If you have a soft spot for creamy, cheesy comfort food, then you are absolutely going to love this Delmonico Potatoes Recipe. Imagine tender cubes of potato swimming in a luscious, velvety cheese sauce that’s seasoned just right and baked to golden perfection. This dish strikes the perfect balance between rich flavors and simple ingredients, making it an absolute star at any dinner table, whether it’s a weeknight treat or a special occasion. Trust me, once you try this Delmonico Potatoes Recipe, it will quickly become one of your favorite go-to dishes to warm up your home and heart.
Ingredients You’ll Need
The beauty of this Delmonico Potatoes Recipe lies in its straightforward ingredient list, each one carefully chosen to create the perfect harmony of flavor, texture, and color. These basic elements combine effortlessly, and knowing their roles will help you appreciate every bite even more.
- Potatoes (2 lbs peeled and diced): The hearty base of the dish, diced into even cubes for perfect tenderness inside a creamy sauce.
- Butter (4 tbsp for sauce, 2 tbsp melted for topping): Adds richness and helps develop a smooth sauce and irresistible golden crust.
- Small onion (1, finely chopped): Introduces subtle sweetness and depth when sautéed.
- All-purpose flour (3 tbsp): The thickening agent that gives the sauce its creamy, enveloping texture.
- Whole milk (2 cups, warmed): Provides a gentle creaminess and helps the sauce blend smoothly.
- Heavy cream (1 cup): Elevates the richness and silkiness of the sauce to the next level.
- Garlic powder (1/2 tsp): A hint of aromatic flavor that enhances the overall profile without overpowering.
- Salt and pepper (to taste): Essential seasonings to balance and brighten every layer of flavor.
- Sharp cheddar cheese (1 1/2 cups, shredded): Melts into a gooey, tangy delight that’s the heart and soul of the dish.
- Parmesan cheese (1/2 cup, grated): Adds a nutty sharpness and helps create a golden crust.
- Breadcrumbs (1/4 cup, optional for topping): For that extra crunch and golden finish on top, making the textures irresistible.
How to Make Delmonico Potatoes Recipe
Step 1: Cook the Potatoes
Start by bringing a large pot of salted water to a rolling boil. The salt seasons the potatoes as they cook, infusing flavor right from the start. Add your diced potatoes, aiming for about half inch cubes to ensure even cooking. Let them simmer for 8 to 10 minutes until they’re tender but still hold their shape — the goal here is to avoid mushiness so they maintain a lovely texture when baked later. Once done, drain the potatoes carefully and set them aside to rest.
Step 2: Prepare the Cheese Sauce
In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat. Toss in the finely chopped onion and sauté gently until it turns translucent and soft, releasing a light sweetness that will beautifully complement the cheese. Sprinkle in the flour and stir for 1 to 2 minutes; this step helps cook out any raw flour taste while creating the thickening base of the sauce. Gradually whisk in the warm milk and heavy cream, stirring constantly to avoid lumps—this will result in a silky, thick sauce that clings perfectly to every potato cube.
Step 3: Season and Add Cheese
Sprinkle in the garlic powder, salt, and pepper, tailoring the seasoning to your preference. Remove the skillet from heat before folding in the sharp cheddar and Parmesan cheeses. Stir gently until the cheeses melt smoothly into the sauce, releasing that signature cheesy aroma that makes this Delmonico Potatoes Recipe so inviting and delightful.
Step 4: Assemble and Bake
Gently fold the cooked potatoes into the luscious cheese sauce, making sure every piece is lavishly coated. Transfer this heavenly mixture into a buttered baking dish, spreading it evenly for uniform baking. For an extra special touch, mix the breadcrumbs with the melted butter and sprinkle this crunchy topping over the potatoes for a beautiful golden crust. Bake in a preheated oven until bubbling and golden on top — the perfect invitation to dig in!
How to Serve Delmonico Potatoes Recipe
Garnishes
A sprinkle of freshly chopped chives or parsley adds a fresh, vivid pop of color and a mild herbaceous note that cuts through the richness beautifully. You can also scatter a few extra shreds of sharp cheddar on top just before serving for added ooey-gooey appeal.
Side Dishes
This dish is a star on its own but pairs wonderfully with classic roasted meats like a juicy steak, herb-roasted chicken, or even holiday ham. For lighter options, serve alongside steamed green beans or a crisp garden salad to balance the richness and add freshness to the plate.
