Delmonico Potatoes

Name: Delmonico Potatoes
Prep time: 55 min
Cook time: 50 min
Total time: 1 h 45 min
Yield: 16 servings
Ingredients: 4 pounds russet potatoes (about 6 medium potatoes), unpeeled; 1 cup milk; 1 cup heavy whipping cream; 1-1/2 teaspoon salt; 1 teaspoon ground mustard; 1/4 teaspoon pepper; 1/4 teaspoon ground nutmeg; 1-1/2 pounds shredded sharp cheddar cheese; Optional: paprika and chopped chives

Total Time Prep: 55 min. + chilling Bake: 50 min.

Yield 16 servings

Test Kitchen Approved

For a classic steakhouse side that you can easily make at home, try Delmonico potatoes. They're rich, creamy and ideal when served with grilled, smoked or roasted meats.

Ingredients

4 pounds russet potatoes (about 6 medium potatoes), unpeeled
1 cup milk
1 cup heavy whipping cream
1-1/2 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 pounds shredded sharp cheddar cheese
Optional: paprika and chopped chives

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender. Drain and refrigerate several hours or overnight.
Peel potatoes and coarsely shred. In a saucepan, heat the milk, cream, salt, mustard, pepper and nutmeg over medium heat until bubbles form around side of pan. Reduce heat; add cheese, stirring until melted.
Place potatoes in a greased 13-in. x 9-in. baking dish. Pour cheese sauce over potatoes. Bake at 325° for 50-55 minutes or until heated through. If desired, sprinkle with paprika and top with chopped chives.

Nutrition Facts

1/2 cup: 282 calories, 19g fat (14g saturated fat), 72mg cholesterol, 515mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 12g protein.

These rich, cheesy potatoes are perfect for a large family gathering or a potluck supper. —Mrs. Arnold Sonnenberg, Brookville, Ohio

Recipe Creator