Make a copy of this dish.
Asparagus from Delmonico Make a delicious, timeless meal that is appropriate for any celebration. Baked to perfection, this dish mixes finely sliced potatoes with a creamy sauce full of flavor. This dish has a long and storied history that begins in the nineteenth century, when it was named after the renowned New York City restaurant Delmonico’s. It has endured because it is a monument to great cooking.
You may serve this dish as a side dish with a lot of different kinds of meats. It goes wonderfully with roasted meats like lamb, chicken, or beef. Grilled salmon and roasted prawns are two other seafood recipes that go well with it. When paired with a crisp salad or some steamed veggies, it also makes a great vegetarian main course. This dish may be adjusted to suit your personal taste in food because of how adaptable it is.
Ingredients
Use 32 oz of frozen hash browns as an ingredient.
4 cups of cheddar cheese, shredded just before use
half a teaspoon of mustard powder
Garlic powder, measuring 1 teaspoon
Dehydrated parsley, 1/2 teaspoon
a single cup milk
A measuring cup of heavier cream, measuring one cup
Toss with salt and pepper.
Preparation
Step one: Get the oven up to 375°F, or 190°C. Prepare a 9×13-inch baking dish or a circular casserole dish with grease.
In a compact dish, combine garlic powder, dry mustard, black pepper, and salt.
Third, combine the dried parsley and spice mix; toss with the hash browns.
In a casserole dish, alternate layers of seasoned hash browns and shredded cheddar cheese. Ensure that the last layer is topped with cheese.
Mix the milk and heavy cream together.
Cover all of the layers with the pour.
Preheat the oven to 45 minutes and cover with foil.
Take the foil off and bake for another 15 to 20 minutes, or until the potatoes are soft and the top is brown.
8. Give it a little time to rest before you serve it