Creative Ways to Present
Why not serve this Delmonico Potatoes Recipe in individual ramekins for a touch of elegance? Or layer it in a casserole dish alternating with cooked bacon crumbles or sautéed mushrooms for added texture and flavor surprises. Presentation can be fun and inviting, making it perfect for both casual family meals and impressive dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover Delmonico Potatoes keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making the second serving just as tasty. Just make sure to cool completely before storing to maintain the best texture.
Freezing
You can freeze this dish if you want to save it for later. Transfer cooled portions into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It’s best enjoyed within 2 months for peak flavor and texture.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through, which helps retain the creamy texture and restores the crispy top. If reheating from frozen, thaw overnight in the refrigerator first, then bake until bubbling and heated evenly. Avoid microwaving if you want to keep that delicious crust intact.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Yukon Gold or Russet potatoes work best for their texture and flavor, you can experiment with red potatoes if you prefer a waxier, firmer bite. Just adjust the cooking time slightly to ensure tenderness.
Is it necessary to use both cheddar and Parmesan cheese?
Using both cheeses creates a wonderful flavor depth and texture contrast — cheddar for gooey meltiness and sharpness, Parmesan for a nutty finish and crust formation. However, you can tweak the cheese mix based on your taste or what you have on hand.
Can I make this recipe dairy-free or vegan?
It’s possible with some substitutions! Use plant-based butter, non-dairy milk (like oat or almond), and vegan cheese alternatives. The result will differ slightly in richness, but the comfort factor remains high.
What if I don’t have breadcrumbs for the topping?
The breadcrumbs add a lovely crunch, but they’re optional. You can also use crushed crackers, chopped nuts, or simply bake without a topping — the cheesy sauce is decadent enough to shine on its own.
How long does this dish take to bake?
The baking time isn’t rigid but aim for about 25-30 minutes at 350°F, just until the sauce is bubbly and the topping is golden and crispy. Keep an eye on it toward the end to prevent over-browning.
Final Thoughts
This Delmonico Potatoes Recipe is pure comfort in a dish, combining simple ingredients in a way that feels both indulgent and homey. I encourage you to give it a try—not just for a family meal but whenever you want to treat yourself and others to something truly satisfying. Once you experience the creamy cheese sauce enveloping tender potatoes, you’re going to wonder how you ever lived without this delicious classic in your culinary repertoire.
Print
Delmonico Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously creamy and cheesy Delmonico Potatoes made with tender diced potatoes baked in a rich cheddar and Parmesan cheese sauce, topped with a buttery breadcrumb crust for a perfect golden finish. An ideal side dish for any occasion, combining classic comfort flavors with a crisp topping.
Ingredients
Potatoes
- 2 lbs (900g) potatoes, peeled and diced (about 1/2-inch cubes)
Sauce
- 4 tbsp butter
- 1 small onion, finely chopped
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
Topping (Optional)
- 1/4 cup breadcrumbs
- 2 tbsp butter, melted
Instructions
- Cook the Potatoes: Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 8-10 minutes until they are slightly tender but still hold their shape. Drain the potatoes and set them aside.
- Make the Sauce: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 3-5 minutes. Stir in the all-purpose flour and cook for 1-2 minutes to create a roux. Gradually whisk in the warmed whole milk and heavy cream, stirring continuously until the sauce is smooth and thickened.
- Season and Add Cheese: Stir in the garlic powder, salt, and pepper to taste. Remove the skillet from heat and immediately add the shredded sharp cheddar cheese and grated Parmesan cheese, stirring until the cheeses are fully melted and the sauce is creamy.
- Assemble the Dish: Combine the cooked potatoes with the cheese sauce, mixing gently to coat all the potatoes evenly. Transfer this mixture into a greased baking dish, spreading it out evenly.
- Add the Topping (Optional): If desired, mix the breadcrumbs with the melted butter and sprinkle this mixture evenly over the top of the potato and cheese mixture in the baking dish. This will create a crunchy, golden crust during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled dish for about 30 minutes until the top is golden brown and the sauce is bubbling around the edges.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture that holds up in the sauce.
- You can substitute the cheddar cheese with your favorite sharp cheese like Gruyère or smoked Gouda for a different flavor profile.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- Make sure to warm the milk before adding it to the roux to prevent lumps in the sauce.
- The breadcrumb topping is optional but adds a nice crunch and golden color to the dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
