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Delmonico Potatoes

My recipe cooks the Kestrel potatoes in a microwave for about 16 minutes, whole, the day before and grates the cold skinned potato. Alternatively you could cook them in your oven at around 175c, covered and with a little water but it would take longer. I have also added natural yoghurt to the recipe. If you use your microwave remember to treat with caution when removing the HOT cooked potatoes. You will need a small saucepan, a baking dish, a grater and a bowl plus your dishes for crumbing, for this recipe. I used two smaller Pyrex dishes instead of a baking dish to achieve the same result.
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Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • One kilo Kestrel potatoes.
  • 125 ml Pure cream
  • 125 ml full cream milk
  • 125 ml natural yogurt
  • 150 g grated cheese
  • One small onion peeled; finely chopped.
  • 65 g butter
  • Salt and pepper
  • 80 g course breadcrumb
  • Smoked paprika

Method
 

  1. Rinse the potatoes in cold water and place them in a microwave safe bowl. A little water in the bowl is OK. Cover the bowl with plastic wrap or microwave safe plate. Cook for about 16 minutes
  2. Refrigerate the potatoes overnight.
  3. The next day skin the potatoes (discarding the skins) and course grate the potato
  4. Pre-heat your oven to 175c
  5. Grease a suitable size baking dish with a little of the butter and add the grated potato. Put aside
  6. In the saucepan on medium heat sweat the onion in about 50g butter. Avoid colouring the onions
  7. When the onions are transparent (about 3 minutes) add the cream, milk, yogurt and half the cheese. Bring to the boil before turning down the heat. Simmer for two minutes. Season.
  8. Pour the cream mix over the grated potato
  9. In the meantime melt the remaining butter and mix into the breadcrumb
  10. Top the potato with the remaining cheese and breadcrumb
  11. Finish with a little sprinkling of paprika
  12. Place the dish in the oven and bake for 30 minutes or until the cheese/ breadcrumb is golden brown

Notes

If you prefer the finished product to be softer increase the cream, milk and yogurt proportionally.
This recipe works well when it is baked in a muffin pan for individual portions. Make sure the pan is well greased
Your finished product can be frozen