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If you love a hearty, satisfying potato dish with a rich history, Delmonico Potatoes are about to become your next comfort food favorite. Named after the legendary Delmonico’s Restaurant in New York City, this casserole delivers creamy, cheesy goodness in every bite, with a hint of mustard and a subtle touch of nutmeg for a sophisticated twist.
What makes this recipe so irresistible? A silky sauce made from milk, cream, cheddar cheese, and seasonings blankets tender hash brown-style potatoes, then bakes to golden perfection with buttery dots and a sprinkle of paprika on top. It’s the perfect dish for holiday feasts, weekend gatherings, or a cozy family dinner.
Why You’ll Love Delmonico Potatoes
- Ultimate comfort food
- Easy to prep ahead of time
- Family-friendly and crowd-pleasing
- Flexible enough for holidays, potlucks, or weeknights
- Creamy, cheesy, and full of rich flavor
- Great with nearly any protein, from roast beef to grilled chicken
Ingredients
- 20 oz Simply Potatoes (1 bag, shredded hash browns)
- ¾ cup milk (1% or any preferred variety)
- ¾ cup whipping cream
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- A generous dash of pepper
- A generous dash of nutmeg
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons butter, divided into 6 slices
- Paprika, for sprinkling
How to Make Delmonico Potatoes
Step 1: Prepare the Dish
Generously butter an 8 x 8-inch casserole dish. Spread the entire bag of Simply Potatoes evenly in the dish, creating a nice, level base.
Step 2: Make the Cheese Sauce
In a medium saucepan over medium-high heat, combine the milk, whipping cream, kosher salt, dry mustard, pepper, and nutmeg. Whisk well to combine. Heat the mixture until it’s just about to boil, stirring frequently.
Step 3: Add the Cheese
Reduce the heat to medium-low and gradually stir in the shredded sharp cheddar cheese. Continue stirring until the cheese melts completely and the sauce becomes smooth and velvety.
Step 4: Assemble
Pour the creamy cheese sauce evenly over the potatoes in the casserole dish. Let the mixture cool slightly to firm up. Dot the top of the casserole with slices of butter, then sprinkle generously with paprika for both flavor and a pretty color.
Step 5: Chill and Set
Cover the casserole tightly with plastic wrap and refrigerate for at least 12 hours, or overnight. This resting time allows the flavors to develop and makes the potatoes extra creamy after baking.
Step 6: Bake
Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the casserole uncovered for about 45 minutes, or until bubbly and golden brown on top.
Serve hot, with your favorite meat, salad, or roasted vegetables for a complete and comforting meal.
Tips for Success
- Use freshly shredded cheese if you can — it melts smoother than pre-shredded
- Don’t skip the chill step — it helps the flavors marry and makes slicing easier
- Add a pinch of cayenne if you want a slight kick
- Try smoked paprika for extra flavor depth
- Use Yukon Gold potatoes if you want to shred your own instead of packaged hash browns
Serving Suggestions
Delmonico Potatoes pair beautifully with:
- Roast beef
- Glazed ham
- Grilled chicken
- Pan-seared pork chops
- Green beans or roasted Brussels sprouts
Storage & Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently in a 350°F oven or in the microwave
- You can assemble the casserole up to 24 hours in advance, making it perfect for holiday prep
FAQs
Can I freeze Delmonico Potatoes?
I wouldn’t recommend freezing, as the cream sauce can separate during thawing and reheating.
Can I use other cheeses?
Absolutely! Gruyère, Swiss, or Monterey Jack all work beautifully.
Is this dish gluten-free?
Yes, if you ensure your packaged potatoes and seasonings are gluten-free.
Let’s Stay Connected
If you try these Delmonico Potatoes, I’d love to hear how they turned out! Share a photo or leave a comment below — your kitchen creations always inspire me.
📖 Recipe
Delmonico Potatoes
Ingredients
- 20 oz Simply Potatoes 1 bag, shredded hash browns
- ¾ cup milk 1% or any preferred variety
- ¾ cup whipping cream
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- A generous dash of pepper
- A generous dash of nutmeg
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons butter divided into 6 slices
- Paprika for sprinkling
Instructions
Step 1: Prepare the Dish
- Generously butter an 8 x 8-inch casserole dish. Spread the entire bag of Simply Potatoes evenly in the dish, creating a nice, level base.
Step 2: Make the Cheese Sauce
- In a medium saucepan over medium-high heat, combine the milk, whipping cream, kosher salt, dry mustard, pepper, and nutmeg. Whisk well to combine. Heat the mixture until it’s just about to boil, stirring frequently.
Step 3: Add the Cheese
- Reduce the heat to medium-low and gradually stir in the shredded sharp cheddar cheese. Continue stirring until the cheese melts completely and the sauce becomes smooth and velvety.
Step 4: Assemble
- Pour the creamy cheese sauce evenly over the potatoes in the casserole dish. Let the mixture cool slightly to firm up. Dot the top of the casserole with slices of butter, then sprinkle generously with paprika for both flavor and a pretty color.
Step 5: Chill and Set
- Cover the casserole tightly with plastic wrap and refrigerate for at least 12 hours, or overnight. This resting time allows the flavors to develop and makes the potatoes extra creamy after baking.
Step 6: Bake
- Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the casserole uncovered for about 45 minutes, or until bubbly and golden brown on top.
- Serve hot, with your favorite meat, salad, or roasted vegetables for a complete and comforting meal.
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