Delmonico Potatoes November 12, 2009


Joann Holmes (A friend from Shannondale)

8 medium red potatoes
1/2 lb sharp cheese
1 tsp dry mustard
1 1/2 tsp salt
1/2 pint whipping cream
1 cup milk
dash pepper
3 dashes nutmeg


Boil potatoes until not quite done. Cool; peel and grate fine into a 1 ½ quart casserole dish. Do not stir. Heat cheese, mustard, salt, pepper, nutmeg, cream and milk until cheese melts. Pour over potatoes. Do not stir. Bake at 325 deg for 3/4 to 1 hour or until done. This may be prepared the day before and placed covered in the refrigerator and cooked just before serving.

Joann says this freezes well. She also tells me that this is a family favorite of whole family and was published in a cookbook in Nashville several years ago.


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