OH Delmonico Potatoes!

Mmmm... I start to drool whenever I think about Delmonico Potatoes.

We've all experienced what many call "Mormon Potatoes" or "Funeral Potatoes." Basically, some sort of cheesy, gooey, potato casserole served on Sundays with a roast.

Think of Delmonico Potatoes as those potatoes taken up a *whole lotta notches."

I came across this recipe in "Cook's Country," a cousin to my favorite "Cook's Illustrate

d" magazine. Delmonic Potato Casserole was served as the signature side dish in "Delmonico's Steakhouse" in New York, the longest continually running restaurant in the US (that's a picture of it above). Just reading the ingredients made me want to throw out my mom's Mormon Potatoes recipe (sorry, mom). I know you'll agree once you've tried them. Everyone I've cooked them for eats loves them to the point of scraping every last little bit out of the casserole dish. That is DEFINITELY a sign of a good recipe!

Oh, and don't be alarmed that the only cheese in these babies is Parmesan. The cream and other flavors more than make up for it. You don't even miss the cheddar.

Delmonico Potato Casserole

(serves 8-10, ha ha)

Cook's Country says: "We prefer the buttery flavor of Yukon Gold potatoes here, but all-purpose and red potatoes also work; do NOT use russets--their high starch content will make the casserole gluey. We had good results with Ore-Ida Country Style shredded has brown potatoes, available in the freezer section of most supermarkets.

3 Tbsp unsalted butter

1 onion, chopped fine

2 garlic cloves, minced

2 1/2 c heavy cream

1 1/2 c chicken broth

2 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

1/8 tsp ground nutmeg

salt and pepper

1 tsp grated zest and 2 tsp juice from one lemon (can be optional)

5 c frozen shredded hash brown potatoes, thawed and patted dry with paper towels

3/4 c grated Parmesan cheese

1/4 c finely chopped fresh chives (optional)

1) Adjust oven rack to upper-middle position and heat oven to 450 degrees. Melt 1 Tbsp butter in Dutch oven (a heavy wide pot) over med-high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 c cream, 1 c broth, Yukon Golds, nutmeg, 2 tsp salt, and 1 tsp pepper. Bring to a boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Of heat, stir in lemon zest and juice.

2) Transfer potato mixture to a 13-by-9-inch backing dish and bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium-high heat. Cook shredded potatoes until beginning to brown, about 2 minutes. Add remaining cream, remaining broth, and 1/2 tsp pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 c cheese and 2 Tbsp chives.

3) Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cook 15 minutes. SPrinkle with remaining chives. Serve.