Originally made to order in restaurants, Delmonico Potatoes often turn heavy and gluey when cooked for a crowd at home. We set out to rethink this American classic. After trying boiled, finely shredded potatoes in our Delmonico Potatoes recipe, we opted for more manageable cubes, which held their texture better in the casserole. To assemble our Delmonico Potatoes we sautéed onions and garlic, added cream and chicken broth, and cooked the cubed potatoes until nearly tender right in this…