Ingredients for - Delmonico Potatoes
How to cook deliciously - Delmonico Potatoes
1. Stage
Place the unpeeled potatoes in a large saucepan and cover them with water. Bring the water to a boil, then reduce the heat and cover the pan with a lid. Cook the potatoes for 30 to 40 minutes or until they're tender. Drain, then refrigerate them for several hours or overnight until they're completely cooled. Editor's Tip: Don't overcook the potatoes; you don't want them too mushy. Peeling boiled potatoes is much easier than peeling raw ones. A paring knife might be easier to use; the cooked skins easily get caught in potato peelers.
2. Stage
Remove the boiled potatoes from the refrigerator and peel them. Then, coarsely shred the peeled potatoes and set them aside. Editor's Tip: Shred the potatoes using a box grater or a food processor fitted with a grater attachment.
3. Stage
In a saucepan, warm the milk, cream, salt, mustard, pepper and nutmeg over medium heat until bubbles form around the side of the pan. Reduce the heat to low and add the cheese, stirring until it's melted. Editor's Tip: For a perfectly smooth cheese sauce, add the cheese gradually, half a cup at a time, until it has melted, then add more cheese. Working slowly will help to maintain the temperature of the sauce and prevent lumps from forming.
4. Stage
Transfer the shredded potatoes to a greased 13x9-inch baking dish. Pour the cheese sauce over the potatoes, then bake them at 350ºF for 50 to 55 minutes or until they're thickened, bubbly and heated through.
