Delmonico Potatoes Recipe: A Creamy, Cheesy Side Dish Classic
This dish brings back warm memories of Sunday dinners at Grandma’s house. The rich, creamy potatoes were always the first to disappear from the table. They’re easy to make, and always impress! Great for holidays or cozy nights in. Try it once, and it just might become your new family favorite!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
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4 cups potatoes, peeled and diced
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2 tbsp butter
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2 tbsp all-purpose flour
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1 cup milk (whole milk preferred)
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1 cup heavy cream
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1 cup shredded sharp cheddar cheese
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1/2 cup grated Parmesan cheese
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp garlic powder (optional)
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1/4 cup breadcrumbs (for topping)
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1 tbsp chopped parsley (optional for garnish)
Instructions
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Preheat oven to 375°F (190°C).
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Boil diced potatoes in salted water for about 10 minutes, until just tender. Drain and set aside.
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In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute.
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Slowly whisk in milk and cream. Cook until thickened, about 5–7 minutes.
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Stir in cheddar, Parmesan, salt, pepper, and garlic powder. Mix until cheese is melted.
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Combine cheese sauce with potatoes, and pour into a greased baking dish.
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Sprinkle breadcrumbs over the top.
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Bake uncovered for 25–30 minutes, or until golden and bubbly.
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Garnish with parsley if desired. Serve hot!
Notes
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Use Yukon Gold or Russet potatoes for best texture.
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You can prepare the dish a day ahead and bake before serving.
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Add a pinch of nutmeg for a subtle flavor twist.
Nutrition
- Calories: 320 kcal per serving
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g