Description
Indulge in the rich and creamy goodness of these Delmonico potatoes, a perfect side dish for any occasion. Layers of tender Yukon Gold potatoes smothered in a decadent cheese sauce, topped with a golden breadcrumb crust.
Ingredients
Scale
Potatoes:
- 4 cups peeled and diced Yukon Gold potatoes (about 1/2-inch cubes)
Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Topping:
- 1/2 cup plain breadcrumbs
- 1 tablespoon melted butter
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Make the cheese sauce: Melt butter, stir in flour to make a roux. Whisk in milk and cream until thickened. Add seasonings and cheeses, stir until smooth.
- Assemble: Place diced potatoes in the baking dish, pour cheese sauce over them. Mix breadcrumbs with butter, sprinkle over the top.
- Bake: Cover with foil, bake for 30 minutes, then uncover and bake for additional 15–20 minutes until golden and tender.
- Rest and garnish: Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Enhance with cooked bacon bits or sautéed onions for extra flavor.
- This dish can be prepared ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg
