Creamed Delmonico Potatoes (1899)

•  6 medium red potatoes
• 1/2 lb sharp Cheddar cheese, grated
• 1 tspn dry mustard
• 1 1/2 tspns salt
• Dash of pepper
• Pinch of nutmeg
• 1 cup heavy cream
•  1 cup milk

Preheat oven to 325 degrees. Boil potatoes in large pot until nearly done. Remove potatoes and let cool. 

Peel and grate potatoes and place in buttered 1 1/2-quart casserole, being careful not to press the potatoes down firmly into dish.  

In a 1-quart saucepan, combine Cheddar cheese, dry mustard, salt, pepper, nutmeg, cream, and milk, stirring over low heat until cheese melts. 

Pour over potatoes. Do not stir. Bake uncovered 45 to 60 minutes. Serves 8. 

More "Lost" Potato Recipes

Potatoes Mozzarella (1980)

Alabama Twice-Baked Potatoes with Bacon (1967)

(Origin - "Georgia on My Menu" by The Junior League of Cobb-Marietta, Georgia, 1988. Recipe contributed by Susa Struzzieri Burns, and is based on a recipe from the famed Delmonico's restaurant, open in New York City from 1827 to 1923.)