Delmonico Potatoes from United Air Lines
Cheesy, rich Delmonico Potatoes shown here with Pot Roast and Heavenly Delight Salad
City/Region: United States of America
Time Period: 1954
It’s hard to go wrong with potatoes, cream, and cheese. Dishes like this would have been standard fare during the Golden Age of airline travel, when airlines went to great lengths to draw customers in with excellent food.
After tasting, I think the texture would be better and the cream mixture would be distributed better if the potatoes were chopped smaller. The recipe below calls for smaller sized pieces of potato than I show in the video. This would also make excellent mashed potatoes.
Ingredients:
- 8 medium potatoes, peeled and chopped in about 1/4” (5 mm) pieces
- 1/2 cup (96 g) chopped pimentos
- 2 cups (475 ml) half and half
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- Plenty of grated parmesan cheese to cover the potatoes
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the potatoes and pimentos together. Put the mixture into a baking dish.
- Mix together the half and half, salt, and pepper in a saucepan. Heat it just until it simmers, then pour it over the potatoes. You want the half and half to cover most of the potatoes. Bake for 1 1/2 hours, or until the potatoes are cooked through.
- Take the potatoes out of the oven and turn the heat up to 400°F (205°C). Sprinkle a generous amount of the parmesan over the dish (the amount is up to you, use as much or as little as you want. I made sure to cover the entire dish with it). Return the dish to the oven for 5 minutes, or until the cheese is melted and lightly browned.
- Serve it forth with Pot Roast and Heavenly Delight Salad for a full meal from the Golden Age of air travel.