Name: Delmonico Potatoes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds russet potatoes, peeled and diced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 ½ cups whole milk; ½ cup heavy cream; 1 ½ cups shredded sharp cheddar cheese; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and black pepper to taste; ½ cup breadcrumbs; 1 tablespoon melted butter

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If you’re searching for the ultimate comfort food side that steals the show every time, look no further than Delmonico Potatoes. This classic casserole is a dreamy blend of creamy, cheesy sauce wrapped around tender potatoes and baked to golden, bubbling perfection. Whether you’re planning a holiday feast or a cozy family dinner, Delmonico Potatoes always bring a touch of nostalgia, warmth, and pure satisfaction to the table.

Delmonico Potatoes Recipe - Recipe Image

Ingredients You’ll Need

What makes Delmonico Potatoes so irresistible is how a handful of everyday ingredients transform into something completely extraordinary. Each one plays a vital role, from the creamy richness of the dairy to the irresistible sharpness of the cheese and the golden crunch of the topping.

Russet potatoes: Their starchy texture creates the perfect soft-yet-structured base that soaks up all the creamy sauce.
Butter: Adds luscious richness to both the sauce and the optional breadcrumb topping.
All-purpose flour: Just enough to thicken the sauce so it clings to every potato bite.
Whole milk: Balances out the richness for a velvety, not-too-heavy sauce.
Heavy cream: This is where the magic happens, adding decadent body and mouthfeel.
Shredded sharp cheddar cheese: For bold, melty flavor that stands up beautifully to the potatoes.
Garlic powder: Lends a subtle savoriness without overpowering the dish.
Onion powder: Complements the garlic and gives depth to the sauce.
Salt and black pepper: Essential for brightness and balance—don’t skimp on seasoning!
Breadcrumbs (optional): For a satisfyingly crisp and golden finish on top.
Melted butter (for breadcrumbs, optional): Ensures your topping bakes up gloriously crunchy and flavorful.

How to Make Delmonico Potatoes

Step 1: Parboil the Potatoes

Start by preheating your oven to 375°F (190°C). Peel and dice your russet potatoes, then drop them into a large pot of boiling salted water. You want them to cook just until slightly tender—about 8 minutes. The goal is to keep them holding their shape, so don’t let them get mushy. Once done, drain the potatoes and set them aside while you work on the sauce.

Step 2: Prepare the Cheese Sauce

In a medium saucepan set over medium heat, melt the butter until it’s bubbling gently. Sprinkle in the flour and whisk constantly for about 1 minute; this cooks off the raw flour taste and forms the base of your roux. Gradually pour in the milk and heavy cream, whisking all the while to avoid lumps. Continue stirring until the mixture thickens and coats the back of a spoon, which should take 3 to 5 minutes. Now comes the fun part: stir in the garlic powder, onion powder, salt, and pepper, then add the shredded cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth and glossy.

Step 3: Assemble the Casserole

Combine the drained potatoes with your luscious cheese sauce, making sure each piece is well-coated. Pour everything into a greased 9×13-inch baking dish, spreading the mixture into an even layer. If you’re going for that classic Delmonico Potatoes crunch, toss the breadcrumbs with melted butter and sprinkle the mixture evenly over the top.

Step 4: Bake to Perfection

Bake the casserole uncovered for 25 to 30 minutes, or until the top is beautifully golden and the sauce is bubbling around the edges. If you used breadcrumbs, you’ll know it’s ready when they’re crisp and lightly browned. Let the Delmonico Potatoes rest for 5 to 10 minutes before serving—this gives the sauce a chance to set slightly, making it easier to scoop and serve.

How to Serve Delmonico Potatoes

Garnishes

A finishing touch can take your Delmonico Potatoes from homey to restaurant-worthy! Sprinkle freshly chopped chives or parsley over the top for a burst of color and a little herbal brightness. For extra indulgence, a scatter of crispy bacon or a dusting of smoked paprika makes the dish even more tempting.

Side Dishes

Delmonico Potatoes are the ultimate partner for just about any main. They’re especially fabulous alongside steak, roast chicken, ham, or turkey, making them a star at holiday gatherings. Add a crisp green salad or simply steamed vegetables to balance the richness of the potatoes.

