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
Scale
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
