Potatoes Delmonico

Potatoes Delmonico is a rich and creamy potato casserole that originated in the famous Delmonico’s restaurant of New York. Thinly sliced or diced potatoes are baked in a decadent cheese sauce until golden and bubbly, making this dish a classic holiday side dish or an elegant comfort food for any dinner. It’s the kind of restaurant-style potato recipe that turns an ordinary meal into something special.


Who Is This Recipe For?

This recipe is for home cooks who want to bring a touch of restaurant elegance to their table. Perfect for Thanksgiving, Christmas, Easter, or Sunday suppers, it’s a make-ahead potato recipe that impresses guests without being complicated.


Why You’ll Love It

  • Creamy, cheesy, indulgent, and comforting.
  • Great for holidays and special occasions.
  • A historic recipe with timeless flavor.
  • A versatile side dish that pairs with steak, chicken, or ham.

Ingredients

  • 2 lbs russet or Yukon gold potatoes (peeled and diced or sliced thin)
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk (warm)
  • 1 cup heavy cream
  • 1 ½ cups shredded Gruyère or white cheddar cheese
  • ½ cup Parmesan cheese (grated)
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp ground nutmeg (optional)
  • 2 tbsp breadcrumbs (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

  1. Preheat oven
    • Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Prepare the potatoes
    • Peel and dice or thinly slice the potatoes. Parboil in salted water for 8–10 minutes until just tender but not falling apart. Drain well.
  3. Make the cheese sauce
    • In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to make a roux. Slowly whisk in warm milk and cream until smooth and thickened. Stir in Gruyère, Parmesan, salt, pepper, and nutmeg.
  4. Assemble the dish
    • Layer potatoes in the baking dish, pour cheese sauce evenly over top, and sprinkle with extra cheese or breadcrumbs if desired.
  5. Bake until golden
    • Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
  6. Serve
    • Let rest for 5 minutes before serving. Garnish with parsley.

Kitchen Equipment Needed

  • Large pot for parboiling potatoes
  • Saucepan for cheese sauce
  • Whisk
  • 9×13-inch baking dish

Storage Tips

  • Store leftovers in the fridge for up to 4 days.
  • Freeze tightly wrapped for up to 2 months.
  • Reheat in oven at 350°F until hot and bubbly.

FAQ

Q: What’s the difference between Potatoes Delmonico and au gratin?
They’re similar, but Delmonico potatoes traditionally use diced potatoes and a richer cream sauce.

Q: Can I use other cheeses?
Yes—cheddar, Fontina, or Monterey Jack all work.

Q: Can I make this ahead of time?
Yes—assemble up to 24 hours ahead, cover, and refrigerate. Bake just before serving.


Conclusion

Potatoes Delmonico is a creamy, cheesy, and indulgent side dish that brings a touch of history and elegance to your table. Perfect for holidays, family gatherings, or a special steak dinner, this classic potato bake recipe is comfort food with sophistication.

Enjoy !!

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