Delmonico Potatoes
"Why this recipe works:After trying boiled, finely shredded potatoes in our Delmonico Potatoes recipe, we opted for more manageable cubes, which held their texture better in the casserole. To assemble our Delmonico Potatoes we sautéed onions and garlic, added cream and chicken broth, and cooked the cubed potatoes until nearly tender right in this mixture. We cut the cream with a bit of chicken broth to lighten the dish and add savory flavor. After cooking the potatoes, we stirred in lemon juice and zest for welcome brightness. To create the crusty topping, we turned to an unexpected ingredient: frozen shredded hash browns. We sautéed the thawed hash browns in butter, cream, and chicken broth to enhance their flavor...."
INGREDIENTS
•
3 tablespoons unsalted butter
•
1 onion, chopped fine
•
2 garlic cloves, minced
•
2 1/2 cups heavy cream
•
1 1/2 cups low-sodium chicken broth
•
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (see note)
•
1/8 teaspoon fresh grated nutmeg
•
Salt and pepper
•
1 teaspoon grated zest and 2 teaspoons juice from 1 lemon
•
5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels (see note)
•
3/4 cup Parmesan cheese, grated
•
1/4 cup finely chopped fresh chives
ADVERTISEMENT