Delmonico Potatoes
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 649, total fat 40 G., saturated fats 25 G., proteins 25 G., carbohydrates 49 G., fiber 5 G., cholesterol 124 mg, sodium 929 mg, sugar 5 G.
Calories 649, total fat 40 G., saturated fats 25 G., proteins 25 G., carbohydrates 49 G., fiber 5 G., cholesterol 124 mg, sodium 929 mg, sugar 5 G.
Delmonico potatoes are a side dish invented in the mid-19th century at the New York restaurant Delmonico's. While the exact original recipe has not survived, it typically consists of potatoes (grated, mashed, or sliced) with milk, cream, and cheese, baked like a gratin with a golden crust. Many chefs and housewives attempted to imitate Delmonico potatoes, and by the early 20th century, they had become incredibly popular in the United States. This recipe suggests serving individual potatoes in small ramekins. This version looks festive and elegant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g potatoes, peeled and cut into 1 cm cubes (4-5 medium tubers)
- 1 tablespoon unsalted butter, room temperature
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1.5 cups of grated white cheese (250 g)
- 0.5 tbsp. freshly grated parmesan (55 gr.)
- 1 tbsp chopped fresh chives
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Grease four 300 ml ramekins with butter and place on a rimmed baking sheet.
- Place the potatoes in a large saucepan and cover with cold water. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 10 minutes.
- Meanwhile, in a medium saucepan, heat the milk and cream over medium heat until fine bubbles form around the edges, 2-3 minutes. Slowly add the white cheese, stirring until melted. Remove from heat.
- Drain the potatoes thoroughly and return them to the pan. Reduce heat to low and stir until the excess water evaporates, about 1 minute. Mash the potatoes with a potato masher until they are finely mashed. Slowly pour in the milk and cheese mixture and add 1/4 cup of Parmesan cheese. Stir. Taste and season with salt and pepper if needed.
- Divide the potatoes evenly among the prepared ramekins. Top with 1 tablespoon of the remaining Parmesan cheese. Bake until golden brown and bubbly around the edges, about 15 minutes. Sprinkle with chives and serve.
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