Delmonico Potatoes

·        Cut potatoes into ½ inch dice. Place in ovenproof casserole.

·        Barely cover with hot milk and season.

·        Bring to boil and cook in oven (approx. 45 mins.) until soft.

·         Sprinkle well with white bread crumbs and melted butter

·        Replace in the oven until bread crumb topping is golden brown and crisp.

Delmonico Potatoes No. 2

2 cups cooked potatoes, diced

            Salt and pepper

2 cups medium Veloute or

 Béchamel sauce              

            Buttered crumbs

Mix potatoes and sauce, add salt and pepper, and pour into a buttered casserole; cover with crumbs and bake ten minutes in a hot oven (400 F.). Serves 6.

Variation: Add ¼ cup diced cooked pimento to the sauce. The crumbs may be omitted and the potatoes sprinkled with grated cheese or grated cheese may be mixed with crumbs.