If you’re craving a side dish that brings warmth, comfort, and a touch of indulgence to your table, then you absolutely must try this Creamy Delmonico Potatoes Recipe. It’s a luscious blend of tender russet potatoes lovingly smothered in a rich, cheesy sauce that’s both sharp and comforting, finished with a golden, crunchy topping that invites you in for one more bite. This dish is not just any potato casserole—it’s a celebration of flavor and texture that elevates your meal to new heights, perfect for family dinners and special occasions alike.
Ingredients You’ll Need
This Creamy Delmonico Potatoes Recipe uses simple, everyday ingredients that come together to create an unforgettable dish. Each component plays an important role—from the creamy cheeses that add depth, to the crispy panko topping that provides a delightful contrast in texture.
- 3 pounds russet potatoes, peeled and cut into 3/4-inch cubes: These potatoes hold their shape well and absorb the creamy sauce perfectly.
- 1 medium yellow onion, finely diced: Adds a gentle sweetness and depth of flavor when sautéed.
- 2 cups sharp cheddar cheese, shredded: Provides a vibrant, tangy richness that melts beautifully.
- 1/2 cup grated Parmesan cheese, divided: Adds a nutty, savory note and helps create a golden crust.
- 4 tablespoons unsalted butter, divided: Used both for cooking and creating the crispy topping.
- 3 tablespoons all-purpose flour: Essential for thickening the creamy sauce to just the right consistency.
- 1 1/2 cups whole milk: Brings smoothness and a mild creaminess to the sauce.
- 1/2 cup heavy cream: Elevates the sauce with extra richness and luxurious texture.
- 2 garlic cloves, minced: Adds a subtle, aromatic kick that complements the cheeses perfectly.
- 1 cup panko breadcrumbs: Creates a wonderful crunchy topping to contrast the creamy interior.
- 1 1/2 teaspoons kosher salt: Enhances all the flavors just right.
- 1/2 teaspoon black pepper: Adds a hint of warmth and balances the richness.
- 2 tablespoons fresh parsley, chopped (optional): A fresh, colorful garnish that brightens every bite.
How to Make Creamy Delmonico Potatoes Recipe
Step 1: Prepare and Parboil the Potatoes
Start by peeling and cutting your russet potatoes into cubes about three-quarters of an inch in size. Place them in a large pot with salted water and bring it to a boil. Parboil the potatoes for 8 minutes until they’re just tender but still holding their shape. This step ensures that your potatoes will be perfectly cooked after baking without turning into mush.
Step 2: Sauté the Onions and Garlic
While the potatoes are cooking, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the diced onion and cook it until it softens and becomes translucent, about 4 to 5 minutes. Then stir in the minced garlic and sauté for just 30 seconds to release its fragrant aroma without burning — this adds a subtle complexity to your sauce.
Step 3: Create the Cheese Sauce
Sprinkle the flour over the onion and garlic mixture, stirring continuously for about a minute to cook off any raw flour taste. Gradually whisk in the whole milk and heavy cream, cooking the mixture until it thickens to a luscious, creamy consistency. This creamy base is the heart of your dish and sets it apart from ordinary potato casseroles.
Step 4: Melt in the Cheeses and Season
Reduce the heat and add the shredded sharp cheddar cheese and half of the Parmesan cheese (1/4 cup). Stir gently until the cheeses are completely melted and the sauce is smooth. Season it liberally with kosher salt and black pepper to balance the flavors and bring everything together.
Step 5: Combine Potatoes and Cheese Sauce
Gently fold the parboiled potatoes into the warm cheese sauce to coat each piece thoroughly. This step ensures every bite will be creamy and full of cheesy goodness. Then, pour the mixture evenly into a greased 9×13-inch baking dish, spreading it out so it bakes evenly.
Step 6: Add the Crunchy Topping
In a small bowl, mix the remaining melted butter with panko breadcrumbs and the rest of the Parmesan cheese. Sprinkle this crunchy topping evenly over the creamy potatoes. This golden layer will bake up beautifully, adding texture and irresistible flavor contrast.
Step 7: Bake until Golden and Bubbling
Bake the dish uncovered in a preheated 375°F (190°C) oven for 25 to 30 minutes until the cheese sauce is bubbling and the topping turns golden brown. For an extra crunch, you can broil the potatoes for 2 minutes at the end, but watch carefully to avoid burning.
Step 8: Rest and Garnish
After removing the potatoes from the oven, allow them to rest for 10 minutes—this helps the sauce set and makes serving easier. Sprinkle fresh chopped parsley if desired, adding a fresh pop of color and flavor that complements the richness beautifully.
How to Serve Creamy Delmonico Potatoes Recipe
Garnishes
While the parsley adds a lovely freshness, you can also try a sprinkle of chopped chives or green onions for a mild oniony brightness. A dash of smoked paprika or a few crunchy fried shallots can offer an unexpected pop of flavor and texture that’ll delight your guests.
