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
Scale
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
