Emeril Lagasse’s Delmonico Potatoes Recipe
Description:
Emeril Lagasse’s Delmonico Potatoes are a savory delight, capturing the essence of comfort and flavor in every bite. This recipe, sourced from Emeril’s own website, reflects the culinary prowess of the renowned chef, offering a taste of indulgence that’s perfect for any occasion. While not claiming to replicate the exact dish served at the historic Delmonico’s Restaurant in NYC, this rendition mirrors the one found at Emeril’s own establishment, Emeril’s Delmonico Steakhouse in New Orleans.
Recipe Information:
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Total Time: 40 minutes
- Servings: Not specified
- Yield: Not specified
Nutritional Information (per serving):
- Calories: 295.9
- Fat Content: 3.7g
- Saturated Fat Content: 2.1g
- Cholesterol Content: 9.2mg
- Sodium Content: 70.9mg
- Carbohydrate Content: 59.1g
- Fiber Content: 7.1g
- Sugar Content: 5.2g
- Protein Content: 8.1g
Keywords:
Vegetable, Low Protein, Low Cholesterol, Healthy, < 60 Mins, Oven, Easy
Ingredients:
- 1 tablespoon butter
- 1/2 cup chopped onion
- Salt, to taste
- Freshly ground white pepper, to taste
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 4 large Idaho potatoes, peeled and thinly sliced
- 1 tablespoon olive oil
- 1/2 cup fresh parsley leaves, chopped
- Bread crumbs, for topping
- Olive oil, for drizzling
- Emeril’s Essence (Creole seasoning)
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat the oven to 400°F (200°C). |
| 2 | In a large sauté pan, melt the butter over medium heat. |
| 3 | Add the chopped onions to the pan and season with salt and pepper. Sauté for about 1 minute until softened. |
| 4 | Stir in the minced garlic and cook for an additional minute until fragrant. |
| 5 | Sprinkle the flour over the onion and garlic mixture, stirring constantly to combine. Cook for another minute to remove the raw flour taste. |
| 6 | Gradually pour in the milk, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle boil, then remove it from the heat. |
| 7 | Stir in the thinly sliced potatoes, ensuring they are evenly coated with the creamy sauce. Season with additional salt and pepper to taste. |
| 8 | Transfer the potato mixture to a greased 6-cup baking dish, spreading it out into an even layer. |
| 9 | In a separate mixing bowl, combine the bread crumbs with a drizzle of olive oil and a sprinkle of Emeril’s Essence. Mix until the bread crumbs are evenly coated. |
| 10 | Stir in the chopped parsley leaves, incorporating them into the bread crumb mixture. |
| 11 | Spread the seasoned bread crumb mixture evenly over the top of the potatoes in the baking dish. |
| 12 | Place the dish in the preheated oven and bake for 10 to 12 minutes, or until the bread crumbs are golden brown and crispy. |
| 13 | Once done, remove the dish from the oven and allow it to cool slightly before serving. |
| 14 | Serve the Emeril Lagasse’s Delmonico Potatoes hot as a delectable side dish to complement any main course. Enjoy! |
Note: Emeril’s Essence is a blend of spices that adds a kick of flavor to dishes. You can find the recipe for Emeril’s Essence on Emeril Lagasse’s website or substitute with your favorite Creole seasoning blend.
Recipe Source: Emeril Lagasse’s website
Whether you’re hosting a dinner party or simply craving a comforting side dish, these Delmonico Potatoes are sure to impress with their rich flavor and creamy texture, making every bite a true delight.
