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Bobby Hackett's Delmonico Potatoes Recipe

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This recipe for Bobby Hackett's Delmonico Potatoes, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Josephine Lordi


2 1/2 lb. cooked potatoes (Maine Preferred)
1 tspn. White pepper
4 Tblspn. Grated parmesan cheese or more to taste
1 Tblspn. melted butter 2 Cups light cream
1 tspn. Salt
Paprika to taste

Peel and quarter the cooked potatoes.
Cover and refrigerate overnight.
The next day, chop the potatoes into small chunks and place in a large missing bowl.
Add cream, pepper, salt and about 2 Tablespoons of cheese.
Stir well until the mixture blends and thickens.
Be careful not to mash the potato chunks.
Preheat the oven to 375.
Spread potato mixture into lightly buttered 8 in square casserole.
Spinkle with remaining cheese and paprika.
Drizzle with melted butter.

Bake uncovered for 30 or 40 minutes or until top turns golden brown at 375 for 30-40 Minutes




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