Delmonico Potatoes Recipe
Delmonico Potatoes are a rich and creamy side dish featuring tender potatoes baked in a velvety cheese sauce with a golden, crispy topping. Perfect for holidays or weeknight comfort food!
Ingredients
- 4 large russet potatoes peeled and thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley optional, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
- Prepare Potatoes: Peel and thinly slice the russet potatoes. Parboil them in a large pot of water for 5-7 minutes, until just tender but not fully cooked. Drain and set aside.
- Make Cheese Sauce: In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2 minutes. Gradually whisk in milk and cream, cooking until thickened (5-7 minutes). Remove from heat and stir in cheddar, Gruyère, salt, pepper, and nutmeg until smooth.
- Assemble the Dish: Layer half the potato slices in the greased baking dish. Pour half the cheese sauce over them. Repeat with remaining potatoes and cheese sauce.
- Top & Bake: Mix Parmesan and breadcrumbs in a small bowl, then sprinkle evenly over the casserole. Bake for 25-30 minutes, or until the top is golden and crispy.
- Garnish & Serve: Let the dish cool slightly before serving. Garnish with fresh parsley if desired.
- Enjoy the irresistible creamy, cheesy goodness of Delmonico Potatoes!