Delmonico Potatoes are the epitome of indulgent, creamy comfort food. Originating in the 19th century at New York’s famed Delmonico’s Restaurant, this dish combines tender potatoes with a rich béchamel sauce and melted cheese, creating a decadent side dish that pairs perfectly with steaks, roasts, or holiday feasts. Whether you’re making a nostalgic favorite or impressing dinner guests, Delmonico Potatoes deliver every time!
Ingredients
Potatoes:
- 3 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt (for boiling water)
Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon white pepper (optional)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Salt to taste
Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- ½ cup grated Parmesan cheese
- 1 teaspoon chopped fresh parsley (optional)
Instructions
1: Prepare the Potatoes
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 10-12 minutes, or until fork-tender but not mushy. Drain and set aside.
2: Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 2-3 minutes, stirring constantly, until the roux is golden.
- Gradually whisk in the warmed milk and cream, ensuring no lumps form. Bring the mixture to a gentle simmer and let it thicken for 3-5 minutes.
- Stir in Dijon mustard, garlic powder, onion powder, and white pepper. Season with salt to taste.
- Reduce the heat to low and add the cheddar and Parmesan cheeses, a handful at a time, stirring until smooth and fully melted.
3: Combine and Assemble
- Toss the cooked potatoes in the cheese sauce until evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
4: Prepare the Topping
- In a small bowl, mix the panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle the topping evenly over the potatoes.
- Garnish with fresh parsley for added color, if desired.
5: Bake to Perfection
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
- Let the dish rest for 5 minutes before serving.
Tips
- Choose the right potatoes: Yukon Golds are ideal for their buttery texture, while russets give a softer, fluffier result.
- Don’t skip the par-boil: Cooking the potatoes partially before baking ensures they’ll be perfectly tender without turning mushy.
- Customize the cheese: While cheddar and Parmesan are classic, feel free to use Gruyère, fontina, or even a smoky gouda for a unique flavor.
- Add a protein: Stir in cooked diced ham or crumbled bacon for a heartier side dish.
Storage Instructions
Refrigerator:
- Let the dish cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
Freezer:
- Freeze the assembled but unbaked casserole. Cover tightly with plastic wrap and foil. Store for up to 3 months. Thaw in the refrigerator overnight before baking.
Reheating:
- Reheat leftovers in a 350°F oven until warmed through, about 15-20 minutes. To prevent drying, cover the dish with foil while reheating.
Variations
- Loaded Delmonico Potatoes:
Add crispy bacon bits, green onions, and a dollop of sour cream for a loaded baked potato twist. - Herbed Delight:
Mix in fresh thyme, rosemary, or chives to enhance the savory flavors. - Vegetarian Option:
Incorporate sautéed mushrooms or caramelized onions for added depth without meat. - Spicy Kick:
Stir in a pinch of cayenne pepper or red pepper flakes for subtle heat. - Cheesy Explosion:
Use a mix of cheeses like Gruyère, Asiago, or mozzarella for an extra gooey and luxurious dish.
Nutrition Details (Per Serving)
- Calories: 380
- Protein: 12g
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 4g
- Sodium: 450mg
(Note: Nutritional values are approximate and may vary based on exact ingredients and portion sizes.)
FAQ
1. Can I make Delmonico Potatoes ahead of time?
Yes! Assemble the dish (without the topping) up to a day in advance, cover it tightly, and refrigerate. Add the topping and bake just before serving.
2. What if I don’t have panko breadcrumbs?
Regular breadcrumbs, crushed crackers, or even crushed potato chips can be used for the topping.
3. Can I use pre-shredded cheese?
It’s best to shred cheese fresh, as pre-shredded cheese often contains additives that can make the sauce less creamy.
4. How do I prevent the sauce from becoming grainy?
Ensure the milk and cream are warm before adding them to the roux, and melt the cheese over low heat.
5. Can I add more vegetables?
Absolutely! Add steamed broccoli, peas, or even roasted red peppers for a colorful twist.