Ingredients: |
Ingredients: 3 tbsp unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 1/2 c heavy cream
1 1/2 c low-sodium chicken broth
2 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
1/8 tsp fresh grated nutmeg
salt and pepper
1 tsp grated zest and 2 tsp juice from 1 lemon
5 cups frozen shredded hash browns, thawed and patted dry with paper towels
3/4 c Parmesan cheese, grated
1/4 c finely chopped fresh chives
|
Directions: |
Directions:Adjust oven rack to upper-middle position and heat oven to 450 degrees. melt 1 tbsp butter in dutch oven over medium-high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 tsp salt, and 1 tsp pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges, about 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, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 c 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 top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives and serve. |
This recipe for Delmonico Potatoes (Funeral potatoes) is from