Introduction
Potatoes Delmonico is a rich, creamy potato casserole first popularized by the legendary Delmonico’s restaurant in New York City. It’s made with tender diced potatoes, a velvety béchamel or cream sauce, and plenty of cheese—then baked to golden perfection. This dish is luxurious enough for a holiday table and simple enough for a family dinner.
Ingredients
4 cups russet potatoes, peeled and diced small (about ½-inch)
1½ cups heavy cream
½ cup whole milk
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
½ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon salt (to taste)
½ teaspoon black pepper
1 cup sharp cheddar cheese, shredded
½ cup Gruyère or Parmesan cheese, grated
2 tablespoons chopped fresh parsley (optional, for garnish)
Breadcrumb topping (optional):
½ cup breadcrumbs
1 tablespoon melted butter
Instructions
Preheat oven to 375°F (190°C). Grease a 9×9 baking dish or similar casserole dish.
Parboil the potatoes: Place diced potatoes in salted boiling water. Cook for 5–7 minutes until just tender but not mushy. Drain and set aside.
Make the sauce:
In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the cream and milk. Stir constantly until thickened, about 5 minutes.
Season and cheese it:
Add garlic powder, onion powder, salt, and pepper. Stir in cheddar and half of the Gruyère/Parmesan until melted and smooth.
Combine:
Fold the cooked potatoes into the sauce. Pour the mixture into your prepared baking dish.
Top it:
Sprinkle remaining cheese over the top. If using breadcrumb topping, mix breadcrumbs with melted butter and sprinkle on top.
Bake:
Bake uncovered for 25–30 minutes or until bubbly and golden brown on top.
Garnish and serve:
Let rest 5 minutes. Sprinkle with fresh parsley and serve hot.
Description
This Potatoes Delmonico recipe delivers tender potatoes enveloped in a creamy, cheesy sauce, with a crispy top that’s irresistibly golden. The balance of sharp cheddar and nutty Gruyère gives it restaurant-quality flavor, while the velvety sauce ensures it stays rich and moist.
Tips
Use Yukon Gold potatoes for a creamier texture if you prefer.
Shred your own cheese for best melt quality—pre-shredded often has anti-caking agents.
Add a pinch of nutmeg for depth in the sauce (classic in béchamel).
Want it richer? Use all cream instead of cream/milk combo.
Make-ahead: Prepare up to step 6 and refrigerate for up to 1 day before baking.
Variations
Bacon Delmonico: Add ½ cup crumbled cooked bacon for a smoky bite.
Mushroom & Onion: Sauté sliced mushrooms and onions, then fold them in before baking.
Spicy Twist: Stir in a bit of cayenne or diced jalapeño for heat.
Lighter version: Use half-and-half and part-skim cheese, though it won’t be as rich.
Corrections or Customization Ideas
If it’s too thick, thin the sauce with a splash of milk before baking.
If under-seasoned, don’t be afraid to add a pinch more salt and pepper before baking.
If the top is browning too quickly, loosely tent with foil halfway through baking.
Enjoy!
Serve Potatoes Delmonico as a side dish for steaks, roasts, or grilled chicken—or enjoy it as a vegetarian main with a crisp salad. Every creamy, cheesy bite is pure comfort with a touch of elegance.