If there’s one comforting, luxurious side dish I could champion at any gathering, it’s this Delmonico Potatoes Recipe. Imagine hearty cubes of Yukon Gold potatoes, smothered in a silky, cheesy sauce, then baked to bubbly, golden perfection. This classic recipe brings together a handful of kitchen staples and turns them into something truly special — creamy, savory, and dotted with just the right hints of garlic and onion. Whether for holidays or a cozy Sunday supper, these Delmonico Potatoes add warmth and irresistible flavor to any table.
Ingredients You’ll Need
Gathering your ingredients for this Delmonico Potatoes Recipe couldn’t be easier, yet each one makes a unique difference. From the rich cream that lends silkiness, to the tangy cheddar that gives the dish its signature melt and color, every item here is essential.
- Yukon Gold potatoes: Their buttery texture and natural creaminess stand up beautifully to baking and meld beautifully with the sauce.
- Butter: Classic unsalted butter forms the base of your roux and enriches the overall flavor.
- All-purpose flour: A key thickening agent for the creamy cheese sauce that coats the potatoes.
- Whole milk: Adds rich, dairy goodness for a comforting, smooth sauce.
- Heavy cream: This ramps up the creaminess and gives the sauce its luxe, velvety feel.
- Shredded sharp cheddar cheese: Go for sharp cheddar for that irresistible tang and oozy melt factor (and don’t forget to divide for layering and topping).
- Garlic powder: Supplies a subtle, savory backdrop that lifts the dish without overpowering.
- Onion powder: For that mellow, rounded flavor that makes the potatoes taste even more homemade.
- Salt and pepper: Essential to wake up all the flavors in the dish — don’t be shy!
- Grated Parmesan cheese: Finishes the top with an extra punch of nutty flavor and crispness.
- Breadcrumbs (optional): For anyone who loves a little crunch to contrast with creamy potatoes, a sprinkle on top is delightful.
- Chopped parsley for garnish: A little green never hurt — parsley adds a fresh pop of color and tiny hint of herbal brightness.
How to Make Delmonico Potatoes Recipe
Step 1: Prepare the Potatoes
Start by peeling and dicing your Yukon Gold potatoes into hearty, even cubes. Bring a large pot of salted water to a boil and gently add in the potatoes. Cook them for 7 to 8 minutes, just until they’re fork-tender — you want them to keep their shape in the oven. Drain well and set the potatoes aside while you whip up the sauce.
Step 2: Make the Creamy Cheese Sauce
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously, cooking for 1 to 2 minutes — just until the mixture turns golden and fragrant. Slowly pour in the milk and heavy cream, whisking as you go, and let the mixture simmer until it thickens, about 3–4 minutes. Stir in the garlic powder, onion powder, salt, and pepper. Finally, turn off the heat and stir in 1 cup of the sharp cheddar cheese, whisking until the sauce becomes completely smooth and velvety.
Step 3: Combine Potatoes and Sauce
Grab your largest mixing bowl and combine the drained potatoes with the luscious cheese sauce. Gently fold until all the pieces are coated — the goal is to cover every single potato with that creamy goodness without mashing them up.
Step 4: Assemble and Top
Lightly grease a 9×13-inch baking dish. Transfer the dressed potatoes into the dish, spreading them out in an even layer. Sprinkle the remaining cheddar cheese, Parmesan cheese, and optional breadcrumbs all over the top. This trio guarantees a bubbly, golden crust that everyone will want to dig into first.
Step 5: Bake to Perfection
Bake at 375°F (190°C) for 25 to 30 minutes, or until the top is beautifully golden and the sides are bubbling with cheesy delight. When it comes out of the oven, let it sit for a few minutes. Scatter chopped parsley over the top for fresh color and serve these decadent Delmonico Potatoes hot and tempting.
How to Serve Delmonico Potatoes Recipe
Garnishes
Before serving, a simple sprinkle of fresh, chopped parsley does wonders — a little green brights up the richness and instantly makes your Delmonico Potatoes Recipe feel restaurant-worthy. You can also add thinly sliced chives or a touch of smoked paprika if you’re after a different flavor note or some extra color.
