Delmonico Potatoes are a timeless American classic that delivers pure comfort in every creamy, cheesy bite. Originating from the famous Delmonico’s Restaurant in New York City in the 19th century, this dish features tender diced or shredded potatoes enveloped in a rich cream sauce, baked until golden and bubbling. What sets Delmonico Potatoes apart from other cheesy potato casseroles is the balance of elegance and indulgence. The texture is soft, the flavor is deep, and it makes the perfect side dish for holidays, potlucks, and Sunday dinners. Whether you’re serving prime rib, roast chicken, or a simple vegetable medley, these potatoes will steal the spotlight.
Ingredients
- 6 cups peeled and diced Yukon Gold or Russet potatoes (½-inch cubes)
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1¼ cups shredded sharp cheddar cheese
- ½ cup grated Gruyère or Parmesan cheese
- ¼ cup seasoned breadcrumbs (optional, for topping)
- 2 tbsp melted butter (for topping)
Preparation
Step 1: Pre-Cook the Potatoes
Bring a large pot of salted water to a boil. Add the diced potatoes and parboil for about 6–8 minutes until slightly tender but not mushy. Drain and set aside.
Step 2: Prepare the Cream Sauce
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly to form a smooth roux, cooking for 1–2 minutes. Gradually whisk in the warm milk and cream until smooth and thickened, about 5 minutes.
Step 3: Add Seasonings and Cheese
Stir in the garlic powder, onion powder, salt, pepper, and paprika. Reduce heat to low and mix in 1 cup cheddar cheese and ¼ cup Gruyère or Parmesan until melted and smooth.
Step 4: Combine Potatoes and Sauce
Preheat oven to 375°F (190°C). In a large mixing bowl, gently fold the parboiled potatoes into the cheese sauce until evenly coated.
Step 5: Transfer to Baking Dish and Top
Pour the mixture into a greased 9×13-inch baking dish. Top with remaining ¼ cup cheddar and ¼ cup Parmesan or Gruyère. If using breadcrumbs, mix them with 2 tbsp melted butter and sprinkle evenly over the top.
Step 6: Bake Until Golden
Bake uncovered for 30–40 minutes or until the top is golden brown and the edges are bubbly. Let sit for 10 minutes before serving for easier slicing.
Variations
- Use shredded hash brown potatoes for a more classic casserole style
- Substitute pepper jack or smoked gouda for a flavor twist
- Stir in cooked, crumbled bacon or diced ham for added protein
- Add sautéed mushrooms, spinach, or caramelized onions for extra depth
- Make it spicy with cayenne pepper or diced green chiles
Cooking Notes
- Parboiling the potatoes first ensures even cooking and prevents a mushy texture
- Don’t overcook the roux, just enough to remove raw flour flavor
- Use warm milk and cream to help thicken the sauce smoothly
- Gruyère adds a nutty complexity, but Parmesan works in a pinch
- You can prep the dish up to 24 hours ahead and bake before serving
Serving Suggestions
- Perfect side dish for holiday dinners, especially with ham or turkey
- Pairs beautifully with steak, roast chicken, or pork chops
- Serve alongside roasted vegetables for a vegetarian meal
- Great addition to brunch spreads with quiche and fruit salad
- Drizzle with a little hot sauce or serve with sour cream for extra richness
Tips
- Cut potatoes evenly to ensure uniform cooking
- Let the casserole rest before serving so it holds its shape
- For a crispier top, broil the last 2–3 minutes of baking
- Store leftovers in the fridge for up to 4 days
- Reheat in the oven at 350°F for 15–20 minutes or microwave single portions
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Nutritional Information (Approx. per serving, based on 8 servings)
- Calories: 340
- Protein: 8g
- Fat: 22g
- Carbohydrates: 26g
- Sodium: 410mg
FAQs
Can I make Delmonico Potatoes ahead of time?
- Yes! Prepare the dish up to 24 hours in advance, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.
Can I freeze leftovers?
- You can freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Are Delmonico Potatoes gluten-free?
- The traditional version uses flour to thicken the sauce. You can use a gluten-free flour blend as a substitute for a gluten-free version.
What’s the difference between scalloped potatoes and Delmonico?
- Delmonico Potatoes use diced or shredded potatoes in a cheese-based cream sauce, whereas scalloped potatoes use sliced potatoes in a milk or cream sauce, often without cheese.
Can I use pre-shredded cheese?
- Freshly shredded cheese melts better and avoids the anti-caking agents that can make sauces gritty. Use fresh if possible.
Conclusion
Delmonico Potatoes may have roots in 19th-century fine dining, but they’ve become a beloved comfort food across American tables. With their tender texture, creamy sauce, and cheesy topping, they’re everything you want in a side dish, rich, satisfying, and crowd-pleasing. Whether you’re serving them at a family holiday gathering or just craving something cozy for dinner, this dish delivers warmth and flavor in every bite. The versatility to tweak the cheeses, add proteins or veggies, and prep ahead makes it a recipe worth mastering and making again and again.