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

Deviled Eggs A La Potatoes

 2 medium potatoes, scrubbed and pierced
12 hard boiled eggs, shells removed and halved lengthwise
1/2 cup light mayonnaise
1/3 cup 2% milk
3 tablespoons prepared mustard
2 teaspoons sugar
1/4 teaspoon salt
Paprika to garnish

 Wrap each potato individually in a paper towel and place in microwave about 1/2-inch apart.  Microwave on high setting 5 - 6 minutes or until fork tender.  Remove from microwave. Immediately cut each potato in half lengthwise.  Let stand 5 minutes to cool slightly.  Place 12 egg yolk halves in large bowl (see note below).  Place all of the egg white halves on a large serving plate.  Using a spoon, scoop out potato “meat” and place in bowl with the egg yolks.  Mash with fork or potato masher.  Add remaining ingredients except paprika.  Stir until well blended.  Using a teaspoon, place equal amounts of the mixture in each egg white half. Cover with plastic wrap and refrigerate 3 hours before serving. Sprinkle with paprika and serve chilled.   

Note:  The remaining 12 egg yolk halves can be finely diced and sprinkled on salads or other vegetable dishes for an extra dose of protein.  Store in airtight container in refrigerator for up to 4 days.