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Creamy scalloped potato casserole with golden cheese crust and fresh parsley garnish.

Delmonico Potatoes

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 499 kcal

Ingredients
  

  • 2 pounds frozen shredded hash brown potatoes thawed
  • 1 cup whole milk
  • 1 1/4 cups heavy cream
  • 1 teaspoon dry mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 4 1/2 cups sharp cheddar cheese freshly grated
  • Fresh chopped parsley for garnish

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
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  • Spread the thawed hash brown potatoes evenly in the prepared baking dish.
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  • In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder, onion powder, dried parsley, and black pepper. Cook over medium-low heat, stirring frequently.
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  • Once the mixture is warm, add the shredded cheddar cheese and continue stirring until the cheese is completely melted and the sauce is smooth.
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  • Pour the cheese sauce evenly over the potatoes in the baking dish. Bake in the preheated oven for 50-60 minutes, or until the edges are golden brown and bubbly.
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  • Serve warm, garnished with fresh parsley.
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Nutrition

Calories: 499kcalCarbohydrates: 24gProtein: 19gFat: 37gSaturated Fat: 22gSodium: 681mgFiber: 2g
Keyword Delmonico Potatoes
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