Creative Ways to Present

For something a bit different, try baking the potatoes in individual ramekins for elegant single servings. You can also scoop the baked casserole into hollowed-out baked potato skins for a playful twist. If you’re hosting brunch, serve mini portions in muffin tins for a bite-sized treat.

Make Ahead and Storage

Storing Leftovers

Leftover Delmonico Potatoes keep beautifully in the refrigerator for up to 4 days. Simply cover the baking dish tightly with foil or transfer the potatoes to an airtight container to maintain their creamy texture.

Freezing

You can freeze Delmonico Potatoes, though the texture may change slightly upon reheating. Wrap the cooled casserole tightly in plastic wrap and foil, or divide into individual portions for easy reheating. Store in the freezer for up to 2 months.

Reheating

To reheat, thaw frozen portions overnight in the refrigerator if needed. Warm the potatoes in a 350°F oven, covered with foil, until heated through (about 20–25 minutes). For a crispier topping, uncover for the last 5 minutes of baking.

FAQs

Can I use a different type Side Dish

Russet potatoes work best due to their starchy texture, but Yukon Golds are a great alternative if you want a slightly creamier, buttery bite. Just avoid waxy potatoes, as they won’t absorb the sauce as well.

Is it possible to make Delmonico Potatoes gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend, and use gluten-free breadcrumbs or omit the topping entirely. The results are just as delicious and satisfying.

Can I add other cheeses or mix-ins?

Definitely! Delmonico Potatoes are wonderfully versatile. Try mixing in Gruyère or Monterey Jack for extra flavor, or stir in cooked bacon, caramelized onions, or sautéed mushrooms for a tasty twist.

How far ahead can I assemble Delmonico Potatoes before baking?

You can assemble the casserole up to a day in advance. Cover it tightly and refrigerate, then bake just before serving. If baking straight from the fridge, you may need to add a few extra minutes to the cooking time.

What’s the best way to get a really crispy topping?

For maximum crunch, use fresh breadcrumbs tossed with melted butter, and broil the casserole for a minute or two right at the end of baking. Just keep a close eye so the topping doesn’t burn!

Final Thoughts

I can’t wait for you to try these Delmonico Potatoes—once you taste that creamy, cheesy goodness with its golden crust, you’ll find yourself coming back to this recipe again and again. Whether you’re making them for a holiday table or a weeknight treat, they always bring big smiles and happy appetites!

Delmonico Potatoes Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Deliciously creamy and cheesy Delmonico Potatoes make the perfect comforting side dish for any meal. Tender russet potatoes baked in a rich cheese sauce with garlic and onion seasoning, topped with golden breadcrumbs for a delightful crunch. Ideal for holiday dinners or pairing with steak and roast chicken.

Ingredients

Scale

Main Ingredients

2 pounds russet potatoes, peeled and diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ cup heavy cream
1 ½ cups shredded sharp cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste

Topping (Optional)

½ cup breadcrumbs
1 tablespoon melted butter

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Instructions

Preheat and Prepare Potatoes: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil, add the diced potatoes, and cook for about 8 minutes until they are slightly tender but still firm. Drain well and set aside.
Make Cheese Sauce: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and heavy cream, stirring continuously until the sauce thickens, about 3 to 5 minutes. Stir in garlic powder, onion powder, salt, and pepper. Add the shredded cheddar and stir until fully melted and smooth.
Combine and Transfer: Mix the drained potatoes into the cheese sauce until evenly coated. Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
Add Topping and Bake: If desired, combine breadcrumbs with 1 tablespoon melted butter and sprinkle over the top of the potatoes. Bake uncovered in the preheated oven for 25 to 30 minutes until bubbly and the topping is golden brown.
Rest and Serve: Remove from oven and let the dish rest for 5 to 10 minutes before serving to allow the sauce to set a bit for easier portioning and enhanced flavor.

Notes

For an extra rich dish, substitute all the milk with heavy cream.
Enhance the flavor by stirring in cooked bacon or chopped fresh chives before baking.
Delmonico Potatoes are perfect served alongside steak, roast chicken, or as part of holiday meals.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American