Delmonico Potatoes Recipe
Delmonico Potatoes are the ultimate comfort food side dish—a blend of tender, cubed Yukon Gold potatoes in a rich and creamy cheese sauce, baked to a bubbly, golden finish. Every bite is a celebration of velvety smoothness and the wonderful sharpness of cheddar, topped with a crisp, buttery breadcrumb crust. Whether you’re gathering around the holiday table or looking to make a weeknight dinner feel special, these classic potatoes are irresistibly cheesy and truly hard to resist.
Ingredients You’ll Need
This classic Delmonico Potatoes recipe comes together with just a handful of wholesome ingredients—each one carefully chosen for flavor, texture, and that appealing golden color. From sharp cheeses to plush Yukon Golds, every component has a starring role in making this dish unforgettable.
- Unsalted Butter (3 tablespoons): The foundation of the creamy sauce, butter adds savoriness and helps form a classic roux.
- All-Purpose Flour (3 tablespoons): This thickens the sauce so it clings to every potato cube for ultimate creaminess.
- Whole Milk, warmed (2 cups): Warm milk blends seamlessly into the roux, making for a smooth, lump-free sauce.
- Heavy Cream (1/2 cup): Amp up the richness—don’t skip this for that extra-luxurious touch!
- Garlic Powder (1/2 teaspoon): Brings subtle savoriness to the creamy base without overpowering the delicate potatoes.
- Onion Powder (1/2 teaspoon): Lends warmth and depth, enhancing the overall flavor profile.
- Ground White Pepper (1/4 teaspoon): White pepper adds a mellow, complex heat that blends invisibly into the sauce.
- Salt (1 teaspoon): Essential for drawing out flavor from the potatoes and balancing the cream and cheese.
- Ground Nutmeg (1/4 teaspoon): Just a pinch gives the sauce that little “wow”—warmth and a gentle, aromatic lift.
- Yukon Gold Potatoes, peeled and diced (2 pounds): Their buttery texture and golden color make them the perfect choice for this dish.
- Shredded Sharp Cheddar Cheese (1 1/2 cups): Bold, tangy flavor that melts beautifully into the sauce and delivers that signature cheesy pull.
- Grated Parmesan Cheese (1/2 cup): Salty and nutty, Parmesan creates a perfect layer of flavor beneath the breadcrumb crust.
- Breadcrumbs (1/2 cup): For a delightful, crispy topping that contrasts with the creamy interior.
- Melted Butter (1 tablespoon): This gets mixed into the breadcrumbs for an extra-crunchy finish.
- Chopped Fresh Parsley, for garnish: A shower of fresh parsley at the end adds color and a touch of freshness.
How to Make Delmonico Potatoes
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). This temperature lets your Delmonico Potatoes bake up tender inside while developing a beautiful, golden crust on top. Lightly grease a 2-quart baking dish so your potatoes won’t stick and you’ll get perfect slices every time.
Step 2: Make the Creamy Cheese Sauce
In a medium saucepan set over medium heat, melt 3 tablespoons of unsalted butter. When the butter foams, sprinkle in the all-purpose flour and whisk constantly for about a minute. This forms a classic roux, the secret to a velvety sauce. Gradually pour in the warmed milk and heavy cream, whisking as you go to banish any lumps. Season this luscious base with garlic powder, onion powder, white pepper, salt, and nutmeg. Continue stirring for 5 to 7 minutes until the sauce is thick enough to coat the back of a spoon. Take off the heat and stir in 1 cup of the cheddar until melted and smooth—this is where the magic happens!
Step 3: Mix the Potatoes and Sauce
Place your diced Yukon Gold potatoes in a large mixing bowl. Pour the hot cheese sauce over them while it’s still silky and mix gently to coat every potato cube. You’ll want every nook and cranny smothered in that cheesy goodness for true Delmonico Potatoes flavor.
Step 4: Layer Everything in the Baking Dish
Transfer the saucy potato mixture into your prepared baking dish, smoothing the top evenly. Sprinkle over the remaining 1/2 cup cheddar cheese along with the Parmesan cheese—this double-cheese topping is key for a golden, gooey crust.
Step 5: Add Crisp, Buttery Breadcrumbs
In a small bowl, toss the breadcrumbs with 1 tablespoon of melted butter until every crumb is coated and glistening. Scatter this mixture over the top of your potatoes. This will bake up into a tempting crispy layer with every bite.
Step 6: Bake Until Bubbling & Golden
Place the baking dish in the oven and bake for 45 to 55 minutes. You’re aiming for potatoes that are fork-tender, with the top perfectly golden and bubbling around the edges. If you want extra crunch, flash it under the broiler for a minute or two at the end, but watch closely.
