Delmonico Potatoes are a decadent, creamy side dish that will steal the show at any dinner table. Combining tender diced potatoes with rich cream, butter, and melted cheese, this bake is pure comfort food at its finest!
Why You’ll Love This Recipe
These Delmonico potatoes are everything you want in a side dish—rich, creamy, and indulgent. The creamy cheese sauce coats every potato bite, while the golden top adds a perfect finishing touch. Whether you’re serving them for a holiday meal or a weeknight dinner, they’re sure to be a hit with family and friends. It’s the ultimate side dish for those who love cheesy, buttery comfort food!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 cups diced cooked potatoes
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup milk
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½ cup heavy cream
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½ teaspoon salt
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¼ teaspoon pepper
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½ cup shredded cheddar cheese
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¼ cup grated Parmesan cheese
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¼ teaspoon paprika
directions
Make the Sauce:
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Preheat the oven to 375°F (190°C).
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In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
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Slowly whisk in the milk and heavy cream, cooking until the sauce thickens, about 3–4 minutes.
Add the Cheese:
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Stir in salt, pepper, and the shredded cheddar cheese. Continue stirring until the cheese is completely melted and the sauce is smooth.
Combine the Potatoes:
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In a large bowl, combine the cooked diced potatoes with the creamy cheese sauce. Stir until the potatoes are evenly coated.
Bake the Dish:
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Transfer the potato mixture into a greased baking dish.
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Top with grated Parmesan cheese and a sprinkle of paprika.
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Bake for 20–25 minutes, or until the top is golden and bubbly.
Serve:
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Remove from the oven and let it rest for a few minutes before serving.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories per serving: 320 kcal
Variations
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Herb Infusion: Add fresh herbs like thyme or rosemary to the sauce for extra flavor.
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Make It Spicy: Stir in some crushed red pepper flakes for a bit of heat.
storage/reheating
Store any leftover Delmonico potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F (175°C) for about 10–15 minutes, or until warmed through. You can also microwave individual servings for convenience, though the oven method will help retain the crispy top.
FAQs
Can I use a different type of cheese?
Absolutely! You can substitute the cheddar cheese with other varieties such as Monterey Jack, Gruyère, or even a blend of cheeses for added complexity.
Can I make this dish ahead of time?
Yes, you can prepare the potatoes and sauce in advance, then assemble the dish and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if baking from cold.
Can I make it gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
What type of potatoes work best for this dish?
Waxy potatoes like Yukon Gold or red potatoes work best because they hold their shape well and have a creamy texture when baked.
Conclusion
These Delmonico Potatoes are the ultimate comfort side dish, featuring rich and creamy cheese sauce enveloping tender potatoes. Whether for a holiday feast or a weeknight dinner, this dish is sure to impress everyone at your table. Serve it alongside your favorite meats or enjoy it as a decadent stand-alone dish. Either way, it’s a delicious, indulgent treat that you’ll want to make again and again!
Print
Creamy Delmonico Potatoes
Delmonico Potatoes – Creamy, buttery, and melt-in-your-mouth good! These decadent, cheesy potatoes are the ultimate comfort food. Tender diced potatoes baked with a rich cheese sauce, topped with a golden crust, and ready in just 40 minutes. Perfect for holiday meals or weeknight dinners, this indulgent dish will impress family and friends alike!
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
For the Potatoes:
4 cups diced cooked potatoes
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
½ cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
¼ teaspoon paprika
Instructions
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Make the Sauce:
-
Preheat the oven to 375°F (190°C).
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In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
-
Slowly whisk in the milk and heavy cream, cooking until the sauce thickens, about 3-4 minutes.
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Add the Cheese:
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Stir in salt, pepper, and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the sauce is smooth.
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Combine the Potatoes:
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In a large bowl, combine the cooked diced potatoes with the creamy cheese sauce. Stir until the potatoes are evenly coated.
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Bake the Dish:
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Transfer the potato mixture into a greased baking dish.
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Top with grated Parmesan cheese and a sprinkle of paprika.
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Bake for 20-25 minutes, or until the top is golden and bubbly.
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Serve:
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Remove from the oven and let it rest for a few minutes before serving.
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Notes
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Variations: Add fresh herbs, or a pinch of crushed red pepper flakes for extra flavor.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy top.
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Cheese: Feel free to use Monterey Jack, Gruyère, or a blend of cheeses for variety.
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Make ahead: Prepare the potatoes and sauce in advance, then bake when ready.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
