Potatoes Delmonico Recipe
Ingredients
9 cups watar 1 teaspoon salt
1 package (8 ounces) dehydrated sliced potatoes (4 1/2 cups)
1 can (10 1/2 ounces) chicken gravy
1 tablespoon grated onion
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon pepper
1 1/4 cups milk
2 packages (4 ounces each) shredded Cheddar cheese (2 cups)
2 pimientos, diced
Directions
Heat water to boiling in large saucepan; add salt and potatoes; cover, lower heat; cook 20 minutes.
While potatoes cook, combine chicken gravy, onion, mustard, paprika and pepper in 4 cup measure; gradually stir in milk.
Drain potatoes; place in baking dish, 13x9x2 sprinkle with cheese and pimientos; toss to mix; pour gravy mixture over, cover with foil.
Bake in moderate oven (350°) 45 minutes, or until bubbly hot in the middle.
While potatoes cook, combine chicken gravy, onion, mustard, paprika and pepper in 4 cup measure; gradually stir in milk.
Drain potatoes; place in baking dish, 13x9x2 sprinkle with cheese and pimientos; toss to mix; pour gravy mixture over, cover with foil.
Bake in moderate oven (350°) 45 minutes, or until bubbly hot in the middle.
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