DELMONICO POTATOES

Let me start by pointing out that the dish Delmonico Potatoes sounds far more fancy than it actually is. Only hashbrowns and cheese sauce are used in this dish. Those looking to cut corners shouldn’t use this homemade cheese sauce. It will feel special even if you only eat a single bite. This works well as an appetiser or as a side dish for a formal meal.

Serves six | Prep in ten minutes | Cook in an hour

Components:

1. One 32-ounce frozen container of shredded hash browns
2. one cup of milk
3. One cup of heavy cream
4. One tsp of dry mustard
5. One tsp salt
6. one tsp powdered garlic
7. One-half tsp dried parsley
8. One-half teaspoon of black pepper
9. Cut up to 4 cups of sharp cheddar cheese.

Getting ready:

1. Turn the oven on to 350°F. Apply nonstick cooking spray to a 9 x 13-inch baking pan. Put potatoes in a skillet.
2. In a large saucepan, combine milk, heavy cream, and dry mustard. Add the black pepper, parsley, salt, and garlic powder. In a large saucepan, combine milk, heavy cream, salt, garlic powder, and dry mustard. Add the cheese when the mixture reaches a simmer over medium heat. Until the cheese is melted, stir often.
3. Bake potatoes for about 60 minutes with the cheese mixture on top. Have fun!

Differences Among the Delmonico Potato

Although the Delmonico potato comes in a variety of forms, the baked, mashed, and fried varieties are the most popular. With just four ingredients (potatoes, butter, salt, and pepper), baked Delmonico potatoes are the easiest to prepare. You will need to add milk and sour cream to the mixture in order to make mashed Delmonico potatoes. To make a batter for fried Delmonico potatoes, you’ll need to add flour and eggs. Whichever version you go with, your guests will adore these mouthwatering potatoes!