Delmonico Potatoes
Delmonico Potatoes is a creamy casserole rich with cheese, made for family meals and holiday tables. It brings warmth and hearty satisfaction beside many main courses, and it works just as well at a quiet weeknight supper as it does at Thanksgiving or Christmas.
The potatoes stay tender, the sauce stays smooth, and the top turns golden and bubbly in the oven.
The dish traces its roots to Delmonico’s in New York City. The restaurant opened in the early 1800s and is noted for pioneering fine dining in the United States.
There, chefs layered potatoes with cream and cheese in a French influenced style, and the result was a smooth and indulgent texture that has kept the dish popular across generations.
The restaurant opened in 1837, founded by Swiss immigrants, and it is widely credited with introducing refined service, French inspired dishes, and a la carte ordering to American fine dining. Its other famous creations included Delmonico steak and Baked Alaska.
From an indulgent restaurant side, Delmonico Potatoes became a comforting holiday staple in American homes, helped by cheese, cream, and straightforward preparation.
The ingredients each play a clear role. Ready to use Simply Potatoes, available shredded or diced, save preparation time and give uniform texture and even baking without peeling or cutting. Milk combined with heavy cream creates richness without excessive heaviness.
Milk lightens the sauce and cream supplies body. Half and half or low fat milk can lighten it further at some cost to richness, while almond or oat milk paired with a dairy free cream alternative can suit plant based versions.
Dry mustard adds a sharp note that balances cheese, and a small amount of nutmeg adds warmth and draws out sweetness in the cream and potatoes.
Sharp cheddar supplies flavor and reliable melting without dominating the sauce, with Gruyère offered as a melting alternative and gouda as a butterier option. Butter dotted on top keeps the upper layer moist and rich, and paprika adds color and a mild smoky note.
Lighter or dairy free adaptations using low fat milk, vegan cream and plant based cheese are said to preserve the creamy character while meeting dietary needs.
For the recipe, you will need the following ingredients, in the quantities given in the original recipe. This version follows the Delmonico Potatoes recipe, and it serves 6, with a serving size of approximately 1/6 of the casserole.
- 20 oz. Simply Potatoes, shredded or diced, 1 bag
- 3/4 cup milk, any kind
- 3/4 cup heavy whipping cream
- 1 tsp kosher salt
- 1 tsp dry mustard
- Dash of black pepper
- Dash of nutmeg
- 1 cup shredded sharp cheddar cheese
- 3 tbsp butter, divided into 6 slices
- Paprika, for sprinkling
If you enjoy rich potato sides, Cheesy scalloped potatoes offer another creamy option for a holiday table, while this casserole stays looser and more spoonable than a layered gratin.
Jump To
Step 1: Preparing the Casserole Dish
Start by buttering an 8 by 8 inch casserole generously so servings release cleanly and develop a golden edge. Use a small quantity of softened butter applied with a paper towel or pastry brush over the base and sides, covering the dish evenly.
Then spread the shredded or diced Simply Potatoes in an even, uniform layer. Even spacing lets the sauce penetrate, helps the potatoes cook at the same rate, and helps them take up flavor throughout.
Step 2: Making the Creamy Sauce
For the sauce, combine milk, heavy cream, kosher salt, dry mustard, black pepper and nutmeg in a medium saucepan. Heat the mixture over medium high heat with constant stirring, which blends the seasonings and helps prevent separation, scalding or curdling of the dairy.
The mixture should thicken and turn slightly frothy as it approaches boiling, but it must not be allowed to boil fully, since boiling can curdle it and spoil its smoothness.
Bringing it only to the verge of boiling creates a stable base into which cheese can melt smoothly for a rich, creamy result.
Step 3: Adding Cheese
When the sauce has become hot without reaching a boil, turn the heat down low and incorporate the shredded sharp cheddar. Keep stirring softly without stopping until the cheese has fully dissolved into the sauce and the mixture feels smooth and velvety.
Keeping the temperature low matters because excessive heat can make the cheese turn stringy or oily and spoil the sauce’s even consistency. A slow melt lets the cheese blend uniformly, deepening taste while giving the sauce greater thickness and cohesion.
