Cookaholics Bulletin Board

I'm making CC's Potatoes Delmonico for Easter. The recipe calls for Yukon Gold and tells me that russets will make the potatoes too gluey. I mistakenly bought russets and want to use them.

The CI Scalloped Potato recipe calls for russets and uses the same method - cook pots in cream, chicken broth and seasonings and then bake. If russets are recommended for the scalloped pots, why wouldn't they work for the Delmonico's? The only difference seems to be potato slices vs. cubes.

What do you think?

I'm sure they'll be delicious. If you use Russets, the cubes will probably not be as pronouced as if you used YGs as they tend to hold their shape a little better. Doubt you would get any complaints.
fitzie

Sorry to disagree; yukons are finer textured and creamier, russets are more 'grainy.'

I decided to use the russets and do the scalloped potatoes, and add the crunchy hashbrown topping from the Delmonico's. Using hashbrown to make a crunchy topping (rather than crumbs, etc. which I don't like) is what intrigued me.

We'll see how it turns out. The scalloped part is done and delicious.