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
Scale
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