Step 4: Combining with Potatoes
Once the cheese sauce is smooth, distribute it uniformly over the potatoes already in the casserole dish. Make sure the whole surface is covered so the potatoes become fully saturated and the texture stays creamy throughout. Let the combined mixture cool a little before proceeding, which helps the flavors start to come together.
Step 5: Topping with Butter and Paprika
Place slices of butter spaced across the top of the casserole to supply richness and moisture during baking. This contributes to a golden surface and a gentle buttery note in every portion. Finish with a light sprinkle of paprika, which adds color and a slight smoky note.
Step 6: Refrigerating the Casserole
Seal the casserole firmly with plastic wrap and chill it in the refrigerator for a minimum of 12 hours, or overnight. This resting period is important because it lets the flavors develop while the potatoes take in the sauce completely. The result is a noticeably improved texture and taste, with a more unified and flavorful dish.
Step 7: Baking the Casserole
After removing the plastic wrap, heat the oven fully to 350°F (175°C) and cook the dish uncovered for roughly 45 minutes, until the surface bubbles and turns golden brown.
This should warm the potatoes through, melt the cheese, and leave the sauce creamy rather than dried out. The author stresses a long chill before baking: at least 12 hours in the refrigerator lets the sauce soak into the potatoes, producing a tender, unified texture and more even cooking, while skipping it can leave the result runnier and less well combined.
For baking, use the center shelf, keep the door closed as much as possible because frequent opening drops the temperature, and monitor the final stage closely so the top browns without drying. Watch the last minutes with care, since a golden top can move quickly from bubbly to dry if it is left unattended.
Optional additions can change the character of the dish without changing its base. Finely chopped garlic adds aroma, sauteed onion adds sweetness and texture, crisp bacon or pancetta adds smokiness against the cream sauce, and fresh chives or thyme scattered on top add freshness.
Add these in small amounts so the cheese sauce remains the main flavor, and keep the potatoes and sauce as the center of the dish.
The dish suits rich mains such as roast beef, turkey, ham, grilled chicken, or pork, and it can be lightened with grilled or roasted vegetables or a crisp green salad, making it suitable for holidays and family gatherings.
For a similar rich potato side with a different texture, Cheesy au gratin potatoes layer cheese between sliced potatoes and often finish with breadcrumbs for a crisp crust, while this version uses a milk, cream, and cheddar sauce for a somewhat looser, creamier result.
A serving of about one sixth of the casserole is put at roughly 300 to 350 calories, with about 20g fat, 8g protein, and 25g carbohydrate, although exact values vary with brands and amounts, reflecting the creamy, cheesy, buttery base. The nutrition values in the source are approximate and depend on ingredient brands and specific quantities used.
| Nutrition per serving | Amount |
|---|---|
| Calories | 300 to 350 |
| Fat | 20g |
| Protein | 8g |
| Carbohydrate | 25g |
Lighter versions are suggested through low fat milk, half and half instead of heavy cream, reduced fat or plant based cheddar, and olive oil or vegan butter instead of dairy butter, while a gluten free version requires checking that every component, especially processed cheese and prepared potatoes, is certified gluten free and favoring pure spices without additives and unsweetened dairy.
Leftovers should cool fully before being wrapped tightly or moved to a sealed container, keeping for 3 to 4 days chilled or up to 2 months frozen in single portions.
To reheat, warm in a 350°F (175°C) oven for about 20 to 30 minutes under foil to retain moisture and heat evenly, or microwave on medium in 1 minute bursts, stirring gently between bursts.
The casserole can also be prepared through the chilling stage and refrigerated overnight, then baked fresh the next day.
Fresh potatoes may be substituted if peeled, sliced thinly, and briefly blanched before layering, while frozen potatoes should be fully thawed and patted dry to avoid extra moisture.
To keep the sauce smooth, warm milk and cream slowly with constant stirring without reaching a full boil, and turn the heat low before adding cheese, since high heat can separate the cheese proteins.
