Love, Becky
     
  3. This was wonderful and if you cook the potatoes ahead of time it doesn't take long to prepare. I did lighten it up a bit by using skim milk and combining 2T butter with 2T low fat margarine to make the sauce and I just sprinked some bread crumbs over the top.
     
  4. Loved the different textures in this dish - creamy with an awesomely crisp and chewy crust that complemented it. Unlike Kitten, I opted for a lower fat version with a bit less butter and low fat milk. As hard as I tried to get the white sauce to boil, it wouldn't happen. Not sure whether it was my improvised double boiler or what? As a result the sauce got a little too thick and I had to spread it on the potatoes instead of pour it over. This meant that there were areas of dryness (probably my using less butter also caused that), but the taste was still great. So I recommend that you don't simmer the sauce until it gets too thick, or try to boil it if it looks like it won't happen; otherwise, I loved how this tasted:D Thanks Bone Man!
     
  5. This recipe is really good! I made this the same day Bone Man posted it up on the boards but my DS grabbed most of it and took it home, so I plan on making it again in the next few days, the only change I made was I used half and half cream in place of milk and sauteed fresh garlic in butter before I made the white sauce, great recipe BM, thanks for sharing it!..Kitten:)
     
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Tweaks

  1. This recipe is really good! I made this the same day Bone Man posted it up on the boards but my DS grabbed most of it and took it home, so I plan on making it again in the next few days, the only change I made was I used half and half cream in place of milk and sauteed fresh garlic in butter before I made the white sauce, great recipe BM, thanks for sharing it!..Kitten:)
     

RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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