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
Scale
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.
