Carb Diva's Potatoes Delmonico Recipe
Earlier this week, I presented an article for filet mignon and Gorgonzola with a balsamic/Dijon sauce. A beautiful steak requires an equally decadent side-dish. (This is not the time for a mere baked potato.)
Now, I must issue a word of caution—these potatoes are not for the faint of heart, literally. They might be better named "heart attack on a plate." I wouldn't make a steady diet of them; I wouldn't even eat them once a month. But for a once-in-a-blue-moon indulgence...
Making this dish is a two-step process—first you will prepare and cook a potato gratin. Once that is done, it will be used as the filling for twice baked (stuffed) russet potatoes.
First prepare the potato gratin
- 1 cup milk
- 1 cup heavy cream
- 2 cups finely sliced leeks, (white part only)
- 1 tablespoon minced garlic, slowly sauteed in a bit of butter
- 1 tablespoon rosemary, finely minced
- pinch ground nutmeg
- coarse salt and ground pepper, to taste
- 5 tablespoons unsalted butter, at room temperature
- 4 Yukon gold potatoes, peeled and cut into 1/8-inch thick slices
- Preheat oven to 400 degrees F.
- Combine the milk and cream with leeks, garlic, rosemary, and nutmeg in a large heavy saucepan over medium heat. Add salt and pepper and bring to a simmer. Whisk in 3 tablespoons of the butter, remove from heat, and set aside.
- Using the remaining butter, generously coat the interior of an 11x7x2-inch baking pan. Set aside.
- Season potato slices with salt and pepper. Using about half the slices, cover the bottom of the prepared pan, slightly overlapping the potatoes. Pour half of the milk mixture over the potatoes. Make another layer with the remaining potatoes and cover with the remaining milk mixture.
- Bake for about 1 hour, or until the tip of a small knife is easily inserted into the center.
- Remove from heat and let cool a bit.
Next, Prepare the Baked Potato Shells
- 6 large russet (Idaho) potatoes, washed and dried
- oil for coating potatoes
- 1/2 cup melted unsalted butter
- Preheat oven to 375 degrees F.
- Pierce the potatoes with a table fork. Lightly coat with oil and bake for about 1 hour, or until the tip of a sharp knife is easily inserted into the center. Remove from oven and set aside until cool enough to handle.
- Turn the oven temperature to "Broil."
- Place the cooled Idaho potatoes on a cutting board. Using a small, sharp knife, carefully cut out the top of each potato, leaving a 1/4-inch border all around. Scoop out the flesh of each potato, leaving a neat shell. Reserve the scooped-out flesh for use in another recipe.
5. Using a pastry brush, generously coat each shell, inside and out, with melted butter. Place the buttered shells on a broiler pan and broil, watching carefully, for about 6 minutes, or until crisp.
6. Remove from the broiler and return the oven temperature to 400 degrees F.
Assemble the Delmonico Potatoes
Divide the gratin into 6 equal portions. Pack a portion into each potato shell.
Using a pastry brush, lightly coat the top of each potato with melted butter. Bake for 10 minutes, or until the interior is hot and the top is crusty.
What Makes this Recipe Work?
- Don't let the long cooking time dissuade you from making this wonderful side dish. There is actually very little preparation time—your oven will be doing most of the work while you relax.
- These potatoes can be prepared ahead of time. Simply cover and store in your refrigerator. When ready to bake, place in your preheated oven, but increase the cooking time from 10 minutes to 30 minutes so that they will be heated through. This is exactly how much time you should allow your prime rib roast to rest before slicing. Perfect!
Why Two Different Types of Potatoes?
- Russett (Idaho) potatoes have a thicker skin which holds up well to being "stuffed."
- Known for their yellow color and rich flavor, Yukon golds keep their shape when boiled or steamed.
© 2014 Linda Lum