If you’ve ever wanted to treat yourself to a comforting, cheesy, and totally irresistible potato dish, the Delmonico Potatoes Recipe is exactly what you need. This classic casserole features tender, diced potatoes baked with a rich, creamy cheese sauce that’s bursting with sharp cheddar and Parmesan flavors. It’s the perfect balance of velvety, savory, and downright addictive—ideal for family dinners, holiday feasts, or anytime you want to bring a little extra cozy magic to your table.
Ingredients You’ll Need
The beauty of this Delmonico Potatoes Recipe lies in its simple, yet thoughtfully chosen ingredients, each playing a crucial role in crafting the perfect creamy, cheesy texture and inviting golden crust. From the hearty potatoes to the luscious blend of cheeses, every component brings something special to the dish.
- 2 lbs potatoes, peeled and diced: Choose starchy potatoes like Russets for a fluffier, creamier result when cooked.
- 4 tbsp butter: Adds richness and helps create the base for our smooth sauce.
- 1 small onion, finely chopped: Gives a subtle sweetness and depth of flavor to the sauce.
- 3 tbsp all-purpose flour: Acts as a thickening agent to create that irresistible creamy texture.
- 2 cups whole milk, warmed: Using warm milk helps the sauce thicken evenly without lumps.
- 1 cup heavy cream: Boosts the richness and silkiness of the cheese sauce.
- 1/2 tsp garlic powder: Adds a gentle savory note without overpowering the cheese.
- Salt and pepper to taste: Enhances all the flavors perfectly.
- 1 1/2 cups sharp cheddar cheese, shredded: The star cheese providing bold flavor and gooey meltiness.
- 1/2 cup Parmesan cheese, grated: Contributes a nutty, salty kick that balances the cheddar.
- 1/4 cup breadcrumbs (optional): For a crispy, golden topping that contrasts the creamy interior.
- 2 tbsp butter, melted (for topping): Helps the breadcrumbs brown beautifully and adds an extra layer of flavor.
How to Make Delmonico Potatoes Recipe
Step 1: Cook the Potatoes
Start by bringing a large pot of salted water to a boil. This is key because the salt seasons the potatoes, making sure they are flavorful all the way through. Carefully add the diced potatoes and cook them for about 8 to 10 minutes until they’re just tender but not falling apart. You want them to hold their shape since they’ll finish cooking in the oven. Drain the potatoes well and set them aside to prepare the sauce.
Step 2: Make the Cheese Sauce
Next, melt the butter in a large skillet over medium heat. Toss in the finely chopped onion and sauté until it softens, releasing a gentle sweetness that layers beautifully under the cheese. Sprinkle in the flour and cook it for 1 to 2 minutes, stirring constantly to form a roux which will thicken our sauce. Slowly whisk in the warm milk and heavy cream, keeping a close eye to stir continually so the sauce becomes smooth and luscious without lumps. Once thickened, stir in the garlic powder, salt, and pepper, then remove from heat and fold in the shredded cheddar and grated Parmesan until they melt perfectly into a silky, cheesy dream.
Step 3: Assemble and Bake
Combine the tender potatoes with the creamy cheese sauce in a roomy mixing bowl, making sure every cube is coated in that rich, cheesy goodness. Transfer everything into a greased baking dish, smoothing the top evenly. If you love a crisp top, toss the breadcrumbs with the melted butter and sprinkle generously over the casserole. This adds a delicious crunchy contrast to the creamy base.
Bake the whole dish in a preheated oven at 350°F (175°C) for about 30 minutes, or until the top is golden brown and bubbly. Let it cool just a bit before serving so the sauce sets slightly for the best texture.
How to Serve Delmonico Potatoes Recipe
Garnishes
Adding the right finishing touches can make your Delmonico Potatoes Recipe even more special. Try fresh chopped parsley or chives for a pop of color and bright herbal notes. A light sprinkle of extra Parmesan cheese right after baking can also add a salty, flavorful garnish that looks as lovely as it tastes.
Side Dishes
This dish is the star of the show, but pairing it properly will elevate your whole meal. Consider serving it alongside roasted or steamed vegetables like green beans, asparagus, or a crisp Brussels sprout salad. Grilled or roasted meats such as steak, chicken, or pork chops complement the creamy potatoes beautifully, balancing richness with protein and texture.
