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Nutrition Facts
Serving Size 1 (268g) Recipe makes 24 servings
Calories 266
Calories from Fat 83		(31%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 5.8g	28%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 425mg		17%
Potassium 908mg		25%
Total Carbohydrate 37.7g		12%
	Dietary Fiber 4.3g	17%
	Sugars 1.6g
Protein 9.1g		18%
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Ma's Delmonico Potatoes

Recipe #387429 | 1½ hours | 45 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: davianng
Aug 27, 2009

This is my mother's adaptation of the famous restaurant's specialty. She's been making it for 40 years, and has passed the torch to me. It is what I am always asked to bring for Christmas and Easter dinner. So savory and even better heated up the next day. I have also added chunks of ham and frozen peas for a one-dish meal.

SERVES 24 , 4 quarts (change servings and units)

Ingredients

10 lbs potatoes, boiled, peeled and cubed
6 tablespoons butter
6 tablespoons flour
3 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon cayenne
1/2 teaspoon pepper
1 teaspoon paprika
6 cups milk
10 ounces Cracker Barrel sharp cheddar cheese (red package)

Directions

1
Place potatoes in a greased 4 quart casserole.
2
Shred cheese.
3
Melt butter in saucepan.
4
Mix flour, salt, dry mustard, cayenne, pepper and paprika; add to melted butter.
5
Cook, stirring with whisk constantly, until bubbly.
6
Add milk and continue stirring until mixture starts to become thick.
7
Begin adding shredded cheese by the handful, stirring all the while.
8
Continue cooking and stirring until mix has boiled about 5 minutes (to cook flour, so as not to have "floury" taste).
9
Pour cheese sauce over potatoes.
10
Bake @ 450 degrees 30 minutes to 1 hour, until bubbly and beginning to brown on top.