Side Dishes
This Creamy Delmonico Potatoes Recipe pairs wonderfully with roasted chicken, grilled steaks, or baked ham. Adding a simple green salad or roasted vegetables helps balance the rich potatoes with crisp and fresh notes for a well-rounded meal you’ll want to enjoy again and again.
Creative Ways to Present
For a fun twist, try serving this potato casserole in individual ramekins for personal portions. You could also mix in sautéed mushrooms or crispy bacon for added flavor layers, or top with caramelized onions before baking to deepen the savory notes. The possibilities are endless and delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Delmonico Potatoes keep wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors tend to meld and deepen as it chills, making your next meal just as satisfying.
Freezing
You can freeze the casserole before baking. Assemble it completely in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and bake as directed, adding some extra time to ensure it’s heated through.
Reheating
Reheat leftover potatoes in a 350°F oven, covered with foil to prevent drying, until warmed through (about 20–25 minutes). You can remove the foil halfway through to let the topping crisp back up and regain that delightful crunch.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! While russet potatoes are preferred for their starchy texture and ability to absorb the sauce, Yukon Gold potatoes are a great alternative if you want a creamier, buttery flavor without changing the overall result too much.
Is it possible to make this recipe dairy-free?
Yes, you can substitute dairy ingredients with plant-based alternatives such as almond or oat milk, dairy-free butter, and vegan cheese. Keep in mind the texture and flavor might vary slightly, but it will still be deliciously creamy.
Why parboil the potatoes before baking?
Parboiling softens the potatoes just enough so they finish baking perfectly tender instead of raw or mushy. This step helps achieve the ideal texture throughout the creamy casserole.
Can I prepare this recipe ahead of time?
Definitely! You can assemble the entire dish a day ahead and keep it covered in the refrigerator. When you’re ready, bake it straight from the fridge, just add a few extra minutes to the baking time to make sure it’s heated through.
What can I do to make the topping extra crispy?
Mixing panko breadcrumbs with melted butter, as the recipe suggests, is key to a crispy topping. You can also broil the casserole for 1-2 minutes at the end of baking, but keep a close eye to prevent burning.
Final Thoughts
I can’t recommend this Creamy Delmonico Potatoes Recipe enough—it’s like a warm hug on a plate, perfect for cozy dinners or holiday feasts. The inviting aroma, the creamy, cheesy goodness, and that irresistible crunch make it a surefire crowd-pleaser. Go ahead and try it yourself; I promise it’ll become one of your favorite side dishes in no time!
Print
Creamy Delmonico Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Creamy Delmonico Potatoes are a luscious baked potato casserole featuring tender russet potatoes enveloped in a rich, cheesy sauce made with sharp cheddar and Parmesan, topped with a crunchy panko and Parmesan breadcrumb crust. Perfect as a comforting side dish for any meal, this recipe blends smooth creaminess with a golden, crispy topping.
Ingredients
Potatoes
- 3 pounds russet potatoes, peeled and cut into 3/4-inch cubes
Sauce
- 1 medium yellow onion, finely diced
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup grated Parmesan cheese, divided
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 garlic cloves, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Topping and Garnish
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Parboil potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring the water to a boil and parboil the potatoes for 8 minutes until they begin to soften. Drain the potatoes thoroughly to remove excess moisture.
- Sauté onions and garlic: In a skillet over medium heat, melt 2 tablespoons of butter. Add the finely diced onion and cook for about 4-5 minutes until soft and translucent. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Make cheese sauce: Sprinkle the flour over the cooked onions and garlic, stirring constantly for 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, continuing to stir until the sauce thickens, about 3-5 minutes.
- Add cheeses and season: Reduce heat to low and stir in 2 cups of shredded cheddar cheese and 1/4 cup of grated Parmesan until fully melted and smooth. Season the cheese sauce with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
- Combine potatoes and sauce: Gently fold the drained potatoes into the cheese sauce until evenly coated. Pour this mixture into the prepared baking dish and spread it out evenly.
- Prepare breadcrumb topping: In a small bowl, mix the remaining 2 tablespoons of melted butter with 1 cup panko breadcrumbs and the remaining 1/4 cup Parmesan cheese. Sprinkle this topping evenly over the potato mixture in the baking dish.
- Bake: Bake the assembled dish uncovered for 25-30 minutes, or until it is bubbly and the topping is golden brown. For an extra crunchy topping, broil the dish for an additional 2 minutes, watching carefully to avoid burning.
- Rest and serve: Remove from the oven and let the dish rest for 10 minutes to set. Garnish with chopped fresh parsley if desired before serving.
Notes
- Parboiling the potatoes ensures they cook evenly and develop a tender texture without becoming mushy during baking.
- The panko breadcrumb topping adds a delightful crunch; broiling briefly enhances this texture further.
- Use sharp cheddar for a pronounced cheesy flavor; milder cheeses won’t provide the same depth.
- For a lighter version, reduce butter or use low-fat dairy, but the dish will be less creamy.
- Fresh parsley adds color and a slight herbaceous note, but it is optional.
