Sink your fork into absolute comfort with this Delmonico Potatoes Recipe: a golden, bubbly casserole of tender potatoes smothered in a creamy, lusciously cheesy sauce and crowned with a crispy breadcrumb topping. It’s the kind of dish that makes any meal feel like a celebration, whether you’re serving it for a holiday feast, a cozy Sunday dinner, or that special-occasion steak night at home. This iconic recipe embodies everything we love about classic American comfort food, balancing richness with irresistible textures and flavors in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a fancy pantry to create magic with this Delmonico Potatoes Recipe. Each ingredient plays a starring role, building bold flavor and heavenly texture, from the perfectly tender potatoes to the cheesy, golden crust on top.
- Russet potatoes: Their starchy texture gives this casserole the classic creamy interior that just melts in your mouth.
- Unsalted butter: The rich base that adds depth to the sauce and helps achieve that crave-worthy golden topping.
- All-purpose flour: A key thickener, combined with butter to form a smooth, lump-free roux for the cheese sauce.
- Whole milk (warmed): Using warmed milk ensures a silky, lump-free sauce and highlights the creamy consistency.
- Heavy cream: This is the ticket to ultimate richness—don’t skip it for that silky mouthfeel!
- Dijon mustard: Just a teaspoon wakes up all the flavors and adds subtle tangy complexity.
- Salt: Essential for accentuating the natural flavor of the cheese and potatoes.
- Black pepper: Brings a touch of warmth and a hint of bite to each forkful.
- Garlic powder: Adds savory depth and an aromatic, homey note (without overpowering the dish).
- Shredded sharp cheddar cheese: Melts to perfection for that gooey, bold, cheesy pull in every serving.
- Grated Parmesan cheese: Brings a nutty, savory kick and helps crisp up the bubbly crust on top.
- Breadcrumbs: The secret weapon for getting a toasty, crunchy finish nobody can resist.
- Fresh parsley (chopped): More than just a garnish, the parsley adds a fresh, bright contrast to all that cheesy richness.
How to Make Delmonico Potatoes Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 375°F (190°C). Give a 9×13-inch baking dish a light coat of grease—this not only keeps cleanup easy but ensures every bit of potatoes gets a glorious brown crust and nothing sticks behind.
Step 2: Parboil the Potatoes
Place those beautifully cubed russet potatoes into a big pot of salted water and bring to a boil. Simmer for about 8 minutes, just until they’re tender but not falling apart. Drain them well; this keeps your Delmonico Potatoes Recipe from getting watery and ensures the sauce clings to every cube.
Step 3: Create the Creamy Cheese Sauce
Meanwhile, melt butter in a saucepan over medium heat. Stir in the flour and let it cook for a minute—it’ll smell nutty and create a velvety roux that thickens the sauce. Slowly whisk in the warmed milk and cream, keeping things smooth and lump-free for about 5 minutes until thickened (it should easily coat the back of a spoon). Add the Dijon, salt, pepper, garlic powder, and cheddar, stirring until thoroughly melted and glossy.
Step 4: Bring It All Together
Gently fold the drained potatoes into that dreamy cheese sauce, making sure every morsel is coated but taking care not to break them up. Pour the mixture into your prepared baking dish, evening everything out for a uniform bake.
Step 5: Top and Bake
In a small bowl, combine the grated Parmesan with the breadcrumbs. Sprinkle this mixture generously over the sauced potatoes. Pop the dish into your preheated oven and bake uncovered for 35 to 40 minutes until everything is bubbling with cheesy goodness and the top is deliciously golden.
Step 6: Let Rest and Garnish
Patience pays off! Let your Delmonico Potatoes Recipe rest for about 10 minutes once out of the oven—this helps the casserole set, making serving a breeze. Sprinkle with chopped fresh parsley for a burst of color and freshness.
How to Serve Delmonico Potatoes Recipe
Garnishes
A bright sprinkle of fresh parsley is the crowning touch that not only livens up the look but also cuts through the richness. If you’re feeling indulgent, a light dusting of extra Parmesan or even a few chives adds elegance and a subtle punch of flavor.