Although overnight chilling is not strictly required, the article presents at least 12 hours as the best route to melded flavor and a cohesive baked dish.
Chill for at least 12 hours, bake uncovered at 350°F (175°C) for about 45 minutes, and watch the top in the final minutes for a bubbly, golden finish.
FAQs
What are Delmonico potatoes?
Delmonico potatoes are a creamy, cheesy American potato casserole made by covering potatoes with a milk and heavy cream sauce melted with sharp cheddar cheese. The dish is baked in an 8 by 8 inch casserole until bubbly and golden brown, with butter dotted on top and a light sprinkle of paprika. It originated as a rich side dish at Delmonico's Restaurant in New York City and is now a popular holiday side dish.
Can you make Delmonico potatoes ahead of time?
Yes, Delmonico potatoes are designed to be made ahead. Assemble the casserole, cover it tightly, and refrigerate it for at least 12 hours or overnight so the potatoes absorb the sauce and the flavors meld. The next day, remove the cover and bake it uncovered at 350°F for 45 minutes, or until the top is bubbly and golden brown.
What is the difference between Delmonico potatoes and au gratin potatoes?
Delmonico potatoes are softer, looser, and easier to spoon than au gratin potatoes. Au gratin potatoes are usually built from neat potato slices with cheese layered between them and sometimes finished with a crisp topping. Delmonico potatoes use shredded or diced potatoes in a pourable cheddar cream sauce, giving a more cohesive, creamy casserole texture.
How do you keep the cheese sauce for Delmonico potatoes from curdling?
Heat the milk, heavy cream, salt, dry mustard, black pepper, and nutmeg over medium-high heat only until the mixture is nearly boiling, and do not let it fully boil. Then reduce the heat to low, add the shredded sharp cheddar, and stir gently and continuously until it melts completely into a velvety sauce. High heat can make the cheese stringy or greasy, so stop stirring once it has just melted.
Delmonico Potatoes
Delmonico Potatoes Delmonico Potatoes is a creamy casserole rich with cheese, made for family meals and holiday tables. It brings warmth and hearty satisfaction beside many main courses, and it works just as well at a quiet weeknight supper as it does at Thanksgiving or Christmas.
- Total Time: 12 hours 45 minutes
- Yield: 6 1x
Ingredients
Ingredients
20 oz. Simply Potatoes, shredded or diced; 1 bag
3/4 cup milk, any kind
3/4 cup heavy whipping cream
1 tsp kosher salt
1 tsp dry mustard
Dash black pepper
Dash nutmeg
1 cup sharp cheddar cheese, shredded
3 tbsp butter, divided into 6 slices
Paprika, for sprinkling
Instructions
Instructions
1-Generously butter an 8 x 8-inch casserole: Generously butter an 8 x 8-inch casserole dish. Spread the Simply Potatoes evenly within the dish.
2-In a medium saucepan, combine the milk,: In a medium saucepan, combine the milk, whipping cream, kosher salt, dry mustard, black pepper, and nutmeg. Place over medium-high heat, whisking and stirring until the mixture is nearly boiling.
3-Reduce the heat to low, add the: Reduce the heat to low, add the shredded cheddar cheese, and stir until the cheese melts completely into the sauce.
4-Pour the creamy cheese mixture evenly over: Pour the creamy cheese mixture evenly over the potatoes in the casserole dish. Allow the mixture to cool slightly.
5-Dot the top with the butter slices: Dot the top with the butter slices and sprinkle a light layer of paprika over the dish. Cover the dish tightly with plastic wrap.
6-Place the casserole in the refrigerator to: Place the casserole in the refrigerator to chill for at least 12 hours or overnight for best results.
7-Preheat your oven to 350°F (175°C): Preheat your oven to 350°F (175°C). Remove the plastic wrap from the casserole, then bake uncovered for 45 minutes, or until the top is bubbly and golden brown.
Last Step:
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- Method: mixed
Nutrition
- Serving Size: approximately 1/6 of the casserole
- Calories: 300-350
- Fat: 20g
- Carbohydrates: 25g
- Protein: 8g
