🧀🥔 Classic Delmonico Potatoes
📋 Ingredients (Serves 6–8)
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2 lbs russet or Yukon gold potatoes, peeled and diced (about 1/2-inch cubes)
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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1 ½ cups whole milk (or half-and-half for richer flavor)
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1/2 cup heavy cream (optional for extra richness)
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1 ½ cups shredded sharp cheddar cheese (or white cheddar)
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1/2 cup Parmesan cheese, grated
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1/2 tsp garlic powder or 1 minced garlic clove
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Salt and black pepper, to taste
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Optional: pinch of nutmeg or dash of cayenne for added warmth
👩🍳 Instructions
1. Preheat oven
To 375°F (190°C). Grease a 2–3 quart baking dish.
2. Parboil the potatoes
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In a large pot of salted water, boil diced potatoes for 5–7 minutes, just until barely tender (not fully cooked).
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Drain and set aside.
3. Make the cheese sauce
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In a saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes to form a roux.
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Slowly whisk in milk and cream. Cook, stirring, until thickened (about 3–5 minutes).
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Add garlic powder, salt, pepper, and any optional seasonings.
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Stir in cheddar cheese and half of the Parmesan until melted and smooth.
4. Combine and bake
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Toss the parboiled potatoes with the cheese sauce.
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Pour into prepared baking dish.
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Sprinkle with remaining Parmesan (and extra cheddar if you like).
5. Bake
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Bake uncovered for 25–30 minutes, until bubbly and golden.
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Broil the top for the last 2–3 minutes if you want a deeper crust.
6. Rest and serve
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Let sit for 5–10 minutes before serving to set the sauce.
🧂 Tips & Variations
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Make ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready.
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Cheese swap: Try Gruyère, fontina, or a mix for a more gourmet twist.
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Crusty topping: Mix breadcrumbs with butter and Parmesan for a crispy topping.
Would you like a Delmonico potatoes with bacon or pancetta version, or a slow cooker adaptation?