Creative Ways to Present
You can get playful by serving individual portions in small ramekins topped with extra cheese and breadcrumbs for a charming, rustic look. Or scoop it into a hollowed-out baked potato skin for a fun stuffed potato twist. Either way, the creamy, cheesy deliciousness of the Delmonico Potatoes Recipe shines through, making it a crowd-pleaser no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftovers in an airtight container and place it in the refrigerator. The Delmonico Potatoes Recipe keeps well for up to 3 days, making it perfect for easy weeknight dinners or lunches the next day.
Freezing
If you want to make this dish in advance for a big gathering, it freezes beautifully. Just wrap the baking dish tightly or transfer portions into freezer-safe containers. It can be frozen for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
To warm up leftovers, bake in a preheated 350°F (175°C) oven until heated through and bubbly again—usually about 20 minutes. If reheating individual portions, microwave gently and then crisp the top quickly under the broiler if you want to revive that crispy breadcrumb topping.
FAQs
Can I use other types of potatoes for the Delmonico Potatoes Recipe?
While Russet potatoes are ideal due to their starchy texture, you can also use Yukon Gold potatoes. They hold their shape well and add a slightly buttery flavor, making the dish taste wonderfully rich.
Is it necessary to use both cheddar and Parmesan cheese?
Using both cheeses creates a perfect balance of sharpness and nuttiness, enhancing the overall flavor. However, if you only have one, you can use just cheddar for creaminess or Parmesan for a more intense savory note.
Can I make the dish vegetarian?
Absolutely! The Delmonico Potatoes Recipe is naturally vegetarian. Just ensure your cheeses are made with vegetarian-friendly rennet if that’s important to you.
What can I use instead of heavy cream?
You can substitute heavy cream with an equal amount of whole milk mixed with a couple of tablespoons of butter to maintain richness, though the sauce may be slightly less creamy.
Is the breadcrumb topping necessary?
The breadcrumb topping adds a lovely crunchy contrast to the creamy potatoes, but it’s completely optional. If you prefer a softer casserole, feel free to skip it.
Final Thoughts
There’s something truly comforting about a classic like the Delmonico Potatoes Recipe that keeps people coming back for more. Its creamy, cheesy goodness combined with tender potatoes makes it a guaranteed crowd-pleaser. Whether it’s a special occasion or just a cozy night in, this recipe is well worth trying—once you do, it’s sure to become a beloved staple in your kitchen!
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Delmonico Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Deliciously creamy and cheesy Delmonico Potatoes are a comforting side dish featuring tender diced potatoes in a rich cheese sauce, topped with a crispy breadcrumb crust. Perfect for family dinners or holiday meals, this recipe blends sharp cheddar and Parmesan cheeses with a smooth creamy sauce to create a crowd-pleasing classic.
Ingredients
Potatoes
- 2 lbs (900g) potatoes, peeled and diced (about 1/2-inch cubes)
Sauce
- 4 tbsp butter
- 1 small onion, finely chopped
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
Topping (Optional)
- 1/4 cup breadcrumbs
- 2 tbsp butter, melted
Instructions
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 8-10 minutes until they are slightly tender but still firm. Drain the potatoes and set them aside.
- Make the Sauce: In a large skillet, melt 4 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until softened and translucent. Stir in the flour and cook for 1-2 minutes to eliminate the raw flavor.
- Thicken the Sauce: Gradually whisk in the warmed milk and heavy cream, continuing to stir until the sauce is smooth and thickened. Season with garlic powder, salt, and pepper to taste.
- Add the Cheeses: Remove the skillet from heat and stir in the shredded sharp cheddar and grated Parmesan cheeses until fully melted and combined into the sauce.
- Assemble the Dish: Combine the cooked potatoes with the cheese sauce, mixing gently to coat all pieces evenly. Transfer this mixture to a baking dish, spreading it out evenly.
- Add the Topping (Optional): In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the potatoes for a crispy golden crust.
- Bake: Preheat the oven to 375°F (190°C) and bake the assembled dish for about 20-25 minutes until bubbly and the topping is golden brown and crispy.
Notes
- For a richer flavor, use a mix of sharp and mild cheddar cheeses.
- Make sure to not overcook the potatoes; they should hold their shape when baked.
- The breadcrumb topping is optional but adds a lovely crispy texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- To make the dish gluten-free, substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs or omit them altogether.
