If you are on the hunt for a comforting, cheesy, and indulgently smooth side dish, this Creamy Delmonico Potatoes Recipe is exactly what your dinner table needs. Imagine tender cubes of cooked potatoes enveloped in a rich, velvety cheese sauce that bakes to golden perfection, creating a dish that is both classic and irresistibly satisfying. Whether it’s a family gathering, holiday feast, or a cozy weeknight dinner, these creamy potatoes bring warmth and a little touch of luxury to every bite.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together to create a luscious flavor and texture harmony. Each component plays a vital role: from the buttery roux that forms the base of the sauce to the mix of cheeses that give you those melt-in-your-mouth cheesy pockets.
- 4 cups diced cooked potatoes: The heart of the dish, providing a tender and hearty base that absorbs the creamy sauce beautifully.
- 2 tablespoons butter: Adds richness and helps form the roux, which thickens the sauce.
- 2 tablespoons all-purpose flour: Essential for creating the roux to give the sauce its perfect creamy consistency.
- 1 cup milk: A classic dairy base that blends with the cream for smoothness and subtle flavor.
- ½ cup heavy cream: Takes the creaminess to another level, making the sauce luxuriously thick and velvety.
- ½ teaspoon salt: Enhances the natural flavors without overpowering.
- ¼ teaspoon pepper: Adds just a hint of warmth and depth to the sauce.
- ½ cup shredded cheddar cheese: Brings sharp, melty cheesiness that hugs every potato piece.
- ¼ cup grated Parmesan cheese: Adds a nutty, savory crust when baked on top.
- ¼ teaspoon paprika: Just the right touch of smoky color and mild flavor that makes the dish visually inviting.
How to Make Creamy Delmonico Potatoes Recipe
Step 1: Prepare the Oven and Make the Roux
Start by preheating your oven to 375°F (190°C). This is important so that your dish bakes evenly once assembled. In a medium saucepan, melt the butter over medium heat. Then, whisk in the flour and cook for 1 to 2 minutes. This step is crucial to eliminate any raw flour taste while creating the base of your luscious sauce.
Step 2: Whisk in Milk and Cream
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Keep stirring as the sauce thickens over about 3 to 4 minutes. You’ll notice it turn silky and smooth, perfectly ready to carry those cheesy flavors.
Step 3: Add Seasoning and Cheddar Cheese
Once your sauce has thickened, it’s time to stir in the salt, pepper, and shredded cheddar cheese. Keep stirring until the cheese melts completely, giving you a rich, creamy base that will coat every potato cube in cheesy goodness.
Step 4: Combine Potatoes with Cheese Sauce
In a large bowl, gently fold your cooked diced potatoes into the creamy cheese sauce. Make sure every piece is well coated to ensure no bite is left dry or flavorless.
Step 5: Assemble and Bake
Transfer this cheesy potato mixture into a greased baking dish. Sprinkle the grated Parmesan cheese evenly on top, followed by a light dusting of paprika. Bake in your preheated oven for 20 to 25 minutes, or until the top turns a beautiful golden brown and starts bubbling at the edges.
Step 6: Rest and Get Ready to Serve
After baking, give your Creamy Delmonico Potatoes a few minutes to cool slightly. This rest allows the sauce to set just right, making your dish easier to serve and even more enjoyable to eat.
How to Serve Creamy Delmonico Potatoes Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives can add a vibrant pop of color and a hint of freshness that contrasts wonderfully with the creamy richness of the potatoes. You might also try a few crispy bacon bits to introduce a savory crunch if you’re feeling a bit indulgent.
Side Dishes
This potato dish pairs beautifully with roasted or grilled meats like baked ham, roast chicken, or steak. It also complements steamed vegetables, adding that creamy, cheesy note to balance fresh and light flavors on your plate.
