Delmonico Potatoes Recipe
Delmonico Potatoes are a rich and creamy classic casserole dish, perfect for family gatherings or holiday dinners.
Ingredients:
- 6 medium potatoes, peeled and diced or sliced thinly
- 1/4 cup butter
- 1 small onion, finely chopped
- 1/4 cup all-purpose flour
- 2 cups milk (warm)
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tbsp butter, melted (for topping)
Instructions:
- Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. - Cook the Potatoes
Bring a large pot of salted water to a boil. Add the diced or sliced potatoes and cook for 5–7 minutes, just until slightly tender. Drain and set aside. - Make the Cream Sauce
In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft, about 3–4 minutes. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the warm milk and cream, cooking until the sauce thickens. Season with salt, pepper, and optional nutmeg. Stir in half the shredded cheddar cheese until melted. - Assemble the Casserole
Layer the cooked potatoes in the prepared baking dish. Pour the cheese sauce over the potatoes, spreading it evenly. Sprinkle the remaining cheddar cheese and Parmesan cheese on top. - Add the Breadcrumb Topping
Mix the breadcrumbs with the melted butter and sprinkle evenly over the casserole. - Bake
Bake uncovered for 25–30 minutes, or until golden and bubbly. Let the casserole rest for 5 minutes before serving.
Variations:
- Add cooked bacon or ham for a meaty twist.
- Use gruyere or Swiss cheese for a more sophisticated flavor.
- Include chopped chives or parsley for a fresh garnish.
Would you like tips for pairing this dish with other recipes?