Potatoes Delmonico Casserole
Indulge in the ultimate comfort food with this rich and creamy Potatoes Delmonico Casserole! Perfectly layered slices of tender russet potatoes are smothered in a luxurious cheese sauce made with sharp cheddar, Parmesan, and a hint of nutmeg for a touch of warmth. Topped with golden, crispy panko breadcrumbs and a cheesy crust, this baked casserole offers the perfect balance of creamy and crunchy textures in every bite. With a make-ahead option and simple ingredients, this dish is perfect for holiday feasts, special gatherings, or a cozy family dinner. Garnish with fresh parsley for a pop of color, and serve as a decadent side or even the main event!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 1 as needed Cooking spray or butter (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter and set aside.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Place them in a bowl of cold water to prevent browning while you prepare the sauce.
Melt 4 tablespoons of butter in a saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly (this is your roux).
Slowly whisk the milk and heavy cream into the roux until smooth. Cook the mixture over medium heat, stirring frequently, until it thickens (about 5 minutes).
Remove the saucepan from heat and stir in the nutmeg, salt, pepper, 1 1/2 cups of the cheddar cheese, and 1/4 cup of the Parmesan cheese. Mix until the cheese is fully melted and the sauce is creamy.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange half the potato slices in an even layer in the prepared baking dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly. Layer the remaining potatoes on top, followed by the rest of the cheese sauce.
In a small bowl, combine the panko breadcrumbs with the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
4186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.1 g | 295% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 5315 mg | 231% | |
| Total Carbohydrate | 382.4 g | 139% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 43.3 g | ||
| Protein | 133.5 g | 267% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 2837 mg | 218% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6971 mg | 148% | |
*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.