Step 7: Rest, Garnish, and Serve
Once your Delmonico Potatoes are out of the oven, be patient! Let them rest for 5 to 10 minutes so the sauce thickens and the flavors meld. Finish with a generous sprinkle of fresh parsley, and carry that irresistible dish straight to the table.
How to Serve Delmonico Potatoes
Garnishes
A handful of chopped fresh parsley offers a bright, herby contrast to the richness of Delmonico Potatoes. Try adding a sprinkle of chives or thinly sliced green onions for extra color and a subtle oniony bite—an easy way to make the casserole pop on the table.
Side Dishes
Delmonico Potatoes pair beautifully with roasted meats like prime rib, ham, or chicken. They’re equally at home alongside simple steamed greens, roasted carrots, or a crisp garden salad. Since they’re satisfyingly rich, you’ll find they complement lighter mains just as much as heartier roasts.
Creative Ways to Present
Serve Delmonico Potatoes in individual ramekins for special occasions or dinner parties—guests love that personal touch! For a buffet, spoon them into a wide, shallow dish and garnish with extra herbs for a dramatic effect. If you’re feeling playful, use decorative cutters to shape some of the potato pieces before baking; it’s a festive surprise for holidays.
Make Ahead and Storage
Storing Leftovers
Let leftover Delmonico Potatoes cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for even tastier next-day lunches.
Freezing
To freeze, wrap the cooled Delmonico Potatoes tightly in both plastic wrap and aluminum foil, or transfer to a freezer-safe container. They’ll keep well for up to 2 months. For best flavor and texture, thaw overnight in the refrigerator before reheating.
Reheating
To maintain that irresistible creamy texture and crispy topping, reheat Delmonico Potatoes covered with foil at 350°F until warmed through (about 20 to 25 minutes). Remove the foil for the last 5 minutes to crisp up the top again. Microwave reheating works in a pinch, though the crust will be softer—but you’ll still get all that glorious cheesy flavor!
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds are the classic choice for Delmonico Potatoes because of their buttery texture, you can also use Russet potatoes or even red potatoes. Just keep an eye on baking time, as some varieties cook a touch faster or slower.
Can I make Delmonico Potatoes ahead of time?
Yes! You can assemble them a day in advance up to the point of baking—just cover and refrigerate. When ready to bake, let the dish sit at room temperature for 30 minutes, then bake as directed. The flavors meld beautifully when made ahead.
Is it possible to make this gluten-free?
You can easily make gluten-free Delmonico Potatoes by swapping the all-purpose flour for your favorite 1:1 gluten-free flour blend, and using gluten-free breadcrumbs for the topping. The rest of the ingredients are naturally gluten-free.
What if I don’t have heavy cream?
No problem! You can substitute with more whole milk, or use half-and-half in place of heavy cream. The final dish will be slightly less rich, but it will still be deliciously creamy and satisfying.
Can I add other mix-ins?
Totally! Crispy cooked bacon, sautéed onions, or a pinch of smoked paprika are all fantastic additions to Delmonico Potatoes. Just fold them in with the potatoes before baking for a fun twist on the classic.
Final Thoughts
If you’re searching for a side dish that’s sure to win everyone over, you simply can’t beat the cheesy, creamy goodness of Delmonico Potatoes. Easy to make, always comforting, and guaranteed to disappear quickly, this is a recipe you’ll come back to again and again. Gather your ingredients and treat yourself to the ultimate in potato bliss!
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Delmonico Potatoes Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Delmonico Potatoes are a comforting and indulgent side dish featuring creamy, cheesy potatoes baked to golden perfection. This recipe is perfect for holiday gatherings or special dinners.
Ingredients
For the Cheese Sauce:
3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 2 cups whole milk (warmed), 1/2 cup heavy cream, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground white pepper, 1 teaspoon salt, 1/4 teaspoon ground nutmeg, 1 1/2 cups shredded sharp cheddar cheese
For the Potatoes:
2 pounds Yukon Gold potatoes (peeled and diced into 1/2-inch cubes), 1/2 cup grated Parmesan cheese
For Topping:
1/2 cup breadcrumbs, 1 tablespoon melted butter, chopped fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and grease a 2-quart baking dish.
- Make the Cheese Sauce: In a saucepan, melt butter, whisk in flour, then gradually add warm milk and cream. Season with garlic powder, onion powder, white pepper, salt, and nutmeg. Cook until thickened, then stir in cheddar cheese.
- Prepare the Potatoes: Combine diced potatoes with cheese sauce, then transfer to the baking dish. Top with cheddar cheese and Parmesan.
- Add the Topping: Mix breadcrumbs with melted butter and sprinkle over the top.
- Bake: Bake for 45 to 55 minutes until golden brown and potatoes are tender.
- Serve: Let rest for 5 to 10 minutes before garnishing with parsley and serving.
Notes
- You can use partially boiled potatoes to reduce baking time.
- Gruyère or Fontina cheese can be substituted for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 4g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
