DELMONICO POTATOES

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 Delmonico steaks and sautéed mushrooms.

5 medium Yukon gold potatoes, peeled and cut in half lengthwise

1 T avocado oil

½ medium yellow onion, finely chopped

2 cloves garlic, minced

2 T unsalted butter

1 T avocado oil
Salt and freshly ground black pepper
¼ t grated nutmeg

½ cup chicken stock or broth

¼ cup half-and-half

½ cup grated Parmigiano-Reggiano cheese

In a food processor, fitted with a coarse grater, grate the potatoes.

In a large skillet, sauté the onion in the tablespoon of 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 two tablespoons of butter and one tablespoon of avocado oil. Cook the potatoes over medium heat for about 10 minutes until a little golden.
Season to taste with salt and pepper.

Preheat oven to 400 degrees F.

Add the onion and garlic mixture to the potatoes and mix through. 

Add the nutmeg and chicken stock and cook another couple of minutes. 

Add the half-and-half and half of the grated cheese and mix through.

Pour into a shallow baking dish and sprinkle with the remaining grated cheese.

Bake for 20 to 25 minutes or until golden brown and bubbly. 

Serves 4 to 6