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
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 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.
