If you are searching for a cozy, irresistibly cheesy side dish to impress at your next dinner, this Delmonico Potatoes Recipe is an absolute must-try. It features tender, perfectly cooked diced potatoes enveloped in a rich, creamy cheese sauce that’s bursting with sharp cheddar and Parmesan flavors. Every bite delivers a beautiful balance of buttery texture and melt-in-your-mouth goodness, making it the ultimate comfort food that suits any occasion from family dinners to special gatherings.
Ingredients You’ll Need
This recipe calls for a handful of everyday ingredients, each playing a crucial role in building flavor, texture, and that golden finish you can’t resist. Don’t let the simplicity fool you—these basics come together in a way that transforms humble potatoes into a standout dish.
- Potatoes (2 lbs peeled and diced): The star of the dish, providing a tender yet firm base with just the right bite.
- Butter (4 tbsp plus 2 tbsp melted): Adds richness and smoothness to both the sauce and the breadcrumb topping.
- Small onion (finely chopped): This softens into sweetness, creating a subtle depth in the creamy sauce.
- All-purpose flour (3 tbsp): The thickening agent that turns milk and cream into a luscious cheese sauce.
- Whole milk (2 cups, warmed): Ensures a silky texture and gently carries the cheese flavor throughout.
- Heavy cream (1 cup): Boosts creaminess for that decadent, indulgent mouthfeel.
- Garlic powder (1/2 tsp): Brings just the right hint of savory warmth.
- Salt and pepper: Essential seasonings that enhance every flavor note.
- Sharp cheddar cheese (1 1/2 cups, shredded): Offers a bold, tangy punch that’s signature to this recipe.
- Parmesan cheese (1/2 cup, grated): Adds nutty complexity and helps create a beautifully browned crust.
- Breadcrumbs (1/4 cup, optional): Provides a delightful crunchy topping when mixed with butter.
How to Make Delmonico Potatoes Recipe
Step 1: Cook the Potatoes
Start by bringing a large pot of salted water to a boil, then add your diced potatoes. Boil them just until they’re tender but still hold their shape, roughly 8 to 10 minutes. This ensures the potatoes don’t fall apart during baking and maintain a pleasant texture that’s soft without being mushy.
Step 2: Prepare the Creamy Cheese Sauce
While the potatoes cook, melt butter in a large skillet over medium heat, then add the finely chopped onion. Sauté until fragrant and softened, infusing the sauce with a subtle sweetness. Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw taste, creating a roux that will thicken your sauce beautifully.
Step 3: Add the Dairy and Seasonings
Gradually whisk in the warmed milk and heavy cream to avoid lumps, allowing the sauce to slowly thicken and become velvety smooth. Add garlic powder, salt, and pepper to taste for a well-rounded savory base. Once removed from heat, stir in the shredded sharp cheddar and grated Parmesan cheeses until everything melts into a glorious, gooey sauce.
Step 4: Assemble and Bake
Combine the drained potatoes with the cheese sauce ensuring every cube is coated generously. Transfer everything into a baking dish for the perfect finishing bake. If you’re opting for the breadcrumb topping, toss the breadcrumbs with melted butter and sprinkle evenly over the casserole, giving it a gorgeous golden crust when baked.
How to Serve Delmonico Potatoes Recipe
Garnishes
Fresh herbs like chopped chives or parsley add a lovely splash of color and a crisp, bright flavor that cuts through the richness beautifully. A light dusting of smoked paprika or extra Parmesan on top can also elevate the dish’s visual appeal and add complexity to the taste.
Side Dishes
Delmonico Potatoes pair wonderfully with roasted or grilled meats like steak, chicken, or pork. Their creamy texture complements crisp vegetables or a simple green salad for contrast. For a celebratory meal, serve alongside glazed carrots or sautéed green beans to bring vibrancy and freshness to your plate.
Creative Ways to Present
For a charming twist, serve the potatoes in individual ramekins topped with breadcrumbs for elegant single servings. You could also layer them in a cast-iron skillet for a rustic look perfect for family-style dining. Adding a drizzle of truffle oil just before serving can transform this classic into a gourmet treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The dish will keep well for up to 3 days, making it a fantastic option for weekday meals or next-day reheating with no loss in flavor or texture.
Freezing
Delmonico Potatoes freeze beautifully if you want to prepare in advance. Use a freezer-safe container, and freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating for the best results.
Reheating
To reheat, cover the dish with foil and warm it in a 350°F (175°C) oven until bubbly and heated through, about 20 to 25 minutes. This method preserves its creamy texture and ensures the topping stays crispy if you added breadcrumbs.
FAQs
Can I use a different type of cheese in the Delmonico Potatoes Recipe?
Absolutely! While sharp cheddar and Parmesan are traditional for their bold flavor and meltability, you can also experiment with Gruyère, mozzarella, or Monterey Jack to suit your taste preferences.
Are Delmonico Potatoes gluten-free?
Not in this classic recipe, since flour and breadcrumbs are used. To make it gluten-free, substitute the all-purpose flour with gluten-free flour and skip or use gluten-free breadcrumbs for the topping.
Is it possible to make this recipe dairy-free?
To adapt for dairy-free needs, use plant-based milk alternatives like oat or almond milk, and dairy-free butter and cheese substitutes crafted for melting. Note the flavor and texture will differ but still be delicious.
Should I peel the potatoes or leave the skins on?
For the traditional Delmonico Potatoes Recipe, peeling is preferred to achieve a smooth, creamy texture. If you enjoy a rustic touch and added nutrients, leaving the skins on can work, but be sure to scrub them well before dicing.
Can I prepare Delmonico Potatoes Recipe ahead of time?
You can assemble it a few hours before baking. Keep it covered in the refrigerator, then bake when ready. This makes it perfect for planning meals in advance without compromising taste.
Final Thoughts
Delmonico Potatoes Recipe is one of those timeless classics that feels like a warm hug on a plate. It’s simple enough for any home cook to tackle, yet rich and flavorful enough to delight every palate. Give this recipe a try—you’ll likely find yourself making it over and over as your new go-to comfort food with a cheesy twist.
Print
Delmonico Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Delmonico Potatoes is a deliciously creamy and cheesy potato casserole featuring tender diced potatoes smothered in a rich cheese sauce made from sharp cheddar and Parmesan. This comforting side dish is topped with a buttery breadcrumb crust for added texture and baked until golden and bubbly, making it a perfect accompaniment for family dinners or holiday meals.
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 the butter over medium heat. Add the finely chopped onion and sauté until softened and translucent. Stir in the all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in the warmed whole milk and heavy cream, stirring continuously until the sauce is smooth and thickened.
- Season and Cheese: Add garlic powder, salt, and pepper to taste. Remove the skillet from the heat and stir in the shredded sharp cheddar cheese and grated Parmesan cheese until melted and well combined into the sauce.
- Assemble the Dish: Combine the cooked diced potatoes with the cheese sauce, mixing gently to coat the potatoes evenly. Transfer this mixture into a baking dish, spreading it out in an even layer.
- Add Topping (Optional): In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the potato and cheese layer to create a crispy topping.
- Bake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for about 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
Notes
- For a crispier top, broil for the last 2-3 minutes but watch carefully to prevent burning.
- Use Yukon Gold or Russet potatoes for best texture in this dish.
- Substitute milk and cream with lactose-free options for those with lactose intolerance.
- The breadcrumb topping is optional but adds a pleasant crunch and contrast to the creamy potatoes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
