Delmonico Potatoes

A rich, creamy casserole dish that traces its roots back to the famed Delmonico’s Restaurant in New York City. These tender potatoes are baked to perfection in a velvety sauce for a timeless, comforting side.

Yield

Serves 4–6

Ingredients

• 2 pounds Yukon Gold or Russet potatoes, peeled and diced (1-inch size)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (warmed)
• 1/2 cup heavy cream
• 1 cup shredded Gruyère or Swiss cheese (divided)
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg (optional)
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or non-stick spray.

Step 2: Cook the Potatoes
Place the diced potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer and cook until just tender when pierced with a fork (about 8–10 minutes). Drain and set aside.

Step 3: Prepare the Cream Sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Gradually add the warmed milk and heavy cream, whisking to avoid lumps. Continue cooking until the mixture thickens (about 5–7 minutes). Stir in half of the shredded cheese (reserve the other half for topping), garlic powder, nutmeg (if using), salt, and black pepper. Remove from the heat once the cheese has melted and the sauce is smooth.

Step 4: Assemble
Fold the cooked potatoes into the cream sauce. Transfer the mixture to the greased baking dish. Sprinkle the remaining shredded cheese over the top. If desired, add grated Parmesan cheese for extra flavor.

Step 5: Bake and Serve
Bake for 20–25 minutes, or until the top is golden and bubbly. Let the Delmonico potatoes rest for 5 minutes before garnishing with chopped parsley and serving.

Nutritional Information (Per Serving)

Calories: 380, Fat: 19g, Saturated Fat: 12g, Carbohydrates: 35g, Fiber: 3g, Sugars: 3g, Protein: 14g

(Approx. 6 servings; values may vary based on exact ingredients used.)

5 Kitchen Tips

1. Choose Your Potatoes Wisely
   Yukon Gold yields a creamier consistency, while Russets are slightly fluffier—either works perfectly.

2. Don’t Overcook
   Boil the potatoes until just fork-tender to avoid a mushy final texture.

3. Taste As You Go
   Sample the cream sauce before adding the potatoes and adjust salt, pepper, or seasonings as needed.

4. Experiment with Cheese
   Traditional recipes call for Swiss or Gruyère. Feel free to use cheddar, fontina, or a blend for different flavor notes.

5. Make Ahead
   Assemble the dish in advance (without baking), cover, and refridgerate.