DELMONICO POTATOES

By á-49249

Ingredients

• 3 Tbs. UNSALTED BUTTER
• 1 ONION, CHQPPED FINE
• 2 CLOVES GARLIC, MINCED
• 2 1/2 C. HEAVY CREAM (DIVIDED)
• 1 1/2 C. LOW-SODIUM CHICKEN BROTH (DIVIDED)
• 2 1/2 LB YUKON GOLD,RED OR ALL PURPOSE
• WHITE POTATOES(NOT RUSSETS)PEEL AND CUT- INTO 1/2" CUBES
• l/8 TSP FRESH GRATED NUTMEG
• 2 tsp, SALT
• I 1/2 tsp. PEPPER
• 1 tsp. GRATED LEMON PEEL
• 2 tsp. FRESH LEMON JUICE
• 5 C. FROZEN HASH BROWNS, THAWED & DRY
• 3/4 C. PARMESAN CHEESE, GRATED( divided)
• 1/4 C. FINELY CHOPPED FRESH CHIVES(divided)

Preparation

Step 1

Melt I Tbs. butter in large pan. Cook onion until softened, about 3 min. Stir in garlic and cook until fragrant,about 30 seconds.
Stir in 2 c. cream, 1 c. broth, potatoes, nutmeg, salt and pepper. Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10
min. Remove from heat and add lemon zest and lemon juice.
Transfer mixture to 9x13" baking dish and bake on middle rack at 450 until bubbling around edges and surfaceis iust golden. about 20 min. Meanwhile. melt remaining 2 Tbs. butter in large nonstick skillet over medium -high heat. Cook shredded potatoes until beginning to brown, about 2 min. Add remain 1/2c. Cream and 1/2 c.broth and cook until liquid has evaporated, about 3 min. Turn off heat. Add cheese and 2 Tbs. chives.
Remove dish from oven. Too with shredded notato mixture. Snrinkle rernaininz cheese and bake for 20 rnin
more. Sprinkle with remaining 2Tbs. Chives.