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A golden brown potato casserole in a white baking dish with melted cheese and crispy breadcrumbs.

Delmonico Potatoes

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 420 kcal

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.