I mentioned a few posts ago that I was on a mission to get creative with our side dishes and these potatoes have been among the slew of recipes I’ve tried. I served them with the meatloaf from yesterday and they were the perfect accompaniment for that style of dish.
Different from a classic augratin potato, these potatoes are simmered to tender perfection in a creamy concoction flavored with garlic and onions and the slight (and delicious) hint of nutmeg.
After their creamy bath, the potatoes bake in the oven with a quick but essential addition of lemon to brighten up the flavors. The entire dish is topped with a crunchy, buttery topping of parmesan hash browns and baked to bubbly, golden perfection.
I loved the uniqueness of this potato dish – the lightness of the lemon flavor was amazing with the creamy tenderness of the potatoes. I can see how these potatoes would be the perfect compliment to many dishes, from meatloaf to ham, turkey to steak.
Delmonico Potato Bake
- 3 tablespoons butter
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 2 1/2 cups heavy cream
- 1 1/2 cups low-sodium chicken broth
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1/8 teaspoon freshly grated nutmeg
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon grated zest and 2 teaspoons juice from 1 lemon
- 5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels
- 3/4 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions
- Adjust the oven rack to the upper-middle position and heat the oven to 450 degrees. Melt 1 tablespoon butter in a large saucepan over medium heat. Cook the onion until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are translucent at the edges and the mixture is slightly thickened, about 10 minutes (the potatoes should not be cooked all the way through). Off the heat, stir in the lemon zest and juice.
- Transfer the potato mixture to a 9X13-inch baking dish and bake until bubbling around the edges and the surface is just golden, about 20 minutes. While the potatoes are baking, melt the remaining butter in a large nonstick skillet over medium heat. Cook the shredded potatoes until they are just beginning to brown, about 3-4 minutes. Add the remaining cream, remaining broth, and 1/2 teaspoon pepper to the skillet and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Off the heat, stir in 1/2 cup cheese and 2 tablespoons green onions.
- Remove the baking dish from the oven and top with the shredded potato mixture. Sprinkle with the remaining cheese and continue to bake until the top is golden brown, about 20 minutes. Let the potatoes cool for 15 minutes. Sprinkle with remaining green onions and serve.
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Recipe Source: adapted from Cook’s Country December/January 2009