If you are searching for the ultimate comfort food that melts hearts with every bite, the Delmonico Potatoes Recipe will soon become your go-to favorite. This classic dish combines tender cubes of Yukon Gold or red-skinned potatoes with a creamy, cheesy sauce that bakes to a golden, crispy perfection. The delightful texture contrast between the soft potatoes and crunchy topping makes this recipe an irresistible side or even a satisfying main for any meal. Simple ingredients come together in a way that feels both indulgent and homey, perfect for family dinners or special occasions.
Ingredients You’ll Need
These ingredients are straightforward but packed with flavor, each playing a crucial role in creating the dreamy texture and rich taste of the Delmonico Potatoes Recipe. From butter that adds luscious creaminess to the choice of cheese that defines the final flavor, every item is essential.
- 6 tablespoons butter, divided: Used for richness and helps create the smooth sauce and crispy topping.
- 8 medium potatoes, Yukon Gold or red-skinned, diced into 1/2-inch cubes: These varieties hold their shape well, giving the dish a wonderful texture.
- Kosher salt, to taste: Enhances all the flavors without overpowering the delicate ingredients.
- 4 tablespoons flour: Key to thickening the creamy sauce that coats every potato cube.
- 2 cups milk, half-and-half, or light cream: Adds creaminess; choose based on how rich you want the dish.
- White pepper or freshly ground black pepper, to taste: Gives a gentle heat and depth without overwhelming the dish.
- 1 cup shredded Gruyère, Swiss cheese, or mild cheddar: Melts into gooey perfection, bringing sharp and nutty notes.
- 1 cup soft breadcrumbs: Creates the golden crust that makes the dish irresistible.
How to Make Delmonico Potatoes Recipe
Step 1: Prepare the Potatoes
Start by peeling and dicing your potatoes into 1/2-inch cubes. Using Yukon Gold or red-skinned potatoes is important because they hold their shape when cooked, giving you that perfect tender texture without turning mushy. Once diced, rinse the potatoes in cold water to remove excess starch, then set them aside.
Step 2: Make the Roux
Melt 4 tablespoons of butter in a medium saucepan over medium heat. Sprinkle in the flour and whisk constantly for about 2 minutes until the mixture bubbles but doesn’t brown. This roux is the foundation for your creamy sauce, so take your time to cook out the raw flour taste without letting it darken.
Step 3: Create the Creamy Sauce
Gradually pour in your milk, half-and-half, or light cream while continuously whisking to keep the sauce smooth. Let the mixture thicken, stirring often, until it’s velvety and coats the back of a spoon. Season gently with kosher salt and either white or freshly ground black pepper to taste – this subtle seasoning elevates the flavors beautifully.
Step 4: Combine Potatoes and Sauce
Put the diced potatoes into a large mixing bowl and pour the creamy sauce over them. Toss gently to coat every piece evenly. Then fold in your shredded cheese of choice, whether you go for Gruyère’s nuttiness, Swiss’s mild charm, or cheddar’s comforting sharpness. This step ensures the cheese infuses the potatoes with gooey goodness as they bake.
Step 5: Prepare for Baking
Preheat your oven to 350°F (175°C). Butter a baking dish generously to prevent sticking and add flavor. Transfer the potato and cheese mixture into the dish, spreading it out evenly. Finally, sprinkle the soft breadcrumbs over the top and dot with the remaining 2 tablespoons of butter. These butter bits will help the topping turn perfectly crispy and golden.
Step 6: Bake Until Golden
Bake uncovered for about 45 minutes, or until the top is a beautiful golden brown and the potatoes are tender when pierced with a fork. The baking time allows the flavors to marry and the topping to develop that signature crunch that makes the Delmonico Potatoes Recipe so beloved.
How to Serve Delmonico Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a burst of fresh color and mild oniony notes that brighten this rich dish. For an extra special touch, you can grate a bit more cheese on top right after baking or a light drizzle of truffle oil to elevate the flavors.
Side Dishes
This dish pairs beautifully with hearty roasted meats like prime rib, steak, or roasted chicken. The creamy, cheesy potatoes provide a luxurious complement that balances savory proteins. For a lighter meal, serve with a crisp green salad tossed in a tangy vinaigrette to cut through the richness.
Creative Ways to Present
For a unique twist, try serving individual portions of the Delmonico Potatoes Recipe in small ramekins, giving each guest their own golden-topped delight. You can also layer some caramelized onions or sautéed mushrooms into the mix before baking to add a new depth of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Delmonico Potatoes Recipe to an airtight container and refrigerate. They will stay fresh for up to 3 days, making them an excellent make-ahead side dish to enjoy again.
Freezing
If you want to save this deliciousness for longer, you can freeze the unbaked mixture in a freezer-safe dish. Wrap it tightly to prevent freezer burn and store for up to 2 months. When ready to indulge, bake from frozen, adding about 15 minutes to the cooking time.
