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Ingredients
| russet potatoes: 5 whole potatoes |
| dried parsley: 2 tsp |
| salt: 2 tsp |
| black pepper: 1/2 tsp |
| onions (minced): 2 Tbl |
| salted butter: 3/8 cup |
| sour cream: 1 16oz container |
| 2% milk: 1 1/2 cups |
| processed american cheese (shredded): 1 cup |
Delmonico Potatoes
Credit: AllRecipes
User rating:
"This is a cheesy-sour cream sauce and grated potato casserole."
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Prep Time
30 min -
Cook Time
75 min -
Servings
7 serving(s)
Tags
Directions
- 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.