Delmonico potatoes were created in the 1830s at the Delmonico restaurant in New York City. The recipe includes grated white potatoes, milk, cream, grated Parmesan, nutmeg, salt, and pepper. The restaurant was known for its fine dining and attention to detail, and the recipe became famous and was recreated in restaurants and homes across the United States. Variations of the recipe continued to be popular throughout the 20th century. The restaurant was opened in 1827 by John and Peter Delmonico, brothers from Switzerland, and became one of the first full-service restaurants in the United States. Several chefs worked for Delmonico in the 19th century, all of whom may have developed the recipe for Delmonico potatoes.
Delmonico potatoes are a side dish created in the 1830s by an unknown chef at the Delmonico restaurant in New York City. The exact recipe is not known, but it traditionally combines grated white potatoes, milk, cream, grated Parmesan, nutmeg, salt and pepper and is cooked in a gratin dish until golden brown. This closely resembles a recipe published in 1912 by one of Delmonico’s original chefs. The Delmonico potato recipe became famous and was recreated in restaurants and homes across the United States.
By the late 19th century, there were already many variations of Delmonico’s potato recipes appearing in published cookbooks of the time. Throughout the 20th century, variations of the recipe continued to be popular. Modern variations of Delmonico potatoes may call for chopped or diced potatoes, onions, flour, butter, rice, or cheddar cheese, many of which were not in the original recipe.
The Delmonico restaurant was opened in 1827 when John and Peter Delmonico, brothers originally from Switzerland, opened a pastry shop in New York City. They expanded and changed the shop into a restaurant offering French food in 1830. Delmonico’s became one of the first full service restaurants in the United States.
The Delmonico brothers modeled their restaurant after the French offer individual items from a menu instead of requiring all patrons to eat whatever meal has been prepared. The restaurant was billed as the first fine-dining restaurant in the United States and became known for serving European recipes. The restaurant was also known for its attention to detail.
Several chefs worked for Delmonico in the 19th century, all of whom may have developed the recipe for Delmonico potatoes. Initially Peter Delmonico cooked while John managed the restaurant. In 1831, his grandson, Lorenzo Delmonico, joined and remained with the restaurant for the rest of his career, eventually managing it after John’s death. In 1837, John Lux joined the restaurant as head chef. The first menu of 1838 offered pommes de terre at the maitre d’hotel, or fricasseed potatoes, possibly the original Delmonico potatoes.
Alessandro Filippini joined Delmonico in 1849 and is believed to have created the recipe for Delmonico’s steak. He has published several cookbooks. The International Table, published in 1912, contained a recipe for Delmonico potatoes. Charles Ranhofer took over in 1862, too late to be the creator of Delmonico’s potatoes. He is known for creating Baked Alaska, Lobster Newburg and Chicken a la king.
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