Winter nights call for something truly cozy and warm. These creamy Delmonico potatoes are the ultimate comfort food for your family. They bring that fancy steakhouse flavor right to your kitchen table. You will love how easy this cheesy masterpiece is to make.
Looking for a dish that wows your guests without stressing you out? This recipe delivers a rich, velvety texture that everyone will crave. It is a simple way to make any meal feel special. Let’s get cooking and fill your home with delicious aromas today.
Why This Recipe Is a Winner
This dish is a total crowd-pleaser for any holiday gathering. It combines tender potato cubes with a silky, homemade cheese sauce. You get a restaurant-quality side dish without leaving your warm home. It is also very budget-friendly using staples from your pantry.
The golden Panko crust adds a satisfying crunch to every bite. This recipe is beginner-friendly and virtually foolproof for new cooks. Your kids will definitely ask for second helpings of this dish. It is the perfect companion for your favorite winter roasts.
Simple Cooking Steps
You start by boiling your diced potatoes for just a few minutes. This ensures they cook evenly once they are in the oven. Next, you will make a simple roux with butter and flour. Slowly whisk in the milk and cream for a velvety texture. Even if you are new to cooking, you can do this.
What You Need
You likely have most of these ingredients in your kitchen already. These simple, wholesome ingredients create a truly magical flavor combination.
- 2 pounds Russet potatoes, peeled and cut into 1/2-inch cubes
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup Panko breadcrumbs
Step-by-Step
- Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish with butter.
- Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 8-10 minutes until tender but still firm. Drain thoroughly.
- In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes to form a light roux.
- Gradually whisk in the milk and heavy cream. Continue whisking until the mixture thickens and reaches a simmer.
- Remove from heat and stir in 1 1/2 cups of the shredded cheddar cheese, salt, white pepper, and nutmeg until the cheese is completely melted.
- Gently fold the parboiled potatoes into the cheese sauce until evenly coated.
- Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup of cheese.
- Melt the remaining 1 tablespoon of butter and toss with the breadcrumbs. Sprinkle the breadcrumbs over the top of the casserole.
- Bake for 25 to 30 minutes, or until the sauce is bubbling and the breadcrumb topping is golden brown.
Best Ways to Enjoy It
Serve these potatoes while they are piping hot and bubbly. They pair beautifully with a roasted chicken or a thick steak. For a festive holiday meal, serve them alongside a glazed ham. Set a beautiful table and enjoy this meal with your family. These potatoes make any ordinary night feel like a special occasion.
Keep It Fresh
If you have leftovers, you are in for a treat. Store them in a sealed container in your refrigerator. They will stay fresh for about three days. Reheat them in the oven to keep that signature crunchy topping intact. This helps maintain the wonderful contrast between the creamy sauce and crisp Panko.
Recipe Tips
- Use a block of cheese and grate it yourself for smoothness.
- Cut your potato cubes into equal sizes for even cooking.
- Don’t over-boil the potatoes or they might become mushy.
- Whisk the sauce constantly to prevent any lumps from forming.
- Add the cheese after removing the pan from the heat.
- For Thanksgiving, double the batch to feed a large crowd.
- Use white pepper to keep the sauce looking clean and bright.
Ways to Switch It Up
- Try smoked gouda for a deep and earthy flavor twist.
- Stir in chopped chives for a fresh, oniony bite.
- Use gluten-free flour and breadcrumbs to make it allergy-friendly.
- Add cooked bacon bits for a smoky, salty crunch.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the casserole a day early. Keep it covered in the fridge and bake just before dinner. This is a great time-saving tip for busy holidays.
What are the best potatoes to use?
Russet potatoes are the best choice for this recipe. Their starchy texture helps them soak up the creamy cheese sauce perfectly. They hold their shape well after being parboiled and baked.
I hope these creamy Delmonico potatoes bring warmth to your winter table. They are a true labor of love that your family will adore. Happy cooking!
— Lidia
Delmonico Potatoes
Ingredients
- 2 pounds Russet potatoes, peeled and cut into 1/2-inch cubes
- 4 tablespoons unsalted butter
- 1/4 cup all -purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon sal t
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup Panko breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish with butter.
- Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 8-10 minutes until tender but still firm. Drain thoroughly.
- In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes to form a light roux.
- Gradually whisk in the milk and heavy cream. Continue whisking until the mixture thickens and reaches a simmer.
- Remove from heat and stir in 1 1/2 cups of the shredded cheddar cheese, salt, white pepper, and nutmeg until the cheese is completely melted.
- Gently fold the parboiled potatoes into the cheese sauce until evenly coated.
- Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup of cheese.
- Melt the remaining 1 tablespoon of butter and toss with the breadcrumbs. Sprinkle the breadcrumbs over the top of the casserole.
- Bake for 25 to 30 minutes, or until the sauce is bubbling and the breadcrumb topping is golden brown.
