Rich, buttery, and decadently cheesy, Creamy Delmonico Potatoes are the side dish your table simply can’t be without. Imagine perfectly tender cubes of potato tossed in a velvety cheddar-Parmesan cheese sauce, all crowned with a crispy breadcrumb topping and baked to bubbly golden perfection. This classic recipe combines comfort food nostalgia with sophisticated flavor—every creamy, savory bite is a little celebration. Whether you’re hosting the holidays or just craving something indulgent alongside a weeknight roast, you’ll love making and sharing Creamy Delmonico Potatoes.
Ingredients You’ll Need
All you need are a handful of kitchen staples and a few special touches to create this unforgettable dish. Each ingredient has its own unique role—creamy, crisp, or flavorful—to make Creamy Delmonico Potatoes truly sing.
- Potatoes: Use russet or Yukon gold potatoes for a soft, creamy texture and a mild flavor that soaks up all that cheese sauce beautifully.
- Unsalted Butter: Adds buttery richness and is key for sautéing onions and building your roux base.
- Onion: Finely chopped onion creates a subtle sweetness and depth in the cheesy sauce.
- Garlic: Just two cloves, minced, give the dish a quiet, aromatic warmth.
- All-Purpose Flour: This thickens the sauce and ensures every bite clings lovingly to the potatoes.
- Whole Milk: Provides creamy body and a smooth texture in the cheese sauce.
- Heavy Cream: Makes the sauce extra luxurious and rich—don’t skip it if you’re craving decadence!
- Sharp Cheddar Cheese: The star of the show, lending tangy gooeyness to every forkful.
- Parmesan Cheese: Sprinkled in for savory depth and that signature nutty edge.
- Dijon Mustard: Perks up the flavors with subtle sharpness and zing.
- Paprika: Adds gentle color and a whisper of warmth that really rounds out the dish.
- Salt and Black Pepper: To taste, bringing out all the other flavors.
- Seasoned Breadcrumbs (optional): For a golden, irresistible crunch on top—totally worth it if you want some extra texture.
- Melted Butter (for topping): Helps those breadcrumbs brown beautifully for maximum appeal.
How to Make Creamy Delmonico Potatoes
Step 1: Boil the Potatoes
Begin by peeling your russet or Yukon gold potatoes and cutting them into neat ½-inch cubes. Bring a big pot of salted water to a boil and gently lower in your potato cubes. Let them simmer for about 8 to 10 minutes; you’re aiming for just tender but not falling apart. Drain them well, then set aside—don’t worry if they steam a bit as they cool, that’s just extra moisture escaping for the perfect texture later.
Step 2: Sauté Onion and Garlic
In a medium saucepan, melt the butter over medium heat. Add your finely chopped onion and cook, stirring, until it turns soft and translucent—about 3 to 4 minutes. Next, stir in the minced garlic and let it sizzle for just a minute, releasing its mellow aroma. You’ll already be able to smell the comfort food magic starting.
Step 3: Make the Creamy Cheese Sauce
Now, sprinkle the flour over your softened onions and garlic, stirring constantly for 1 to 2 minutes to cook out the raw flour taste and form a smooth roux. Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Keep whisking gently until the mixture thickens into a luscious, silky sauce—this usually takes about 5 minutes. Reduce the heat and stir in the Dijon mustard, paprika, shredded cheddar, and Parmesan, mixing until the cheeses are fully melted and your sauce is smooth. Don’t forget to season with salt and plenty of pepper to bring the flavors together.
Step 4: Combine and Assemble
Pour the dreamy cheese sauce over your drained potatoes and gently fold everything together so every cube is thoroughly coated. Transfer this mixture into your greased 9×13-inch baking dish, spreading it out evenly. In a small bowl, mix your breadcrumbs with melted butter until just moistened, and sprinkle this over the top if you love a bit of crunch with your Creamy Delmonico Potatoes.
Step 5: Bake to Perfection
Pop the baking dish, uncovered, into your preheated 375°F oven. Bake for 25 to 30 minutes until the sauce bubbles up around the edges and the top is gloriously golden. If your kitchen is filled with the smell of melting cheese and buttery breadcrumbs, you’re doing it right! Let everything cool just a bit before serving so the potatoes hold together beautifully on your plate.
