Delmonico Potato Casserole

3 Tbsp. unsalted butter

1 onion, chopped fine

2 garlic cloves, minced

2 1/2 cups heavy cream

1 1/2 cups low sodium chicken broth

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch cubes

1/8 tsp. grated nutmeg

Salt and pepper

1 tsp. grated zest and 2 tsp. juice from 1 lemon

5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels

3/4 cup grated Parmesan cheese

1/4 cup finely chopped fresh chives

 

Adjust oven rack to upper middle position and heat oven to 450. Melt 1 Tbsp. butter in Dutch oven over medium high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream,1  cup broth, Yukon Golds, nutmeg, 2 tsp. salt, and 1 tsp. pepper. Bring to boil, reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice. Transfer potato mixture to 13 x 9 inch baking dish. Bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium high heat. Cook shredded potatoes until beginning to brown,a bout 2 minutes. Add remaining cream, remaining broth and 1/2 t. pepper to skillet. Cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 cup cheese and 2 Tbsp. chives. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve. Serves 8 to 10