If you’re looking for a show-stopping side that brings irresistible richness and comfort to the table, Creamy Delmonico Potatoes are about to become your new go-to recipe. This beloved casserole blends layers of tender potatoes with a velvety, ultra-cheesy sauce, all topped with a golden, savory crust. Whether it’s a holiday feast or a cozy Sunday dinner, this dish delivers pure satisfaction with every creamy, decadent bite.
Ingredients You’ll Need
The magic of Creamy Delmonico Potatoes is how simple, familiar ingredients come together to create something extra-special. Each one plays a key role in building big flavor and a luscious, melt-in-your-mouth texture that keeps everyone coming back for seconds.
- Unsalted butter: Lends silky richness and helps kick-start the sauce base for ultimate creaminess.
- Yellow onion: Adds gentle sweetness and depth once sautéed into tender perfection.
- Garlic: Infuses a subtle savory note that pairs beautifully with cheese and potatoes.
- All-purpose flour: Acts as the thickener for your sauce—no runny potatoes here!
- Whole milk: Keeps the sauce luxuriously smooth and enhances the creamy factor.
- Heavy cream: Uplevels the richness and gives the finished dish a dreamy, velvety texture.
- Salt & black pepper: Season every layer, making sure those potatoes truly sing.
- Ground mustard: Offers subtle tang and sharpness to balance the cheesy sauce.
- Paprika: Provides a gentle kick and lovely color to the bakery-fresh topping.
- Sharp white cheddar cheese (shredded): The star cheese, bringing bold flavor and unctuous melt.
- Russet potatoes: Their starchy structure bakes up tender yet holds its shape in every slice.
- Grated Parmesan cheese: Punches up the umami and adds a savory nuttiness to the topping.
- Breadcrumbs (optional): For those who love a classic, golden, crunchy finish on top.
- Chopped fresh parsley: Brings a pop of freshness and a pretty finish right before serving.
How to Make Creamy Delmonico Potatoes
Step 1: Sauté the Aromatics
Start by melting the unsalted butter over medium heat in a large saucepan. Toss in the finely chopped yellow onion and sauté until it’s soft and translucent, about 4 minutes. Stir in the garlic and let it bloom for 30 seconds. This quick step builds a savory flavor base that will infuse the entire dish as it bakes.
Step 2: Build the Velvety Sauce
Sprinkle the flour evenly over the onion and garlic and whisk for 1–2 minutes to form a smooth roux. This is the secret to thickening your cheese sauce without lumps. Slowly pour in the whole milk and heavy cream, whisking constantly. Let the mixture simmer and thicken for 5–7 minutes while stirring often—it should coat the back of your spoon nicely! Season with salt, pepper, ground mustard, and paprika.
Step 3: Create Cheese Magic
Turn off the heat and stir in 3 cups of shredded sharp white cheddar cheese. Whisk until the sauce turns glossy, velvety, and completely smooth. This gooey, luscious sauce is what sets Creamy Delmonico Potatoes apart from every other potato casserole—it’s pure comfort food bliss!
Step 4: Layer the Potatoes and Sauce
Lightly grease a large 9×13-inch baking dish. Arrange half of the thinly sliced russet potatoes evenly on the bottom. Pour half of the cheese sauce right over the top, allowing it to seep between every slice. Repeat with the remaining potatoes and cover them with the rest of the sauce. This layering ensures every bite is coated in cheesy goodness.
Step 5: Topping and Baking
Finish the masterpiece by sprinkling the remaining 1 cup of cheddar, the grated Parmesan, and (if desired) a generous handful of breadcrumbs. Cover tightly with foil, then bake at 375°F for 45 minutes. Remove the foil and continue baking for another 20–25 minutes, until the top turns deeply golden and the potatoes are fork-tender. Let your Creamy Delmonico Potatoes rest for at least 10 minutes so they set perfectly for serving. Garnish with fresh parsley for a burst of color.
How to Serve Creamy Delmonico Potatoes
Garnishes
Nothing brings elegance and a restaurant touch like a final flourish of chopped fresh parsley across the top of your Creamy Delmonico Potatoes. For extra pizzazz, a few chives or extra grated Parmesan at the table never hurt—just let guests sprinkle on their favorites as they serve themselves.
