Delmonico Potatoes
Yield
8 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
melted |
|
| 7 | cups |
potatoes
thinly sliced |
|
| 1 | teaspoon |
garlic
finely chopped |
|
| ¼ | cup |
onions
finely minced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
swiss cheese
grated |
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
melted |
|
| 1.7 | l |
potatoes
thinly sliced |
|
| 5 | ml |
garlic
finely chopped |
|
| 59 | ml |
onions
finely minced |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
swiss cheese
grated |
|
| 1 | each |
eggs
|
|
Directions
PREHEAT OVEN TO 425℉ (220℃).
Combine butter, potatoes, garlic, onion, salt and pepper in a bowl and mix well.
Place in a baking dish , cover and place in oven for 10 minutes.
Scald the milk in a small pot on the stove, then add it to the potatoes, and cook, uncovered, another 20 minutes.
Add the grated cheese and the egg to the potatoes in the baking dish and mix well.
Replace in the oven until the top is browned, another 10 minutes or so.
