There is something incredibly comforting and indulgent about a dish that melds creamy textures with rich, cheesy flavors, and that’s exactly what you get with this Creamy Delmonico Potatoes Recipe. This classic side dish brings layers of tender, thinly sliced russet potatoes bathed in a luscious cheese sauce, all baked to a golden, bubbly perfection. Whether it’s a holiday feast or a weeknight treat, these potatoes never fail to bring smiles around the table. Let me walk you through how to make this deliciously smooth and flavorful recipe that’s sure to become a household favorite.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step toward creating an unforgettable Creamy Delmonico Potatoes Recipe. Each component plays a crucial role—from the hearty russet potatoes that offer the perfect texture to the blend of cheeses and spices that deliver that signature creamy richness and depth of flavor.
- 3 tablespoons unsalted butter: Provides a rich base for the roux and enhances the overall creaminess.
- 1 small yellow onion, finely chopped: Adds a subtle sweetness and aromatic depth when sautéed.
- 2 cloves garlic, minced: Gives a gentle kick of savory flavor that balances the richness.
- 3 tablespoons all-purpose flour: Thickens the sauce to the perfect consistency.
- 2 cups whole milk: Adds creaminess while keeping the sauce light enough to soak into the potatoes.
- 1 cup heavy cream: Boosts the luscious, velvety texture of the sauce.
- 1/2 teaspoon salt: Enhances and balances all the flavors in the dish.
- 1/2 teaspoon black pepper: Adds mild spice and warmth.
- 1/2 teaspoon ground mustard: Offers a subtle tang that brightens the cheese sauce.
- 1/4 teaspoon paprika: Lends a hint of smoky depth and color.
- 4 cups shredded sharp white cheddar cheese (divided): The star ingredient for cheesy, melty richness.
- 3 pounds russet potatoes, peeled and thinly sliced: The foundation of the dish with hearty texture and amazing flavor absorption.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty crunch to the top layer.
- 1/4 cup breadcrumbs (optional for topping): Gives a delightful crispy crust, perfect for contrast.
- Chopped fresh parsley for garnish: Freshens the dish with a pop of greenery and mild herbal notes.
How to Make Creamy Delmonico Potatoes Recipe
Step 1: Prepare the Cheese Sauce
Start by melting the butter in a large saucepan over medium heat. This step is where the flavors start building—saute the finely chopped onion until it turns soft and translucent, about 4 minutes. Stir in the minced garlic and cook for just 30 seconds to avoid bitterness but keep that aromatic punch. Now sprinkle in the flour and whisk continuously for 1 to 2 minutes; this creates the roux that will thicken your sauce beautifully. Slowly, whisk in the milk and cream, stirring consistently until the sauce thickens and coats the back of a spoon, which takes about 5 to 7 minutes. Season the sauce with salt, pepper, ground mustard, and paprika for that perfect savory backbone. Finally, stir in 3 cups of the shredded sharp cheddar cheese and whisk until everything is silky smooth and melted.
Step 2: Layer the Potatoes and Sauce
Grease a 9×13-inch baking dish to prevent sticking and start layering half of your thinly sliced potatoes evenly across the base. Pour half of your luscious cheese sauce over the potatoes, allowing it to seep between layers for maximum creaminess. Repeat this layering with the remaining potatoes and cheese sauce, ensuring the dish is full and ready to bake.
Step 3: Add the Topping and Bake
Sprinkle the last cup of shredded cheddar along with the grated Parmesan evenly on top. If you’re using breadcrumbs, scatter them over the top to create a beautiful golden crust. Cover the dish tightly with foil and bake in a preheated 375°F oven for 45 minutes. After that, remove the foil and bake an additional 20 to 25 minutes so the top can turn golden brown and crispy while the potatoes become tender and perfectly cooked through. Once out of the oven, let the dish rest for about 10 minutes before serving—this helps the sauce set slightly for easier portions and lets all the flavors meld together beautifully.
How to Serve Creamy Delmonico Potatoes Recipe
Garnishes
Simple garnishes like freshly chopped parsley add just the right touch of color and freshness to balance the richness of the dish. You can also experiment with chives or a sprinkle of smoked paprika on top for an extra flavor pop that’s both inviting and visually delightful.
Side Dishes
Creamy Delmonico Potatoes Recipe pairs beautifully with a wide variety of main courses. Think perfectly roasted chicken, grilled steak, or even a holiday ham. The richness of the potatoes complements savory proteins and works wonderfully alongside crisp steamed greens or a fresh garden salad to lighten the plate.
