Recipe: Re: Recipe:Delmonica Potatoes

Good Luck - Melba

DELMONICO POTATOES
2 Tbsp. butter
1 1/2 Tbsp. flour
1 c. milk
1/2 tsp. salt
1/4 tsp. pepper
4 c. sliced boiled potatoes
3 hard-cooked eggs, sliced
1/2 c. cubed Cheddar cheese
2 Tbsp. chopped pimiento
salt and pepper
1/4 c. shredded Cheddar cheese
Prepare white sauce with butter, flour, milk, salt and pepper. In buttered casserole,
arrange layers of potatoes, eggs, cubed cheese, pimiento and white sauce. Sprinkle each
layer with salt and pepper. Cover top with shredded Cheddar. Bake at 350 degrees for 30
to 40 minutes or until brown and bubbly.

DELMONICO POTATOES
2 lb. potatoes, peeled and diced in 3/8-inch pieces
1 small green pepper, diced
1 pt. cream sauce (see sauce section)
2 oz. pimientos, diced small
Cook potatoes in salted water until slightly underdone. Drain well; allow to cool. Place
green peppers in boiling, salted water and simmer for 5 minutes or until tender. When
cooked, drain and combine with pimientos and cream sauce. Place potatoes in buttered
baking dish and cover with sauce; mix well. Cover with buttered paper and bake at 350
degrees for 25 to 30 minutes or until potatoes are fully cooked. If brown top is desired,
omit buttered paper.

DELMONICO POTATOES
8 to 9 medium potatoes (firm)
8 oz. pkg. Cheddar cheese
1/2 pt. whipping cream
1 c. milk
salt and pepper to taste
Boil potatoes with skins until barely done. Set potatoes aside to cool. You can boil these
a day early and refrigerate until needed. Grate cooled potatoes after peeling them. Use tear
drop side of grater, wider holes. Let potatoes fall into bowl you will use to bake them. Do
not press down. In large pan, grate the cheese. Add whipping cream, add milk and
seasoning. Heat these ingredients over low heat until cheese melts. Do not let it boil. Stir
often. Pour cheese mixture over potatoes. Cover with lid and bake 45 minutes at 350
degrees. Brown around edges. You can prepare these a day early up to pouring cheese
mixture over potatoes. After pouring on cheese, let cool and refrigerate. Bake next day.
Freezes well too!

DELMONICO POTATOES
8 or 9 red or Idaho potatoes
1 c. half and half
1 c. whole milk
1/2 lb. Velveeta
1/2 tsp. dry mustard
1 1/2 tsp. salt
Cook potatoes. Cool. Peel. Grate potatoes into 9 x 13-inch greased baking dish. Heat
remaining ingredients until cheese melts. Pour over grated potatoes. Dot with butter.
Sprinkle with paprika. Refrigerate 24 hours. Remove from refrigerator 1 hour before
baking. Bake at 325 degrees for 1 hour, uncovered.

DELMONICO POTATOES
8 medium potatoes
1 pt. whipping cream
1 c. milk
1 tsp. dry mustard
1 1/2 tsp. salt
dash of pepper
dash of nutmeg
1/2 lb. grated Cheddar cheese
Cook potatoes in jackets night before. Peel and grate. Put into buttered baking dish. Heat
other ingredients until cheese melts. Pour on top of potatoes. Dot with butter and sprinkle
with paprika, refrigerate 24 hours. Set out one hour, then bake one hour at 325 degrees.

DELMONICO POTATOES
8 medium potatoes
8 Tbsp. butter or margarine
6 Tbsp. flour
2 1/2 c. light cream or half and half
1/2 tsp. salt
few twists pepper
1 c. grated sharp Cheddar cheese
1/2 c. fine, dry, bread crumbs
Preheat oven to 400 degrees. Wash, peel and dice potatoes; boil until done, but not
mushy. Drain potatoes and place in 2 quart lightly greased casserole dish. In medium
saucepan melt 6 tablespoons butter and blend in 6 tablespoons flour. Gradually add cream,
stirring. Heat to boiling, stirring constantly. Season with 1/2 teaspoon salt and dash of
pepper. Pour over potatoes. Top with grated cheese. Melt 2 tablespoons butter, stir in
bread crumbs, mixing until coated. Sprinkle over potatoes. Bake until cheese melts and
casserole is bubbly, about 20 to 30 minutes. Makes 6 servings.

DELMONICO POTATOES
3 lb. all-purpose potatoes
12 oz. pkg. Velveeta cheese
1/4 c. light cream
2 Tbsp. butter
paprika
bread crumbs
Dice and cook potatoes in 2 quart saucepan until tender. Drain potatoes. Transfer to 9 x
12-inch baking dish. Melt butter in saucepan. Dice and add cheese to butter. Add cream.
Stir until melted. Pour over potatoes. Top with paprika and bread crumbs. Bake
uncovered at 375 degrees for 30 minutes. Let set for 10 minutes.

DELMONICO POTATOES
9 medium potatoes, boiled and shredded
1 tsp. dry mustard
1/2 lb. grated Cheddar cheese
1 1/2 tsp. salt (or more to taste)
2 c. light cream (half and half)
Butter 9 x 13-inch pan. Heat all but potatoes to boiling but do not boil. Pour over
potatoes in pan. Refrigerate overnight. Remove 1 hour before baking. Sprinkle top with
paprika. Bake at 325 degrees for 60 minutes. Serves 10.