Potatoes Delmonico
Introduction
Potatoes Delmonico is a timeless dish that takes simple potatoes and elevates them into something luxurious. Tender, diced or shredded potatoes are baked in a luscious cream sauce and topped with a golden, cheesy crust. This decadent side dish is perfect for holidays, special dinners, or whenever you want to add a touch of elegance to your table.
Ingredients
- 6 medium russet potatoes (about 2 lbs), peeled and diced (or shredded)
- 2 cups heavy cream
- 1 cup whole milk
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, traditional for cream sauces)
- 1 ½ cups shredded Gruyère cheese (or Swiss, cheddar, or Parmesan)
- ½ cup breadcrumbs (optional, for topping)
- 2 Tbsp melted butter (if using breadcrumbs)
Instructions
- Preheat Oven
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. - Parboil the Potatoes
Place diced potatoes in a pot of salted water. Bring to a boil and cook for 5–7 minutes, just until slightly tender. Drain well. - Make the Cream Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in cream and milk until smooth. Season with salt, pepper, and nutmeg. Cook until thickened, about 5 minutes. Stir in 1 cup cheese. - Assemble the Dish
Spread potatoes in the prepared baking dish. Pour cream sauce over top and stir gently to coat. Sprinkle with remaining cheese. If desired, mix breadcrumbs with melted butter and sprinkle over the top for crunch. - Bake
Bake uncovered for 30–35 minutes, until golden and bubbling. Let rest 5–10 minutes before serving.
Storage
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat in a 350°F oven until warmed through.
- Freeze (unbaked) for up to 2 months; thaw overnight in the fridge and bake as directed.