Reheating
Reheat leftovers in a 350°F (175°C) oven uncovered for about 20-25 minutes until warmed through and the topping revives its crispness. Avoid microwaving to preserve that delightful crunchy crust and creamy texture.
FAQs
Can I use other types of potatoes for the Delmonico Potatoes Recipe?
While Yukon Gold and red-skinned potatoes are preferred for their balance of creaminess and firmness, you can experiment with Russets. Just know that Russets may become softer and less structured after baking.
Is there a vegetarian version of Delmonico Potatoes Recipe?
Absolutely! This recipe is naturally vegetarian-friendly as it focuses on potatoes, cheese, and cream. Just ensure your cheese is made without animal rennet if you want it fully vegetarian.
Can I make Delmonico Potatoes Recipe dairy-free?
You can substitute dairy with plant-based alternatives like almond milk and vegan butter, and use vegan cheese alternatives. Keep in mind that texture and flavor will differ but can still be delicious.
What cheese works best for this recipe?
Gruyère is traditional and provides a wonderful nutty flavor, but Swiss and mild cheddar are excellent substitutes. Choose a cheese that melts well and has a flavor you enjoy.
How crispy will the breadcrumb topping get?
The buttered breadcrumbs create a golden, crispy crust that is crunchy enough to contrast nicely with the soft potatoes underneath. It’s one of the highlights of the dish and should bake until beautifully browned.
Final Thoughts
If you are ready to dive into a dish that’s creamy, cheesy, and irresistibly comforting, I cannot recommend this Delmonico Potatoes Recipe enough. It’s a timeless favorite that feels special yet is so easy to put together. Whether you are feeding a crowd or treating yourself, this recipe promises satisfaction and plenty of smiles at the table. Give it a try and watch it become a cherished classic in your kitchen!
PrintDelmonico Potatoes Recipe
Delmonico Potatoes is a classic creamy, cheesy baked potato dish featuring diced Yukon Gold or red-skinned potatoes in a rich buttery sauce with melted Gruyère or cheddar cheese and a crunchy breadcrumb topping. It is perfect as an elegant side dish for holiday dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Butter and Seasoning
- 6 tablespoons butter, divided, plus extra for greasing baking dish
- Kosher salt, to taste
- White pepper or freshly ground black pepper, to taste
Potatoes
- 8 medium Yukon Gold or red-skinned potatoes, diced into 1/2-inch cubes
Sauce
- 4 tablespoons all-purpose flour
- 2 cups milk, half-and-half, or light cream
Cheese and Topping
- 1 cup shredded Gruyère, Swiss cheese, or mild cheddar
- 1 cup soft breadcrumbs
Instructions
- Prepare the Potatoes: Peel if desired and dice the potatoes into uniform 1/2-inch cubes, then rinse to remove excess starch. This ensures even cooking and a creamy texture.
- Cook the Potatoes: Boil or steam the diced potatoes until just tender but not falling apart, about 10-12 minutes. Drain thoroughly to remove moisture.
- Make the Roux Sauce: In a large skillet, melt 4 tablespoons of the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a smooth roux without browning.
- Add the Dairy: Gradually whisk in the milk, half-and-half, or light cream. Continue stirring and cook until the sauce thickens and coats the back of a spoon, about 5 minutes. Season with kosher salt and white or black pepper to taste.
- Combine Potatoes and Sauce: Add the drained potatoes to the sauce and gently fold to coat all pieces evenly. Remove from heat and stir in the shredded cheese until melted and creamy.
- Prepare Baking Dish and Assemble: Preheat the oven to 350°F (175°C). Butter a baking dish generously. Transfer the cheesy potato mixture into the dish and smooth the top evenly.
- Add Breadcrumb Topping: Melt the remaining 2 tablespoons of butter and toss with the soft breadcrumbs. Sprinkle the buttery breadcrumbs evenly over the top of the potato mixture for a crunchy topping.
- Bake: Place the baking dish in the preheated oven and bake uncovered until the top is golden brown and the dish is bubbling around the edges, approximately 25-30 minutes.
- Serve: Let cool for a few minutes before serving as a rich, savory side that complements roasted meats or holiday fare beautifully.
Notes
- Use Yukon Gold potatoes for a creamier texture or red-skinned potatoes for a more rustic feel.
- Half-and-half or light cream will provide a richer sauce than milk alone.
- Gruyère lends a nutty flavor, but cheddar or Swiss can be substituted based on preference.
- The buttery breadcrumb topping adds a delightful crunch contrasting the creamy potatoes.
- For a thicker gratin, use less milk or cream; for a looser sauce, add a bit more.
- Make sure to drain potatoes well to avoid a watery dish.
