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
Scale
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.