Side Dishes
Creamy Delmonico Potatoes are wonderfully versatile, making them a perfect pairing for everything from classic roasted meats to vegetarian spreads. Try them with glazed ham, roast chicken, or seared mushrooms. A bright green salad or crisp green beans will balance their richness beautifully, making each bite feel perfectly indulgent.
Creative Ways to Present
For an eye-catching touch, spoon the potatoes into individual ramekins before baking for adorable single servings. If you’re hosting a buffet, serve them in a warmed casserole dish topped with both parsley and a dusting of smoked paprika. You can even scoop leftovers into a patty and pan-fry for a golden, cheesy potato cake side!
Make Ahead and Storage
Storing Leftovers
Have extra Creamy Delmonico Potatoes after dinner? Let them cool completely, then transfer to an airtight container and refrigerate. They’ll keep well for up to 3–4 days and reheat beautifully for quick lunches or next-day sides.
Freezing
This potato casserole actually freezes better than you might expect! Wrap the baking dish tightly in several layers of plastic wrap and foil after baking and cooling, or portion into individual servings. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
To reheat, place the potatoes in a baking dish and cover loosely with foil. Warm in a 350°F oven until heated through, about 20–25 minutes. If they seem a bit dry, drizzle over a splash of milk or cream before re-warming to restore their creamy magic.
FAQs
Can I make Creamy Delmonico Potatoes ahead of time?
Absolutely! Assemble everything (including the topping) up to a day ahead. Cover and refrigerate, then bring the dish to room temperature while the oven preheats before baking as directed. This makes entertaining or holiday prep a total breeze.
Do I need a mandoline to slice the potatoes?
While a mandoline gives you impressively uniform slices (which help ensure even cooking), you can absolutely use a sharp chef’s knife. Just try to slice the potatoes as thinly and evenly as possible for the creamiest results.
What other cheeses can I use?
Sharp white cheddar is classic, but feel free to mix things up! Swap in Gruyère, fontina, or smoked gouda for a new twist. Mixing different cheeses gives the Creamy Delmonico Potatoes a whole new personality every time you bake them.
Is it possible to make this dish gluten-free?
Yes, you can substitute a cup-for-cup gluten-free all-purpose flour for the regular flour in the sauce, and swap the breadcrumbs for a gluten-free variety or omit them entirely. Your Creamy Delmonico Potatoes will still be wonderfully decadent and crowd-pleasing.
What’s the best way to get a really golden, crunchy topping?
For extra crunch, broil the baked dish for 2–3 minutes at the end, watching closely so the top doesn’t burn. The breadcrumb and cheese blend creates a perfectly irresistible finish every time!
Final Thoughts
I can’t wait for you to dig into these Creamy Delmonico Potatoes—every forkful is rich, satisfying, and just flat-out delicious. Whether for your next celebration or a cozy family dinner, this dish is guaranteed to earn rave reviews and probably a few recipe requests. Don’t be surprised if it becomes the star of your table!
Print
Creamy Delmonico Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and creamy goodness of these delightful Creamy Delmonico Potatoes. Layers of thinly sliced potatoes smothered in a velvety cheddar cheese sauce, baked to perfection and topped with a golden crust of more cheese and breadcrumbs. A comforting and satisfying side dish that’s perfect for any occasion.
Ingredients
Main Ingredients:
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard
- 1/4 teaspoon paprika
- 4 cups shredded sharp white cheddar cheese (divided)
- 3 pounds russet potatoes, peeled and thinly sliced
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional for topping)
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté aromatics: In a large saucepan, melt butter over medium heat and sauté onion until translucent. Add garlic and cook briefly.
- Make the sauce: Sprinkle flour over the mixture, whisk to form a roux. Slowly whisk in milk and cream until thickened. Season with salt, pepper, mustard, and paprika. Stir in 3 cups of cheddar cheese until melted.
- Layer potatoes: In a greased baking dish, layer half of the potatoes and pour half of the cheese sauce. Repeat with remaining potatoes and sauce. Top with remaining cheddar, Parmesan, and breadcrumbs.
- Bake: Cover with foil and bake for 45 minutes. Uncover and bake for additional 20–25 minutes until golden and potatoes are tender.
- Rest and serve: Let it rest for 10 minutes, then garnish with parsley before serving.
Notes
- For a smokier flavor, add smoked paprika or smoked gouda.
- Use a mandoline for uniform potato slices.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
