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
Scale
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
