Ingredients: |
Ingredients: 3 tbsp unsalted butter
1 onion finally chopped
2 garlic cloves, minced
2 1/2 cups heavy cream
1 1/2 cups low sodium chicken broth
2 1/2 lbs YUKON GOLD potatoes, peeled and cute into 1/2 inch cubes.
1/8 tsp freshly grated nutmeg
1 tsp grated zest and 2 tsp juice from 1 lemon
5 cups shredded hash browns potatoes, thawed and patted dry with paper towel.
3/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh chives
|
Directions: |
Directions:Adjust oven rack to upper or middle position and heat oven to 450 degrees.
Melt 1 tbsp butter in a Dutch oven over medium high heat.
Cook the onion until soft (about 3 minutes).
Stir in garlic and cook until fragrant (about 30 seconds).
Stir in two cups cream, 1 cup broth, Yukon Gold potatoes, nutmeg, 2 tsp salt and 1 tsp pepper.
Bring to a boil then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened (about 10 minutes).
Take off heat and stir in the lemon zest and juice.
Transfer the potato mixture to a 13 X 9 inch baking dish and bake until bubbling around the edges and surface is just golden (20 minutes).
Meanwhile melt remaining butter in large nonstick skillet over medium high heat.
Cook shredded potatoes until beginning to brown, about 2 minutes.
Add remaining cream, remaining broth and 1/2 tsp pepper to skillet and cook (stir occasionally) until the liquid has evaporated (about 3 minutes).
Off heat stir in 1/2 cup cheese and 2 tbsp chives.
Remove baking dish from oven and top with shredded potato mixture.
Sprinkle with remaining cheese and continue to bake until golden brown (about 20 minutes).
Let cool for 15 minutes.
Sprinkle with remaining chives and serve |
This recipe for (Potatoes) Delmonico Potatoes is from