Creative Ways to Present
For a fun twist, serve these potatoes in individual ramekins topped with extra cheese and paprika. You could also layer them with sautéed onions or caramelized mushrooms inside the baking dish for extra depth. Presentation matters, and the golden crust combined with a creamy interior makes this dish a real crowd-pleaser visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover creamy Delmonico potatoes into an airtight container and store them in the refrigerator. They’ll keep well for up to 3 days, making them perfect for next-day meals or busy weeknight reheats.
Freezing
You can freeze this dish for longer storage by placing it in a freezer-safe container. Keep in mind the texture might change slightly after freezing, but when reheated properly, it still tastes creamy and delicious. Use within 2 months for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to maintain that lovely crust. If using a microwave, cover the dish to keep moisture in and heat in short intervals to avoid drying out the sauce.
FAQs
Can I use fresh potatoes instead of cooked potatoes?
Yes, but you’ll need to precook the fresh potatoes until tender before folding them into the sauce. Using freshly boiled potatoes ensures they absorb the sauce perfectly without overbaking in the oven.
What kind of cheese works best for this recipe?
Cheddar is the classic choice for its sharpness and meltability, but you can experiment with Gruyère or Monterey Jack for a twist. The Parmesan on top is key for that nutty baked crust that finishes the dish beautifully.
Is this dish suitable for meal prep?
Absolutely! Creamy Delmonico Potatoes hold up well when made ahead of time and reheated. Just prepare and bake as usual, or assemble and refrigerate before baking to save time on busy days.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the milk and heavy cream with plant-based alternatives like almond or oat milk and use vegan butter and cheese substitutes. Keep in mind the texture and flavor will differ but can still be delicious with the right ingredients.
How do I get a crispy top on my Creamy Delmonico Potatoes?
Sprinkling Parmesan cheese and paprika on top before baking helps create that golden, crispy crust. For extra crispiness, you can broil the last 2-3 minutes, watching closely to prevent burning.
Final Thoughts
There is something truly comforting and satisfying about this Creamy Delmonico Potatoes Recipe that makes it a timeless favorite. It’s the perfect blend of simple ingredients turned into a luscious, cheesy masterpiece that fits any occasion. I encourage you to try this recipe soon—your taste buds will thank you, and your family or guests will be asking for seconds in no time!
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Creamy Delmonico Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy Delmonico Potatoes is a rich and comforting side dish made with tender cooked potatoes coated in a cheesy cream sauce, then baked to golden perfection. This recipe features a smooth cheese sauce made from butter, flour, milk, heavy cream, and shredded cheddar, finished with Parmesan and a touch of paprika for a flavorful crust. Ideal for family meals or holiday gatherings, these potatoes offer a luscious and satisfying accompaniment.
Ingredients
For the Potatoes:
- 4 cups diced cooked potatoes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon paprika
Instructions
- Make the Sauce: Preheat the oven to 375°F (190°C). In a saucepan over medium heat, melt the butter, then stir in the flour and cook for 1-2 minutes to create a roux, which helps thicken the sauce.
- Whisk in Milk and Cream: Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook the mixture for 3-4 minutes until it thickens to a creamy consistency.
- Add Cheese and Seasoning: Stir in salt, pepper, and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is smooth and velvety.
- Combine with Potatoes: In a large bowl, gently toss the cooked diced potatoes with the creamy cheese sauce until the potatoes are completely coated.
- Prepare for Baking: Transfer the cheesy potato mixture into a greased baking dish, spreading it out evenly.
- Add Toppings: Sprinkle the grated Parmesan cheese evenly over the top, followed by a light dusting of paprika for color and a mild smoky flavor.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly, indicating the cheese has melted and formed a delicious crust.
- Serve: Remove from the oven and allow the potatoes to rest for a few minutes to set before serving warm.
Notes
- Use starchy potatoes like Russets or Yukon Gold for best texture.
- For extra creaminess, you can add a little cream cheese or sour cream to the sauce.
- If you prefer a sharper flavor, substitute sharp cheddar for mild cheddar.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Adjust salt and pepper to taste depending on your cheese’s saltiness.
- To make ahead, prepare the potato mixture, refrigerate, then bake just before serving, adding extra baking time if cold from the fridge.
