Individual Delmonico Potatoes Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place frozen potatoes in a 13 x 9 inch baking dish.
• In a saucepan on the stovetop or in microwave on low, melt together cheese and butter or margarine. When melted, blend in the cream. Pour mixture over frozen potatoes, and cover pan with foil.
• Bake for 1 hour. Remove foil, and bake 15 minutes more.

Steps:

• Place potatoes in a greased 4 quart casserole.
• Shred cheese.
• Melt butter in saucepan.
• Mix flour, salt, dry mustard, cayenne, pepper and paprika; add to melted butter.
• Cook, stirring with whisk constantly, until bubbly.
• Add milk and continue stirring until mixture starts to become thick.
• Begin adding shredded cheese by the handful, stirring all the while.
• Continue cooking and stirring until mixture has boiled about 5 minutes (to cook flour, to prevent a "floury" taste).
• Pour cheese sauce over potatoes.
• Bake at 450 degrees Fahrenheit for 30 minutes to 1 hour, until bubbly and beginning to brown on top.

Steps:

• Preheat the oven to 400°F.
• In a large sauté pan, melt the butter.
• Add the onions.
• Season with salt and pepper.
• Sauté for 1 minute.
• Add the garlic.
• Stir in the flour and cook for 1 minute.
• Stir in the milk and bring the liquid to a boil.
• Remove from the heat and stir in the potatoes.
• Season with salt and pepper.
• Pour into a greased 6 cup baking dish.
• In a mixing bowl, add the bread crumbs and a drizzle of oil.
• Mix thoroughly.
• Season with Essence.
• Stir in the parsley.
• Spread the crumb mixture evenly over the potatoes.
• Place in the oven and bake until golden brown, about 10 to 12 minutes.
• Remove from the heat and serve.

Steps:

• Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk.
• Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time.
• Bake the casserole for one hour.

Steps:

• Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
• Heat cream and milk in a medium saucepan.
• Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
• Heat and stir until cheese is melted and mixture is creamy.
• Pour cheese mixture over potatoes.
• Do Not Stir!
• Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
• This recipe may be prepared ahead of time and refrigerated until ready to bake.

Steps:

• Boil potatoes in lightly salted water until almost done. Drain, peel. and dice. Place in a buttered baking dish. Combine flour and butter in a saucepan over a low heat. Mix into a roux. Slowly add cream, stirring constantly. Simmer until thickened. Season with salt and pepper. Pour over potatoes, toss to coat. Cover with cheddar cheese and sprinkle with bread crumbs. Bake at 400 degrees F. (205 degrees C.) until cheese is golden brown.