-
-
My review
Delmonico Potatoes
189
MARBALET
"This is a cheesy-sour cream sauce and grated potato casserole."
Added to shopping list.
Go to shopping list.
Ingredients
13 h 45 m servings 531Original recipe yields 7 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2940 Ratings
-
-
-
-
-
Most helpful positive review
11/11/2010
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 re...
Most helpful critical review
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...
Most helpful
Most positive
Least positive
Newest
11/11/2010
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 re...
11/2/2010
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 ingredi...
1/21/2010
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 an...
11/4/2004
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 real...
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 majo...
9/16/2001
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.
1/1/2012
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 ...
9/11/2004
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 crea...
10/14/2003
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. Fir...