Side Dishes
The beauty of this Delmonico Potatoes Recipe is how well it plays with others. Serve alongside classic mains like roast beef, grilled chicken, or glazed ham. For vegetarians, pair with a crisp green salad, garlicky roasted vegetables, or steamed broccoli to balance the creamy potatoes beautifully.
Creative Ways to Present
If you’re looking to impress, try baking individual portions in ramekins for a dinner party, or serve them family-style straight from the casserole dish at a holiday table. For brunch, top with crispy bacon bits or a poached egg, turning these potatoes into a decadent main course. No matter the setting, they never fail to wow.
Make Ahead and Storage
Storing Leftovers
Leftover Delmonico Potatoes keep well in the fridge for up to 3 days. Just transfer any cooled leftovers into an airtight container — the flavors often become even richer after a night in the fridge!
Freezing
If you find yourself with more than you can enjoy in a few days, freeze individual portions in airtight containers or wrap the baking dish well in foil and plastic wrap. For best quality, consume within one month. Thaw overnight in the fridge before reheating.
Reheating
To bring your Delmonico Potatoes back to bubbly brilliance, cover with foil and reheat in a 350°F (175°C) oven until warmed through, about 20–25 minutes. For best texture, remove the foil in the last 5 minutes to crisp the top again. A quick splash of milk before reheating helps keep everything creamy.
FAQs
Can I use a different type Side Dish
Yes! While Yukon Golds are ideal for their creamy texture, you can use Russet or even red potatoes. Just keep in mind that texture and creaminess might shift slightly, but the dish will still be absolutely delicious.
Is it possible to make the Delmonico Potatoes Recipe ahead of time?
Absolutely. Assemble the potatoes to the point just before baking, cover, and refrigerate. When you’re ready, bake as directed but add an extra 10 minutes to the cook time to ensure everything gets hot and bubbly.
How can I make this recipe gluten-free?
Swap the all-purpose flour for a gluten-free all-purpose blend or cornstarch to thicken the sauce. Double-check that your breadcrumbs (if using) are gluten-free too, and you’re all set.
Can I add protein, like ham or bacon?
Definitely! Fold in chopped cooked ham or crispy bacon to the sauce and potatoes before baking. This turns Delmonico Potatoes into a heartier dish — perfect for brunch or dinner.
How do I know when the Delmonico Potatoes are done?
Look for the signature golden, bubbly top and gently insert a knife into the center — the potatoes should be hot and tender all the way through. If the cheese and crumb topping aren’t golden yet, pop the dish under the broiler (watching carefully) for a minute or two.
Final Thoughts
There’s something truly magical about sharing a bubbling dish of this Delmonico Potatoes Recipe with people you love. Every forkful is creamy, cheesy comfort — and it’s bound to become a staple at your table just as it has at mine. Don’t wait for a holiday: try it soon and discover just why this side dish never goes out of style!
Print
Delmonico Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delmonico Potatoes is a rich and creamy potato casserole that’s perfect for any occasion. With layers of tender Yukon Gold potatoes and a cheesy sauce, topped with a golden crust, this dish is sure to be a hit at your table.
Ingredients
Potatoes:
- 2 pounds Yukon Gold potatoes (peeled and diced)
Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Topping:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons breadcrumbs (optional)
- Chopped parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook Potatoes: Boil diced potatoes until fork-tender, about 7–8 minutes. Drain and set aside.
- Make Cheese Sauce: Melt butter, whisk in flour, then gradually add milk and cream. Stir in seasonings and 1 cup of cheddar cheese until smooth.
- Combine Potatoes and Sauce: Mix potatoes with cheese sauce and transfer to a baking dish.
- Add Toppings: Sprinkle remaining cheddar, Parmesan, and breadcrumbs on top.
- Bake: Bake for 25–30 minutes until bubbly and golden.
- Garnish and Serve: Garnish with parsley before serving.
Notes
- You can prepare this dish ahead and refrigerate before baking—just add 10 extra minutes to the cook time.
- Feel free to add chopped ham or cooked bacon for a heartier version.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 3g
- Sodium: 360mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
