Monday, January 25, 2016


Delmonico Potatoes originated in the famous Delmonico Hotel restaurant in lower Manhattan, New York City, in the mid 19th century. I serve these potatoes with grilled rib-eye steaks, sautéed mushrooms and Creamed Spinach.

5 to 6 medium size potatoes, peeled and cut in half lengthwise
1 T (15 ml) extra-light olive oil
½ medium yellow onion, finely chopped
2 cloves garlic, minced
3 T (45 ml) unsalted butter
2 T (30 ml) extra-light olive oil
½ cup (125 ml) chicken stock or broth
¼ t (1 ml) grated nutmeg
Salt and freshly ground black pepper
¼ cup (60 ml) half & half

½ cup (125 ml) grated Parmigiano-Reggiano cheese, divided

In a food processor, fitted with a coarse grater, shred the potatoes, or you can use a box grater and grate the potatoes using the largest holes.

In a large skillet, sauté the onion in the tablespoon of olive oil until soft, about 5 minutes. 
Add the garlic and sauté another minute. 
Spoon into a bowl and set aside.

In the same skillet add the butter and olive oil and cook the potatoes over medium heat for a few minutes until a little golden; stirring often.

Preheat oven to 400 F (200 C) degrees.

Add the onion and garlic mixture to the potatoes and mix through. 
Add the chicken stock and nutmeg and cook another couple of minutes. 
Season to taste with salt and pepper.
Add the half & half and half of the cheese and mix through.

Pour into a shallow baking dish and sprinkle with the remaining cheese.
Bake for 30 minutes or until golden brown and bubbly.

Serves 4

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