Description
Deliciously creamy and cheesy Delmonico Potatoes are a comforting side dish featuring tender diced potatoes baked in a rich cheddar and Parmesan cheese sauce, topped with a crispy breadcrumb crust for added texture. Perfect for holiday dinners or any special occasion.
Ingredients
Scale
Potatoes
- 2 lbs (900g) potatoes, peeled and diced (about 1/2-inch cubes)
Cheese 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 4 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until softened and translucent. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the warm milk and heavy cream, continuing to stir until the sauce becomes smooth and thickened. Season with garlic powder, salt, and pepper.
- Add Cheeses: Remove the skillet from heat and stir in the shredded sharp cheddar and grated Parmesan cheeses until fully melted and the sauce is creamy and consistent.
- Assemble the Dish: Combine the cooked potatoes with the cheese sauce. Transfer the mixture evenly into a baking dish.
- Add Topping (Optional): If using, mix the breadcrumbs with the melted butter and sprinkle the mixture evenly over the top of the assembled potatoes to add a crispy finishing layer.
- Bake: Preheat the oven to 350°F (175°C). Bake the dish uncovered for about 25 minutes or until the top is golden and bubbly, and the potatoes are fully cooked through.
Notes
- For a richer flavor, use sharp cheddar cheese, but mild cheddar can be used as a substitute.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- The breadcrumb topping is optional but recommended for crispy texture contrast.
- Make sure not to overcook the potatoes initially; they should be tender but firm so they don’t become mushy during baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
