Indulge in the creamy, cheesy goodness of “Classic Comfort: Delmonico Potatoes.” This classic American dish, named after the famous Delmonico’s Restaurant in New York City, features tender potatoes baked in a rich, cheesy sauce. Perfect for holiday gatherings, family dinners, or any special occasion, these potatoes are sure to impress with their comforting flavors and creamy texture.

Why You’ll Love Delmonico Potatoes:

• Creamy and Cheesy: Rich and flavorful, perfect for comfort food lovers.
• Classic Dish: A timeless recipe with a storied history.
• Easy to Make: Simple ingredients and straightforward preparation.
• Crowd-Pleaser: Ideal for holidays, potlucks, and family gatherings.

Ingredients Notes For Delmonico Potatoes:

• Potatoes: Russet or Yukon Gold potatoes, peeled and sliced.
• Cheese: A mix of cheddar and Gruyère for a rich, flavorful sauce.
• Butter: For richness in the sauce.
• Flour: To thicken the sauce.
• Milk and Cream: For a creamy base.
• Onion: Finely chopped, for added flavor.
• Garlic: Minced, for an aromatic boost.
• Breadcrumbs: For a crunchy topping.
• Salt and Pepper: To taste.
• Nutmeg: Optional, for a subtle warmth.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prepare the Potatoes:
   • Peel and slice 4-5 large russet or Yukon Gold potatoes into thin, even slices. Place the potato slices in a large bowl of cold water to prevent browning while you prepare the sauce.
3. Make the Cheese Sauce:
   • In a large saucepan, melt 4 tablespoons of butter over medium heat. Add 1 finely chopped onion and cook until softened, about 5 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant.
   • Stir in 4 tablespoons of all-purpose flour and cook, stirring constantly, for 2-3 minutes to form a roux. Gradually whisk in 2 cups of milk and 1 cup of heavy cream. Continue to whisk until the mixture is smooth and thickened, about 5 minutes.
   • Reduce the heat to low and stir in 2 cups of shredded cheddar cheese and 1 cup of shredded Gruyère cheese until melted and smooth. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg if using.
4. Assemble the Dish:
   • Drain the potato slices and pat them dry with paper towels. Layer half of the potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce.
5. Add the Topping:
   • In a small bowl, mix 1 cup of breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
6. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
7. Serve:
   • Let the casserole cool for a few minutes before serving. Garnish with fresh herbs like parsley or chives if desired.

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Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freeze: Freeze the unbaked casserole in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

How to Make Delmonico Potatoes

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Ingredients

• 2 pounds potatoes Yukon Gold or Russet, peeled and cubed
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 cup grated cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs or crushed Ritz crackers
• 2 tablespoons melted butter for topping
• Parsley chopped (for garnish)

Instructions

• Preheat the Oven:
• Preheat your oven to 350°F (175°C).
• Prepare the Potatoes:
• Boil the peeled and cubed potatoes in salted water until just tender, about 8-10 minutes. Drain and set aside.
• Make the Cheese Sauce:
• In a saucepan, melt the 4 tablespoons of butter over medium heat.
• Stir in the flour and cook for 1-2 minutes to form a roux.
• Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
• Continue to cook and stir until the sauce thickens, about 5-7 minutes.
• Add the salt, pepper, paprika, and garlic powder.
• Remove from heat and stir in the cheddar cheese and half of the Parmesan cheese until melted and smooth.
• Combine Potatoes and Sauce:
• In a large mixing bowl, gently mix the boiled potatoes with the cheese sauce until the potatoes are evenly coated.
• Transfer the potato mixture to a greased 9x13-inch baking dish.
• Prepare the Topping:
• In a small bowl, mix the breadcrumbs or crushed crackers with the remaining Parmesan cheese and 2 tablespoons melted butter.
• Sprinkle this mixture evenly over the top of the potatoes.
• Bake:
• Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
• Garnish and Serve:
• Garnish with chopped parsley before serving.
• Serve hot as a side dish to meats or as part of a festive meal.

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