Side Dishes
This classic Delmonico Potatoes Recipe was practically made to sit alongside celebratory mains—think juicy steaks, roasted chicken, glazed ham, or even a holiday roast. To round out your meal, add a crunchy green salad or tender green beans for a refreshing, balanced plate.
Creative Ways to Present
For dinner parties, bake the potatoes in individual ramekins for personal servings that wow your guests. Or, serve in rustic cast-iron skillets for a cozy, farmhouse style. You can even layer in cooked veggies like caramelized onions or sautéed mushrooms for a twist on the original!
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Cool your Delmonico Potatoes Recipe completely, transfer to an airtight container, and refrigerate. It’ll keep perfectly for up to 3 days, and the flavors only deepen after sitting.
Freezing
Want to make this ahead for an extra-busy week or a holiday meal? Prepare the casserole right up to the point of baking, cover tightly, and freeze for up to 2 months. When ready to serve, thaw in the fridge overnight and bake as directed—just tack on a few extra minutes to ensure the center heats through.
Reheating
For best results, reheat your Delmonico Potatoes Recipe in a 350°F oven, covered, until hot and bubbly (about 20 to 25 minutes). If you’d like to revive that crunch, remove the cover for the last 5 minutes. Single portions can also be heated in the microwave, though you may sacrifice a bit of that irresistible crispy top.
FAQs
Can I use a different type Side Dish
Absolutely! While russet potatoes give you that classic creamy interior, Yukon Golds work beautifully for a buttery flavor and slightly firmer texture. Just avoid waxy varieties like red potatoes, as they won’t soak up the sauce as well.
Is it possible to make this Delmonico Potatoes Recipe gluten free?
You sure can! Swap the all-purpose flour for a gluten-free blend or use cornstarch to thicken the sauce. Likewise, use gluten-free breadcrumbs for the topping—the results are just as delicious.
How do I prevent the cheese sauce from separating?
Keep your heat moderate, add the cheese off the heat or at the very end, and be gentle with your whisk. Heating cheese too quickly or over too high a heat can cause the sauce to become oily or grainy, so a slow, steady approach is best.
Can I add meat or other ingredients to the Delmonico Potatoes Recipe?
Of course! For extra heartiness, fold in cooked, chopped bacon, ham, or even sautéed leeks and spinach before baking. Personalizing the dish is part of the fun!
How far in advance can I make Delmonico Potatoes Recipe for a holiday meal?
You can assemble the casserole a day ahead—just cover and refrigerate, then bake fresh before serving. If baking straight from the fridge, add an extra 10 to 15 minutes to the cook time to ensure it’s piping hot all the way through.
Final Thoughts
If you’re ready to seriously impress at the dinner table, this Delmonico Potatoes Recipe is a must-try. It’s easy, indulgent, and filled with big, crowd-pleasing flavor—just the way homemade comfort food should be. Gather your favorite people and dig in!
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Delmonico Potatoes Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy and cheesy goodness of Delmonico Potatoes with this irresistible recipe. Perfectly baked with a golden crust, these potatoes are a crowd-pleaser for any occasion.
Ingredients
Potatoes:
- 3 pounds russet potatoes (peeled and cut into ½-inch cubes)
Cheese Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warmed)
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
Topping:
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare potatoes: Boil potato cubes until tender, then drain and set aside.
- Make cheese sauce: Create a roux with butter and flour, then whisk in milk, cream, and seasonings. Add cheddar cheese and stir until melted.
- Combine and bake: Coat potatoes in cheese sauce, transfer to baking dish. Mix Parmesan and breadcrumbs, sprinkle on top. Bake until golden and bubbly.
- Rest and garnish: Let the dish rest for 10 minutes before serving. Garnish with parsley.
Notes
- For a richer flavor, substitute Gruyère for some of the cheddar.
- This dish pairs perfectly with steak, roast chicken, or holiday meals.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg
