Delmonico Potatoes
Indulge in the creamy, decadent allure of Delmonico Potatoes, a classic comfort food side dish perfect for holidays, dinner parties, or cozy family meals. Made with tender, bite-sized russet potatoes and smothered in a rich, velvety cheese sauce crafted from sharp cheddar, Parmesan, and a hint of nutmeg, this baked casserole is topped with crisp panko breadcrumbs for a golden, crunchy finish. The layered textures and flavors make it an unforgettable addition to any table. Ready in just over an hour, this recipe is easy to prepare yet delivers gourmet flair, perfect for impressing guests or satisfying your own cravings. Pair it with roasted meats or serve it as the star of a vegetarian feast for a dish that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Ground nutmeg
- 1 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Peel the russet potatoes and cut them into small 1/2-inch cubes. Place the cubed potatoes into a large pot, cover with water, and add a pinch of salt.
Bring the water to a boil and cook the potatoes for about 8-10 minutes, or until they are fork-tender but not falling apart. Drain and set aside to cool slightly.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to form a roux.
Gradually whisk in the whole milk and heavy cream, making sure to avoid lumps. Bring the mixture to a simmer, stirring frequently, until it thickens into a creamy sauce (5-7 minutes).
Remove the saucepan from the heat and stir in 1 3/4 cups of the shredded cheddar cheese, grated Parmesan cheese, salt, black pepper, and ground nutmeg. Stir until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked potato cubes with the cheese sauce, stirring gently to coat the potatoes evenly.
Pour the mixture into the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the remaining 1/4 cup of cheddar cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the potatoes.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 5263 mg | 229% | |
| Total Carbohydrate | 357.8 g | 130% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 47.0 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 3015 mg | 232% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 7987 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
