Delmonico Potato Bake

By MooK

Ingredients

• 3 tablespoons butter
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 2 1/2 cups heavy cream
• 1 1/2 cups low-sodium chicken broth
• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1/8 teaspoon freshly grated nutmeg
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon grated zest and 2 teaspoons juice from 1 lemon
• 5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels
• 3/4 cup grated Parmesan cheese
• 1/4 cup finely chopped green onions

Preparation

Step 1

Adjust the oven rack to the upper-middle position and heat the oven to 450 degrees. Melt 1 tablespoon butter in a large saucepan over medium heat. Cook the onion until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are translucent at the edges and the mixture is slightly thickened, about 10 minutes (the potatoes should not be cooked all the way through). Off the heat, stir in the lemon zest and juice.

Transfer the potato mixture to a 9X13-inch baking dish and bake until bubbling around the edges and the surface is just golden, about 20 minutes.

While the potatoes are baking, melt the remaining butter in a large nonstick skillet over medium heat. Cook the shredded potatoes until they are just beginning to brown, about 3-4 minutes. Add the remaining cream, remaining broth, and 1/2 teaspoon pepper to the skillet and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Off the heat, stir in 1/2 cup cheese and 2 tablespoons green onions.

Remove the baking dish from the oven and top with the shredded potato mixture. Sprinkle with the remaining cheese and continue to bake until the top is golden brown, about 20 minutes. Let the potatoes cool for 15 minutes. Sprinkle with remaining green onions and serve.