Mama Higgins Del Monico Potatoes
Indulge in ultimate comfort food with Mama Higgins Del Monico Potatoes, a creamy and cheesy masterpiece that's perfect for family dinners, holiday feasts, or special occasions. This dish features layers of tender, parboiled Russet potatoes smothered in a velvety sauce made from sharp cheddar and Parmesan cheese, enriched with a hint of garlic, paprika, and fresh ground pepper for extra depth of flavor. Baked until bubbly and golden brown, these potatoes deliver a decadent, melt-in-your-mouth experience in every bite. Ready in just over an hour, this crowd-pleasing recipe is easy to prepare and offers an elegant twist on classic au gratin potatoes, making it an irresistible addition to your table. Serve as a side dish or let its creamy richness take center stage—either way, it's bound to be a hit!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Peel the potatoes and cut them into 1/4-inch thick slices. Place the slices in a large pot, cover them with cold water, and add a pinch of salt.
Bring the pot to a boil over medium-high heat and let the potatoes cook for about 5 minutes, just until slightly tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Slowly pour in the milk and heavy cream, whisking continuously to remove any lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the sharp cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, pepper, garlic powder, and paprika. Remove from heat.
Layer half of the parboiled potato slices in the prepared baking dish. Pour half of the cheese sauce over the potatoes and spread evenly.
Add the remaining potato slices on top, then pour the rest of the cheese sauce over them, spreading evenly to ensure all the potatoes are coated.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
Remove the potatoes from the oven and let them rest for 5-10 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
4175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 125.2 g | 626% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 5649 mg | 246% | |
| Total Carbohydrate | 451.5 g | 164% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 44.6 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3393 mg | 261% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 11209 mg | 238% | |
*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.
