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
Scale
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.