Creative Ways to Present
If you’re feeling fancy, serve the potatoes in individual ramekins for a charming, personalized touch. For larger gatherings, consider making smaller, square portions and topping each with a sprinkle of extra cheese and herbs to impress guests visually and flavor-wise. This dish is a star at any potluck or festive dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Delmonico Potatoes Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure they cool completely before refrigerating to maintain the best texture and flavor. When reheated, the dish remains just as delicious and comforting.
Freezing
You can freeze this potato casserole for up to 2 months. Wrap the baking dish tightly with foil and plastic wrap or transfer portions to freezer-safe containers. Thaw in the fridge overnight before reheating to preserve the creamy texture and avoid sogginess.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to prevent drying out, for about 20 minutes or until warmed through. If you prefer, use a microwave with short intervals, stirring in between to ensure even heating. Reheating this way keeps all that glorious creaminess intact.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes work best because they are starchy and absorb the creamy sauce wonderfully while maintaining a nice texture. However, Yukon Gold can also be used for a slightly waxier but still delicious result.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the milk and cream with plant-based alternatives like oat or almond milk and use dairy-free butter and cheese. Keep in mind this changes the flavor a bit, but you’ll still get a lovely creamy texture.
Can I prepare this dish a day in advance?
Absolutely! You can assemble the potatoes and sauce the day before, cover tightly, and refrigerate. When ready to eat, bake as directed, adding a few extra minutes to ensure it’s heated through.
What’s the best way to slice the potatoes evenly?
Using a mandoline slicer is highly recommended for uniform, thin slices. This helps the potatoes cook evenly and absorb the sauce perfectly without leaving any pieces undercooked or mushy.
How can I make the dish extra cheesy?
Feel free to sprinkle extra shredded cheddar or your favorite melting cheese like Gruyère on top just before the last bake. Mixing in smoked gouda also adds a wonderful smoky richness that elevates the overall flavor.
Final Thoughts
If you’re craving a side dish that’s both comforting and impressive, you simply have to try this Creamy Delmonico Potatoes Recipe. It’s one of those timeless dishes that brings warmth and happiness to any meal, with its perfect blend of cheesy goodness and tender potatoes. Once you make it, it’s bound to become one of your go-to recipes for celebrations and cozy family dinners alike.
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Creamy Delmonico Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy Delmonico Potatoes are a rich and cheesy baked potato casserole that features thinly sliced russet potatoes layered with a velvety cheese sauce made from sharp white cheddar, cream, and milk. This comforting American side dish is perfect for holidays or family dinners, delivering a luscious, golden crust topped with Parmesan and optional breadcrumbs.
Ingredients
Cheese Sauce
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
- 1/4 teaspoon paprika
- 4 cups shredded sharp white cheddar cheese (divided)
Main Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional for topping)
- Chopped fresh parsley for garnish
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Melt Butter and Sauté Onion: In a large saucepan over medium heat, melt the butter. Add the finely chopped onion and cook until soft and translucent, about 4 minutes.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the onion and garlic mixture and whisk continuously for 1–2 minutes to form a roux, which will thicken the sauce.
- Add Dairy: Gradually whisk in the whole milk and heavy cream, stirring constantly until the sauce thickens, about 5–7 minutes.
- Season Cheese Sauce: Add salt, black pepper, ground mustard, and paprika, stirring to combine.
- Melt Cheese: Add 3 cups of the shredded sharp white cheddar cheese to the sauce, whisking until fully melted and smooth. Remove from heat.
- Layer Potatoes: In a greased 9×13-inch baking dish, arrange half of the sliced potatoes evenly as the first layer.
- Pour Cheese Sauce: Pour half of the prepared cheese sauce over the potato layer.
- Repeat Layers: Add the remaining sliced potatoes and pour the rest of the cheese sauce on top.
- Add Toppings: Sprinkle the remaining 1 cup cheddar cheese, grated Parmesan cheese, and breadcrumbs (if using) on top.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 45 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 20–25 minutes until the top is golden brown and the potatoes are tender.
- Rest and Garnish: Allow the casserole to rest for 10 minutes before sprinkling with chopped fresh parsley and serving.
Notes
- For a smokier flavor, add a pinch of smoked paprika or substitute some of the cheddar cheese with smoked gouda.
- Slicing the potatoes using a mandoline ensures uniform thickness for even cooking.
- Breadcrumb topping is optional but adds a delightful crunchy texture.
- Letting the dish rest before serving helps the sauce set for cleaner portions.
