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To truly appreciate Delmonico Potatoes, we must take a step back into the rich culinary heritage of the 19th century, specifically to New York City. The name "Delmonico" is synonymous with fine dining and innovation, stemming from the renowned Delmonico's restaurant, which opened its doors in 1827. Founded by the Delmonico brothers, this establishment became a pivotal point for culinary creativity, introducing a host of new dishes that would define American dining.

Delmonico Potatoes Recipe

Discover the comforting charm of Delmonico Potatoes Delight! This creamy potato casserole combines russet potatoes with sharp cheddar and aromatic spices, making it a perfect side for gatherings and celebrations. Dive into its rich history and learn how to create this indulgent dish step-by-step. Ideal for family dinners or special occasions, it's a staple that offers nostalgia and satisfaction in every bite. Try it out and warm your heart! #ComfortFood #PotatoCasserole #DelmonicoPotatoes #YummyRecipes #FamilyFavorites
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Ingredients
  

2 pounds russet potatoes, peeled and cubed

1/2 cup sour cream

1/2 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/4 cup butter, melted

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

1/4 cup fresh chives, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Boil Potatoes: In a large pot, place the cubed potatoes and cover them with water. Add a sprinkle of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and set aside.

      Sauté Onions and Garlic: In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

        Prepare Cream Mixture: In a large bowl, combine the sour cream, heavy cream, shredded cheddar cheese, grated Parmesan, paprika, black pepper, and salt. Mix well until smooth.

          Combine Ingredients: Add the drained potatoes and sautéed onion-garlic mixture into the cream mixture. Gently fold to coat the potatoes evenly.

            Bake the Potatoes: Transfer the potato mixture into a greased 9x13-inch baking dish. Spread it out evenly. If desired, sprinkle a bit more cheddar on top for extra cheesiness.

              Bake: Place in the oven and bake for 30-35 minutes, until golden and bubbly.

                Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped chives before serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8