Delmonico Potatoes

Name: Delmonico Potatoes
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 13 h 45 min
Yield: 7 servings
Ingredients: 5 large potatoes; 2 teaspoons dried parsley; 2 teaspoons salt; ½ teaspoon ground black pepper; 2 tablespoons minced onion; ⅜ cup butter; 1 (16 ounce) container sour cream; 1 ½ cups milk; 1 cup shredded processed cheese

Rating: 4.23 stars

40 Ratings
42 Reviews
5 Photos

This is a cheesy-sour cream sauce and grated potato casserole.

By MARBALET

Gallery

Recipe Summary test

prep:

30 mins

cook:

1 hr 15 mins

additional:

12 hrs

total:

13 hrs 45 mins

Servings:

Yield:

7 servings

Nutrition Info

Ingredients

Original recipe yields 7 servings

The ingredient list now reflects the servings specified

5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
½ teaspoon ground black pepper
2 tablespoons minced onion
⅜ cup butter
1 (16 ounce) container sour cream
1 ½ cups milk
1 cup shredded processed cheese

Directions

Step 1
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.

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Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 3
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.
Step 4
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.
Step 5
Bake the casserole for one hour.

Nutrition Facts

Per Serving:

531 calories; protein 13.9g; carbohydrates 53.4g; fat 29.9g; cholesterol 76mg; sodium 1092.6mg. Full Nutrition

Reviews (42)

Most helpful positive review

lisa

11/17/2010

Loved these!! I made half the recipe but cheated & used frozen shredded hashbrowns. I used 5 cups(frozen, NOT thawed) for 1/2 the recipe. I also halved the salt & pepper on top of halving the recipe(so actually quartered the salt & pepper, I suppose:), just for personal taste. I didn't layer-just mixed everything up together. They were sooooo good!! Using the frozen hashbrowns, it looked very dry going into the oven but it baked up creamy & delicious! Read More

Helpful

(69)

Most helpful critical review

Soleil01

12/12/2011

I was disapointed with the outcome of thiis recipe. It is a good tasting potato side dish but I will stick to my favourite scalloped potato recipe to which I could add sour cream to get the same flavour as this time-consuming recipe (boiling potatoes the day before not to mention the extra dishes this recipe creates does not make it working-mom friendly). Read More

Helpful

(8)

40 Ratings

5 star values: 18
4 star values: 16
3 star values: 4
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

lisa

11/17/2010

Helpful

(69)

Kaye Lynn

01/21/2010

Wonderful, I love it. One of my fave restaurants serves this as one of their potato choices. It works fine with frozen shredded hashbrowns or the ones from the refrigerator section. Less work and time. No need for layering this, I mix everything together, pour it in a baking dish, and stick it in the oven. Read More

Helpful

(47)

Christina

Allstar

11/03/2010

Oh where do I begin with this recipe?! They are absolutely delicious but I can't give it a full 5 stars because some of the ingredients in the ingredients list do not match up with the ingredients in the directions which made the recipe very unclear to me. First it says butter...well is it melted butter or softened or what? I used melted. Then it said to mix the butter with the spices but then it says to sprinkle the 'dry' spices over the potatoes so that's confusing. Then it says to grate the processed cheese so I assumed Velveets(R) but in the directions it says to pour on the processed cheese sauce...huh???? What I ended up doing was taking all the ingredients and doing what I thought was right which was mixing the melted butter (I used light) with the spices (only using 1/2 of the salt) and onions. I also 1/2'd the sour cream/milk mixture (I used light sour cream and fat free milk) and was glad I did as it would've been too much IMO and I used light Velveeta(R) that I shredded. The result was a fantastic potato dish that I will definately make again! Thanks for sharing.:) Read More

Helpful

(46)

