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Delmonico Potatoes Recipe

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4.1 from 72 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://justsosavory.com/delmonico-potatoes-recipe/