Delmonico Potatoes

Prep Time: 20 mins | Cook Time: 30 mins | Course: Dinner | Serves: 16 

Creamy diced potatoes and onions topped with seasoned bread crumbs. This special recipe inspired by Emeril Lagasse https://www.emerils.com/120171/delmonico-potatoes 

4 lbs russet potatoes, peeled, diced small and par-cooked

2 Tbsp butter

1 cup onions, diced fine

Salt and pepper, to taste

3 cloves garlic, minced

1 Tbsp flour

2 cups half and half

½ cup bread crumbs

Olive oil, a drizzle

Emerils essence or onion seasoning, to taste

1 Tbsp fresh parsley, minced

Preheat oven to 400*. Fill a pasta pot with the insert with water and bring to a boil. Add potatoes to the boiling water and partially cook until al dente, about 7 minutes. Swirl butter in a large skillet and add the onions over medium heat, stirring for about 3 minutes. Add in the salt, pepper, garlic, and flour. Cook 1 minute longer. Stir in the half and half and the drained par-cooked potatoes, cook stirring to mix for about 1 minute. In a small bowl, toss bread crumbs, olive oil, seasoning, and parsley. Sprinkle over the top of the potatoes. Bake for 15 minutes or until golden brown.