Cooking with your Kids!: Chef Cole Thornton & Daughter Alice, Cheesy Delmonico Potatoes Recipe

Delmonico Potatoes

Makes 8-12 servings 

 

Ingredients 

8 cups yellow potatoes, peeled and cut into bite size pcs

4 cups shredded cheddar 

 

2 cups milk

¼ cup flour

¼ cup butter

1 Tb dijon mustard 

2 TB salt

1 tsp black pepper

 

1 cup breadcrumbs

¼ cup melted butter

Salt and pepper

 

Directions-

Put the diced potatoes in a pot with enough water to cover, add a pinch of salt to the water and cook the potatoes over medium high heat until they are fork tender but not falling apart. Once the water comes to a boil they should only take a few minutes. Drain the potatoes and run under cold water and set aside to cool. 

 

While the potatoes are cooking you can make your bechamel sauce. Bechamel is simply milk thickened with flour and butter, also know as roux. Heat the milk in the microwave until hot, about 2 minutes. In a small pot, melt the butter and add the flour, stir to make a paste. Add the hot milk to the butter and flour and whisk until the roux dissolves in the milk. Bring the milk to a simmer to activate the thickening power of the roux, stir the milk so the flour doesn’t settle on the bottom and scorch. Once the sauce thickens, add the dijon and salt and pepper. Remove  from the heat. 

 

Preheat and oven to 375 F. Combine the potatoes, sauce and cheese, mix and put into a well greased 9×13 inch baking pan. Mix the breadcrumbs with the melted butter and season with salt and pepper. Top the potatoes with the buttered breadcrumbs and put into the oven, bake for 30 minutes until the top is golden brown and crispy.