If you’re looking for a comforting, crowd-pleasing classic that always earns second helpings, the Delmonico Potatoes Recipe deserves a spot in your regular rotation. These creamy baked potatoes—bathed in velvety cheese sauce and crowned with a golden, crispy topping—strike the perfect balance between homestyle and irresistible indulgence. They dress up a holiday feast just as brilliantly as they anchor a weeknight dinner, making every meal feel like a special occasion.
Ingredients You’ll Need
Great recipes start with the right ingredients, and the Delmonico Potatoes Recipe builds its magic from a handful of pantry staples. Each ingredient plays a vital role, from the texture of the potatoes to the depth of the cheese—trust me, nothing here is extra or unnecessary!
- Russet potatoes (4 cups, diced and peeled): Their starchy texture guarantees the fluffiest, most satisfying bite.
- Unsalted butter (2 tablespoons): Adds richness and helps form the creamy roux base of the cheese sauce.
- All-purpose flour (2 tablespoons): Thickens the sauce beautifully while keeping it smooth and lump-free.
- Whole milk (2 cups): Brings just enough creaminess without making the dish too heavy.
- Heavy cream (1 cup): This is the secret to the sauce’s decadent, luscious texture.
- Salt (1 teaspoon): Essential for bringing out all the flavors.
- Black pepper (1/2 teaspoon): Provides a gentle kick of warmth and balance.
- Nutmeg (1/4 teaspoon): Traditional, a dash adds cozy depth and subtle complexity to the sauce.
- Garlic powder (1/2 teaspoon): Delivers mellow, savory undertones without overpowering the cheese.
- Onion powder (1/2 teaspoon): Rounds out the flavors and adds subtle sweetness.
- Sharp cheddar cheese (1 1/2 cups, shredded): Melty, bold, and absolutely essential for cheesy satisfaction.
- Parmesan cheese (1/2 cup, grated): Intensifies the savory depth, especially on the crispy topping.
- Panko breadcrumbs (1/2 cup): Create that craveable, golden crunch on top.
- Melted butter (2 tablespoons): Helps the panko brown up and become extra delicious.
- Paprika (1/4 teaspoon): Lends a gentle smokiness and a pop of color—eye-catching and tasty!
How to Make Delmonico Potatoes Recipe
Step 1: Par-Cook the Potatoes
Start by preheating your oven to 375°F (190°C). While that warms up, boil a large pot of salted water. Add the peeled and diced russet potatoes, cooking them for just five minutes. You’re looking for “just tender”—not fully cooked—since the potatoes will finish perfectly in the oven. Drain well, and set aside. This little head start keeps your Delmonico Potatoes Recipe fluffy inside and gorgeously golden on top.
Step 2: Make the Cheese Sauce
Meanwhile, melt the unsalted butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes to create a smooth roux. No lumps allowed here! Next, gradually whisk in the whole milk and heavy cream, keeping a steady motion until everything is silky and slightly thickened (around five minutes). Turn off the heat, then stir in the salt, black pepper, nutmeg, garlic powder, and onion powder. Finish by slowly mixing in the shredded sharp cheddar until the sauce is luxuriously cheesy. This sauce is the soul of your Delmonico Potatoes Recipe—don’t rush it!
Step 3: Assemble the Casserole
Grease a 9×13-inch baking dish to prevent sticking, then spread the par-cooked potatoes in an even layer. Pour the hot cheese sauce evenly over the potatoes, using a spatula to make sure every cube is coated. This guarantees every bite is soft, creamy, and packed with flavor.
Step 4: Add the Crunchy Topping
In a small bowl, mix together the panko breadcrumbs, grated Parmesan, melted butter, and paprika. Scatter this mixture generously on top of the saucy potatoes. This topping bakes up golden and crispy, adding a delightful crunch with every forkful of the Delmonico Potatoes Recipe.
Step 5: Bake and Rest
Bake uncovered for 30 to 35 minutes, until the casserole is bubbly and the top is a glorious golden brown. Resist the urge to dig right in—let it rest for 5 to 10 minutes before serving. This helps everything set up just right, holding together, and making serving a breeze.
