Delmonico Potatoes
Ingredients
5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons minced onion
3/8 cup butter
1 (16 ounce) container sour cream
1 1/2 cups milk
1 cup shredded processed cheese
2 teaspoons dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons minced onion
3/8 cup butter
1 (16 ounce) container sour cream
1 1/2 cups milk
1 cup shredded processed cheese
Methods/steps
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
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
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