Description
Delmonico Potatoes are a creamy, cheesy, and indulgent side dish that originated from Delmonico’s Restaurant in New York City. Made with tender shredded potatoes, a rich cheese sauce, and a golden baked crust, this comforting casserole is perfect for special occasions or a delicious everyday meal.
Ingredients
- 4 to 5 medium to large potatoes
- 3/4 cup milk
- 3/4 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- Generous dash of pepper and nutmeg
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons butter, divided into 6 slices
- Paprika for garnish
Instructions
- Prepare the Potatoes:
- Boil the potatoes with skins on until fork-tender but slightly undercooked.
- Let cool, then peel and shred them into a buttered 8×8-inch casserole dish.
- Make the Cheese Sauce:
- In a saucepan over medium-high heat, combine milk, heavy cream, salt, dry mustard, pepper, and nutmeg.
- Heat until nearly boiling, then reduce heat and stir in shredded cheddar until melted and smooth.
- Assemble the Dish:
- Pour the cheese sauce evenly over the shredded potatoes. Let cool slightly.
- Dot with butter slices and sprinkle with paprika.
- Refrigerate:
- Cover with plastic wrap and refrigerate for 12 hours or overnight for best flavor.
- Bake:
- Preheat oven to 350°F (175°C).
- Remove the casserole from the fridge and bake uncovered for 45 minutes, until golden and bubbly.
Notes
- For extra flavor, add minced garlic, fresh herbs, or a mix of cheeses like Gruyère or Parmesan.
- Short on time? You can bake immediately after assembling, though refrigerating overnight enhances the flavor.
- Storage: Refrigerate leftovers for up to 3 days or freeze baked portions for up to 1 month.
- Reheating: Warm in a 375°F (190°C) oven for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