How to Serve Delmonico Potatoes Recipe
Garnishes
The perfect finishing touch? A sprinkle of fresh chives, parsley, or even just a few extra flakes of paprika for a splash of color. Garnishing right before serving keeps the herbs fresh and bright, making each plate of Delmonico Potatoes Recipe totally irresistible and ready for the table.
Side Dishes
These potatoes are versatile enough to complement just about anything. Try them alongside roasted meats like beef, ham, or chicken, or spoon them up next to a crisp green salad for contrast. They’re just as at home at a holiday spread as they are with simple grilled veggies for a weeknight supper.
Creative Ways to Present
Serve your Delmonico Potatoes Recipe in individual ramekins for a bistro-style touch, or pile them into a cast-iron skillet for rustic charm. Want to get fancy? Add bits of cooked ham or bacon to the mix before baking, or shave extra Parmesan on top after baking for a gourmet vibe. This recipe is as flexible as your creativity allows!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them to an airtight container and tuck into the fridge. The Delmonico Potatoes Recipe keeps well for up to three days. The flavors deepen overnight, making the leftovers even more tempting!
Freezing
Though best enjoyed fresh, you can freeze baked Delmonico Potatoes Recipe. Cool completely, then wrap tightly in foil and store in a freezer-safe container for up to two months. For best results, freeze in individual portions for quick reheating.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm in a 350°F oven until heated through (15-20 minutes). If the topping looks a little soft, pop under the broiler for a minute or two to crisp it right back up.
FAQs
Can I use a different type Side Dish
Absolutely! Yukon Gold potatoes work wonderfully here if you prefer a creamier bite. Just keep in mind that their texture will be a little smoother and richer compared to russets.
How do I make this Delmonico Potatoes Recipe gluten-free?
Simply swap out the all-purpose flour for a gluten-free flour blend and use gluten-free panko breadcrumbs. The sauce will still thicken beautifully, and you won’t miss out on any crunch or flavor.
Can I add meat or veggies?
Definitely! Fold in cooked, diced ham or crispy bacon for a heartier casserole. Even cooked broccoli or sautéed mushrooms can add a delicious twist, making the Delmonico Potatoes Recipe uniquely your own.
Is it possible to assemble Delmonico Potatoes Recipe ahead of time?
Yes, you can assemble the entire casserole (without baking) up to a day ahead. Cover and refrigerate, then bake as directed when you’re ready. Add a few extra minutes if baking from cold.
What’s the best way to get a really crispy topping?
Make sure to combine the panko with melted butter and Parmesan thoroughly, and bake uncovered. If it’s not browned enough at the end, give it a quick trip under the broiler to finish!
Final Thoughts
If there’s one comfort food dish that always makes people feel right at home, it’s the Delmonico Potatoes Recipe. Cozy, cheesy, and utterly craveable, this casserole is easy to master and unforgettable at first bite. Give it a try, and get ready to receive rave reviews from everyone at your table!
Print
Delmonico Potatoes Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of Delmonico Potatoes, a classic cheesy potato casserole that makes the perfect side dish for any meal. Layers of tender russet potatoes are smothered in a decadent cheese sauce and topped with a crunchy breadcrumb crust.
Ingredients
Potatoes:
- 4 cups diced peeled russet potatoes
Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Breadcrumb Topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 teaspoon paprika
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Par-cook the potatoes: Boil the diced potatoes in salted water for 5 minutes, then drain.
- Make the cheese sauce: Melt butter, whisk in flour, then gradually add milk and cream. Season with salt, pepper, nutmeg, garlic powder, and onion powder. Stir in cheddar cheese until melted.
- Assemble: Layer potatoes in a baking dish, pour cheese sauce over them.
- Prepare the topping: Combine breadcrumbs, melted butter, Parmesan, and paprika. Sprinkle over the potatoes.
- Bake: Bake for 30-35 minutes until bubbly and golden.
- Serve: Let cool for 5-10 minutes before serving.
Notes
- You can use Yukon Gold potatoes for a creamier result.
- For added flavor, consider incorporating cooked ham or bacon into the dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
