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Delmonico Potatoes

Rated as 4.21 out of 5 Stars

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

13 h 45 m servings 531 cals
Original recipe yields 7 servings

Directions

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

Nutrition Facts


Per Serving: 531 calories; 29.9 g fat; 53.4 g carbohydrates; 13.9 g protein; 76 mg cholesterol; 1093 mg sodium. Full nutrition

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Reviews

Read all reviews 28
  1. 39 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

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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...

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...

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...

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...

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...

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.

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 ...

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...

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...