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
- Preheat oven
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 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.
- 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.
- Assemble the dish
- Layer potatoes in the baking dish, pour cheese sauce evenly over top, and sprinkle with extra cheese or breadcrumbs if desired.
- Bake until golden
- Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
- 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 !!