Delmonico Potatoes are a classic, rich, and creamy potato dish that originated from the famed Delmonico’s Restaurant in New York City. This indulgent side dish features tender potatoes baked in a decadent cheese sauce, making it a perfect accompaniment to any special meal. Whether served at a holiday dinner or a fancy gathering, Delmonico Potatoes are sure to impress.

Equipment:

Large pot
9×13-inch baking dish
Saucepan
Whisk
Mixing bowls
Wooden spoon or spatula
Grater

Ingredients:

4 large russet potatoes, peeled and diced into 1-inch cubes
4 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup breadcrumbs (optional, for topping)
2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish and set aside.
Cook the Potatoes:
- Place the diced potatoes in a large pot and cover with cold water.
- Add a pinch of salt and bring to a boil over medium-high heat.
- Cook the potatoes for about 8-10 minutes, or until they are just tender but not falling apart.
- Drain the potatoes and set them aside.
Prepare the Cheese Sauce:
- In a saucepan, melt the butter over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, and whisk continuously for 1-2 minutes to create a roux.
- Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
- Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Remove the saucepan from heat and stir in the shredded cheddar cheese, grated Parmesan, ground nutmeg, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
Combine Potatoes and Sauce:
- Gently fold the cooked potatoes into the cheese sauce, ensuring all the potatoes are evenly coated.
- Pour the potato and cheese mixture into the prepared baking dish.
Add Topping (Optional):
- If you’d like a crispy topping, sprinkle breadcrumbs evenly over the top of the potato mixture.
Bake:
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
- If you’re using breadcrumbs, you can broil the dish for the last 2-3 minutes to achieve a crispy, golden crust.
Serve:
- Remove the Delmonico Potatoes from the oven and let them cool slightly before serving.
- Garnish with chopped fresh parsley if desired.

Tips:

Cheese Variations: Feel free to experiment with different cheeses such as Gruyère, Fontina, or Monterey Jack for a unique flavor profile.
Make-Ahead Option: You can prepare the dish ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.
Texture Preference: For a smoother texture, you can lightly mash the potatoes before mixing them with the cheese sauce.

Delmonico Potatoes are the epitome of comfort food with their creamy, cheesy goodness. This recipe brings an old-fashioned favorite to your table, perfect for pairing with roast meats, poultry, or even on its own. Rich in flavor and simple to prepare, this dish is bound to become a favorite at any gathering or special occasion!

Delmonico Potatoes

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Equipment

Large pot
9x13-inch baking dish
Saucepan
Whisk
Mixing bowls
Wooden spoon or spatula
Grater

Ingredients

4 large russet potatoes peeled and diced into 1-inch cubes
4 tablespoons unsalted butter
1 small onion finely chopped
2 cloves garlic minced
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup breadcrumbs optional, for topping
2 tablespoons chopped fresh parsley optional, for garnish

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish and set aside.
Cook the Potatoes:
Place the diced potatoes in a large pot and cover with cold water.
Add a pinch of salt and bring to a boil over medium-high heat.
Cook the potatoes for about 8-10 minutes, or until they are just tender but not falling apart.
Drain the potatoes and set them aside.
Prepare the Cheese Sauce:
In a saucepan, melt the butter over medium heat.
Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and garlic, and whisk continuously for 1-2 minutes to create a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese, grated Parmesan, ground nutmeg, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
Combine Potatoes and Sauce:
Gently fold the cooked potatoes into the cheese sauce, ensuring all the potatoes are evenly coated.
Pour the potato and cheese mixture into the prepared baking dish.
Add Topping (Optional):
If you’d like a crispy topping, sprinkle breadcrumbs evenly over the top of the potato mixture.
Bake:
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
If you’re using breadcrumbs, you can broil the dish for the last 2-3 minutes to achieve a crispy, golden crust.
Serve:
Remove the Delmonico Potatoes from the oven and let them cool slightly before serving.
Garnish with chopped fresh parsley if desired.