Delmonaco Potatoes
Thin-sliced boiled potatoes layered with a creamy American cheese sauce, baked covered then uncovered until golden. Make ahead or freeze. Serves 8.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Delmonaco Potatoes are a rich, cheesy scalloped potato casserole. Whole potatoes are boiled in their skins, cooled, peeled and sliced thin, then layered with a smooth sauce of butter, flour, warm milk and orange American cheese.
Sandra Mills makes them early in the day and keeps them in the refrigerator, or makes them well ahead and freezes them.
Ingredients
Potatoes
- 1 1/2 pounds of whole potatoes, washed but not peeled
Sauce
- 1 tablespoon butter
- 1 1/2 tablespoons flour
- 1 1/2 cups warm milk
- 1/2 pound orange American cheese, shredded
Instructions
- Cook the potatoes. Place the potatoes in a large pot, cover with water and bring to a boil. Cook until a long fork slips out of the potatoes easily. Take them out and let them cool.
- Make the sauce. Melt the butter in a medium saucepan. Remove from the heat and stir in the flour. Stir in the warm milk and return to low heat, stirring constantly. Add the cheese and cook and stir for 5 minutes.
- Assemble. Peel the potatoes and slice them 1/8 inch thick. Grease an oblong casserole. Layer potatoes and sauce until all is used up.
- Bake. Cover with foil and bake at 350°F for 25 minutes. Uncover and bake at 400°F until golden brown. Serves 8.
Tips
- Sandra's make-ahead notes: the casserole can be made early in the day and kept in the fridge, or made in advance and frozen. Current food-safety advice is to thaw frozen casseroles in the refrigerator rather than at room temperature.
- Refrigerate the boiled potatoes if they will wait more than 2 hours before assembling.
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