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
Scale
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.