MrMom

11/04/2004

Very good recipe we prepared it just like it said and after tasting it we will be making these changes. Boil potatoes a bit longer 12 - 15 minutes. Use half the sour cream (unless you really LIKE sour cream because as the recipe is written that is the strongest flavor). If you cut the sour cream add a half cup milk more. I would also add a teaspoon of dill (preferably fresh but dried will do). And I would up the temperature to 400. Sounds like a lot of changes but it really isn't - it really was pretty easy to fix. Read More

Helpful

(25)

Cali Girl

12/29/2007

We served this with a smoked spiral ham and it was fantastic! We added chopped cooked bacon and green onions to each layer and topped it off with the same. Added extra cheese and it was a major hit. Will definitley do this one again! Read More

Helpful

(17)

TREE_TIGGER

03/14/2003

I used more onion than the recipe called for reduced the amount of milk and used cheddar cheese instead of velveeta - it was very yummy! It was just as good the next day for leftovers. Read More

Helpful

(15)

Erimess

01/02/2012

This was pretty good - a 4.5 for flavor. But I have to agree with Christine about the confusing directions. I too melted the butter and it was much easier to dribble that on as a layer rather than trying to spread just softened butter. And I used velveeta. In addition to what she said we're instructed for the spice/butter layer to only mix half of it and then to put all of it (implied but huh?) on as a layer but instructed to just use all of the other ingredients and layer half of them (as it should be). And then it never instructs to actually mix the other half of the spice/butter ingredients. This is one of those cases where you better read through the entire directions first otherwise you'll find yourself wasting time mixing the other half of the spice/butter stuff. That's just silly and even an experienced cook might need to do a double-take of that. But in the end it was tasty. Next time I think I'd try the frozen hash browns. Grating potatoes wasn't my favorite activity and I might try a different cheese as well. I also might mix it all together as some have. (Another note some people might not get what 3/8 cup is. Call it 6 tbsp or 1/4 cup 2 tbsp.) Read More

Helpful

(12)

Navy_Mommy

12/12/2003

This recipe was a hit at out house. It is similar but a little different from the hashbrown recipe I have been using for years. Next time I make though I will have to change a few things. First when I mixed the seasoning with the butter it made it difficult to spread evenly. I would suggest sprinkling the seasoning on the potato layers and then spreading the butter. I had sections that were really salty and some that needed a lot of salt. I used gold potatoes I don't know if this is why but it got watery. I don't know how to fix that though. The taste was creamy and very rich. Read More

Helpful

(11)

MISSBEHAIVIN

09/11/2004

I first tried this recipe last Christmas. Everyone loved it and the recipe has since been shared with other members of my family. I cut some of the calories and fat by using fat free sour cream and 'light' cheese. Although it takes more time than I like to prepare it's very well worth it. Huge hit with all. Read More

Helpful

(11)

Soleil01

12/12/2011

Helpful

(8)

More Reviews

Back to Delmonico Potatoes

All Reviews for Delmonico Potatoes

- of Reviews

Delmonico Potatoes

Servings Per Recipe: 7
Calories: 531.4

% Daily Value *

protein: 28 %

carbohydrates: 17 %

dietary fiber: 24 %

sugars:

fat: 46 %

saturated fat: 94 %

cholesterol: 25 %

vitamin a iu: 17 %

niacin equivalents: 39 %

vitamin b6: 51 %

vitamin c: 88 %

folate: 13 %

calcium: 18 %

iron: 13 %

magnesium: 27 %

potassium: 36 %

sodium: 44 %

thiamin: 28 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Delmonico Potatoes

1 of 42

All Reviews

lisa

11/17/2010

Helpful

(69)

Kaye Lynn

01/21/2010

Helpful

(47)

Christina

Allstar

11/03/2010

Helpful

(46)

MrMom

11/04/2004

Helpful

(25)

Cali Girl

12/29/2007

Helpful

(17)

TREE_TIGGER

03/14/2003

I used more onion than the recipe called for reduced the amount of milk and used cheddar cheese instead of velveeta - it was very yummy! It was just as good the next day for leftovers.

Helpful

(15)

Erimess