How to Serve Creamy Delmonico Potatoes
Garnishes
A fresh sprinkle of chopped chives or parsley over your Creamy Delmonico Potatoes just before serving adds a burst of color and a hint of herby freshness. For extra richness, a few twists of black pepper or a scattering of shaved Parmesan work wonders too.
Side Dishes
These glorious potatoes are right at home next to a roasted chicken, herb-crusted beef, spiral ham, or your favorite grilled veggies. Their creamy, cheesy profile also makes them a knockout with a simple green salad or a crisp slaw to balance out the richness.
Creative Ways to Present
For special occasions, portion Creamy Delmonico Potatoes into individual ramekins before baking for an elegant touch. Or serve them family-style out of a rustic baking dish straight from the oven for maximum cozy vibes. Leftovers? Spoon them into a fluffy breakfast omelet or use as a decadent topping for shepherd’s pie.
Make Ahead and Storage
Storing Leftovers
Place any cooled leftovers into an airtight container and keep them in the refrigerator. Creamy Delmonico Potatoes will stay fresh and tasty for up to three days, making them a fabulous meal-prep side for busy weeks.
Freezing
If you’d like to freeze a batch, let the potatoes cool completely, then wrap the baking dish or transfer portions to a freezer-safe container. Freeze for up to two months. To keep the best texture, avoid freezing with the breadcrumb topping; add fresh breadcrumbs and butter just before reheating.
Reheating
To warm up Creamy Delmonico Potatoes, cover the dish with foil and bake at 350°F until heated through (about 20 minutes). You can also microwave single portions in bursts, stirring in between, until piping hot. A fresh sprinkle of cheese or breadcrumbs right before serving makes leftovers almost as good as new!
FAQs
Can I use a different type Side Dish
Absolutely! While russet and Yukon gold potatoes offer wonderful texture and flavor, you can experiment with red potatoes or even baby potatoes for a slightly different bite. Just aim for a waxy variety that holds its shape after boiling.
What cheese substitutes work in Creamy Delmonico Potatoes?
If sharp cheddar isn’t your favorite, gruyère or fontina make delicious, melty alternatives. You can also blend a few cheeses together to create your own unique flavor profile.
Can I prepare this dish ahead of time?
Yes! You can assemble Creamy Delmonico Potatoes a day in advance, then cover and refrigerate. When you’re ready, add the breadcrumb topping and bake as directed—just give it a few extra minutes if starting from cold.
Is there a way to make Creamy Delmonico Potatoes lighter?
To lighten things up, try swapping part of the cream for extra milk, and use reduced-fat cheese. The result will still be creamy and comforting, just a touch less indulgent.
Do I have to use the breadcrumb topping?
Not at all! The breadcrumbs just add crunch and a pretty golden finish, but if you prefer your potatoes all creamy, you can skip this step or substitute with crushed crackers for a different texture.
Final Thoughts
I can’t recommend Creamy Delmonico Potatoes enough—there’s just something magical about that blend of tender potatoes, gooey cheese, and golden crunchy topping. Whether it’s your first time making this classic or a family tradition for special occasions, these potatoes have a way of turning any meal into a celebration. Give them a try and share the comfort (and a second helping!) with your favorite people.
Print
Creamy Delmonico Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of these Creamy Delmonico Potatoes. Perfectly tender potatoes smothered in a decadent cheese sauce and baked to golden perfection, this dish is a comforting side that will elevate any meal.
Ingredients
Potatoes:
- 3 lbs russet or Yukon gold potatoes, peeled and cut into ½-inch cubes
Cheese Sauce:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- Salt and black pepper to taste
Topping:
- ½ cup seasoned breadcrumbs (optional)
- 1 tablespoon melted butter
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil Potatoes: Boil diced potatoes in salted water for 8–10 minutes until tender. Drain and set aside.
- Make Cheese Sauce: Melt butter in a saucepan, sauté onion and garlic, add flour to make a roux. Whisk in milk and cream, cook until thickened. Add mustard, paprika, cheeses, salt, and pepper.
- Combine and Bake: Mix potatoes with cheese sauce, pour into baking dish. Top with breadcrumb mixture if desired. Bake for 25–30 minutes until golden.
- Serve: Let cool slightly before serving.
Notes
- You can prepare this dish a day ahead and bake before serving.
- Swap cheddar for Gruyère or fontina for a gourmet twist.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
