Emeril Lagasses Delmonico Potatoes Recipes

DELMONICO POTATOES - THE TRUE AND ORIGINAL RECIPE

Steps:

• The original recipe:
• The recipe for Delmonico Potatoes is set forth in Filippini's book, The International Cook Book, as recipe number 718 at page 204. The exact recipe follows, updated with modern measurements and instructions:
• [Recipe Number] 718. Delmonico Potatoes
• Wash (but do not skin) the potatoes, and quarter them lengthwise (so that, after cooking, they can be grated into the longest shreds possible). Bring 8 cups of water to a boil and then add the potatoes.
• Let boil for 10 minutes so that the potatoes are not cooked through. Immediately submerse the hot potatoes into cold water, and let them cool for at least 30 minutes. Grate the potatoes into long strips.
• Mix together in a bowl the milk, cream, salt, pepper and nutmeg.
• Preheat a large frying pan over medium heat and then add the potatoes and liquid mixture. Fold them together well but gently, without mashing the potatoes, and cook for 10 minutes, mixing lightly occasionally so that they do not burn. Remove from the stove and fold in 1 tablespoon of the cheese.
• Transfer the potatoes into a pre-buttered baking dish and arrange evenly. On top, sprinkle the remaining 1 tablespoon of cheese.
• Preheat the over to 425F. Place the uncovered baking dish into the upper-third of the oven, and bake for 6 minutes or until lightly browned. TFD change - garnish with minced chives.
• Serve immediately.

MA'S DELMONICO POTATOES

Steps:

• Place potatoes in a greased 4 quart casserole.
• Shred cheese.
• Melt butter in saucepan.
• Mix flour, salt, dry mustard, cayenne, pepper and paprika; add to melted butter.
• Cook, stirring with whisk constantly, until bubbly.
• Add milk and continue stirring until mixture starts to become thick.
• Begin adding shredded cheese by the handful, stirring all the while.
• Continue cooking and stirring until mixture has boiled about 5 minutes (to cook flour, to prevent a "floury" taste).
• Pour cheese sauce over potatoes.
• Bake at 450 degrees Fahrenheit for 30 minutes to 1 hour, until bubbly and beginning to brown on top.

ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
• Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

EMERIL LAGASSE'S DELMONICO POTATOES

Steps:

• Preheat the oven to 400°F.
• In a large sauté pan, melt the butter.
• Add the onions.
• Season with salt and pepper.
• Sauté for 1 minute.
• Add the garlic.
• Stir in the flour and cook for 1 minute.
• Stir in the milk and bring the liquid to a boil.
• Remove from the heat and stir in the potatoes.
• Season with salt and pepper.
• Pour into a greased 6 cup baking dish.
• In a mixing bowl, add the bread crumbs and a drizzle of oil.
• Mix thoroughly.
• Season with Essence.
• Stir in the parsley.
• Spread the crumb mixture evenly over the potatoes.
• Place in the oven and bake until golden brown, about 10 to 12 minutes.
• Remove from the heat and serve.

MASHED POTATOES

Steps:

• Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.