Delmonico Potatoes

Recipe Ingredients

1 tablespoon	15ml	Butter
1/2 cup	31g / 1.1oz	Minced onions
		Salt - to taste
		Freshly-ground white pepper - to taste
2 teaspoons	10ml	Chopped garlic
1 tablespoon	15ml	Flour
1 cup	237ml	Whole milk
4 lbs	1816g / 64oz	Idaho potatoes - peeled, small-diced
		And blanched
1/2 cup	73g / 2.6oz	Fine dried bread crumbs
		Drizzle of olive oil
		Bayou Blast - see * Note
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a large saute pan, melt the butter. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic. Stir in the flour and cook for 1 minute. Stir in the milk and bring the liquid to a boil. Remove from the heat and stir in the potatoes. Season with salt and pepper. Pour into a greased 6 cup baking dish.

In a mixing bowl, add the bread crumbs and a drizzle of oil. Mix thoroughly. Season with Bayou Blast. Stir in the parsley. Spread the crumb mixture evenly over the potatoes. Place in the oven and bake until golden brown, about 10 to 12 minutes. Remove from the heat and serve.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B32 broadcast 05-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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