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
Scale
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
