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
Scale
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.
