If you’re looking for a dish that combines comforting creaminess with rich cheesy flavors, then you have to try this Creamy Delmonico Potatoes Recipe. It’s the kind of casserole that feels like a warm hug on a plate—perfect for family dinners or holiday gatherings. Tender russet potatoes bathed in a luscious cheese sauce, topped with a golden, buttery panko crust, make every bite utterly irresistible. Whether you’re a seasoned cook or just beginning, this recipe is straightforward yet impressive, delivering that classic homey feel with a touch of gourmet flair.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, well-chosen ingredients, each playing a vital role in creating layers of flavor and texture. From the creamy mixture of cheeses to the crispy panko topping, every element brings something special to the table.
- 3 pounds russet potatoes: These absorb the creamy sauce perfectly while holding their shape.
- 1 medium yellow onion: Adds sweetness and depth to the base of the sauce.
- 2 cups sharp cheddar cheese: For that rich, tangy cheddar flavor that melts beautifully.
- 1/2 cup grated Parmesan cheese, divided: Adds a nutty, umami kick both in and on top of the dish.
- 4 tablespoons unsalted butter, divided: Used to cook the aromatics and create a luscious breadcrumb topping.
- 3 tablespoons all-purpose flour: Thickens the cheese sauce to a perfect creamy consistency.
- 1 1/2 cups whole milk: Provides creaminess while balancing the richness.
- 1/2 cup heavy cream: Turns the sauce decadently smooth and silky.
- 2 garlic cloves, minced: Adds a fragrant and subtle punch of flavor.
- 1 cup panko breadcrumbs: For that irresistible golden crunch on top.
- 1 1/2 teaspoons kosher salt: To enhance all the natural flavors throughout the dish.
- 1/2 teaspoon black pepper: Gives a mild heat and balances the richness.
- 2 tablespoons fresh parsley, chopped (optional): Adds a fresh, vibrant touch at the end.
How to Make Creamy Delmonico Potatoes Recipe
Step 1: Prep and Parboil the Potatoes
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish—this will prevent sticking and make cleanup easier. Place your peeled and cubed russet potatoes in a large pot of salted water, bringing it to a boil. Parboil the potatoes for about 8 minutes, which ensures they’ll be tender but not falling apart once baked. Drain them well to avoid any watery sauce later.
Step 2: Cook the Aromatics
Next, melt 2 tablespoons of butter in a skillet over medium heat. Add the finely diced yellow onion and cook until it’s soft and translucent—around 4 to 5 minutes. Toss in the minced garlic for the last 30 seconds to unlock its fragrant flavor without overpowering the dish. This step lays the flavorful foundation for your creamy sauce.
Step 3: Create the Cheese Sauce
Sprinkle the all-purpose flour over the cooked onions and stir constantly for a minute to form a roux. Then gradually whisk in the whole milk and heavy cream, allowing the sauce to thicken smoothly over 3 to 5 minutes. Reduce the heat and stir in the sharp cheddar cheese and a quarter cup of grated Parmesan, letting the mixture melt into a luxurious, velvety sauce. Finally, season it with kosher salt and black pepper to taste.
Step 4: Combine Potatoes with Sauce
Gently fold your parboiled potatoes into this creamy cheese sauce, careful not to break the cubes apart. Pour everything into your prepared baking dish, spreading it evenly with a spatula. This step ensures each potato piece is wonderfully coated in that cheesy goodness.
Step 5: Add the Crunchy Topping and Bake
Mix the remaining melted butter with panko breadcrumbs and the rest of the Parmesan cheese in a small bowl. Sprinkle this crunchy mixture evenly over the potatoes. Place the dish in the oven and bake uncovered for 25 to 30 minutes until the sauce is bubbling and the topping is golden brown. For an extra crispy finish, broil for 2 minutes—just keep a close eye so it doesn’t burn.
Step 6: Rest and Garnish
Let your creamy masterpiece rest for about 10 minutes after baking. This helps the sauce set a bit for easier serving. Sprinkle chopped fresh parsley over the top for a pop of color and a fresh hint that complements the rich flavors beautifully.
How to Serve Creamy Delmonico Potatoes Recipe
Garnishes
While fresh parsley works wonderfully to brighten the dish, you can also experiment with chopped chives or a light dusting of smoked paprika to add visual appeal and subtle flavor accents. These simple garnishes elevate the overall presentation and taste.
Side Dishes
This recipe pairs perfectly with roasted or grilled meats such as chicken, beef, or pork due to its rich, comforting nature. For a lighter balance, serve alongside a crisp green salad or steamed vegetables. The creamy potatoes add a hearty, satisfying element that complements almost any main course.
Creative Ways to Present
For a fun twist, serve portions in individual ramekins or small cast iron skillets for an elegant touch. You could also layer this casserole with cooked bacon bits or caramelized onions for extra indulgence. No matter how you plate it, this Creamy Delmonico Potatoes Recipe is sure to be the star of your dinner.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftovers tightly with plastic wrap or foil and refrigerate for up to 3 to 4 days. The flavors tend to deepen overnight, making it just as delicious if not better the next day.
Freezing
This dish freezes well, making it perfect for meal prep. Transfer cooled portions into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, approximately 20 minutes. For a crisper topping, remove foil in the last 5 minutes. Alternatively, microwave individual servings with a loose cover for quicker reheating.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal for this recipe because they soften without becoming mushy, but Yukon Golds can also work nicely if you prefer a creamier texture. Just keep an eye on cooking times to avoid over-softening.
Is there a way to make this dish lighter?
You can substitute the heavy cream with additional whole milk or use a reduced-fat cheese to cut down on calories. While the dish won’t be as rich, it will still deliver plenty of comforting flavor.
Can I prepare this dish in advance for a party?
Absolutely! You can assemble the casserole a day before, keep it covered in the fridge, and bake it right before serving. This makes entertaining much easier and keeps the dish fresh and delicious.
What can I add to make it extra flavorful?
Try mixing in sautéed mushrooms, caramelized onions, or crumbled cooked bacon into the potatoes before baking. Fresh herbs like thyme or rosemary also add wonderful aromatic notes.
How do I achieve the perfect crispy topping?
Ensure the panko mixture is spread evenly and use melted butter to help it brown nicely. Broiling for a brief final 2 minutes creates that coveted golden, crunchy crust without drying out the casserole.
Final Thoughts
There’s something truly special about making this Creamy Delmonico Potatoes Recipe—it’s a dish that feels like home, filled with warmth, comfort, and so much cheesy goodness. Once you try it, I’m confident it will become one of your go-to favorites for any occasion. So gather your ingredients, dive into each step, and get ready to serve up a plate of pure, creamy joy everyone will love.
Print
Creamy Delmonico Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Creamy Delmonico Potatoes are a comforting casserole featuring tender russet potatoes simmered in a rich, cheesy sauce with sharp cheddar and Parmesan. Baked to golden perfection with a crispy panko topping, this dish is ideal as a hearty side for any family meal or special occasion.
Ingredients
Potatoes and Vegetables
- 3 pounds russet potatoes, peeled and cut into 3/4-inch cubes
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
Cheese Sauce
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup grated Parmesan cheese, divided
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter (melted)
- 1/4 cup grated Parmesan cheese (reserved from above)
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat and prepare baking dish. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to ensure the potatoes don’t stick during baking.
- Parboil the potatoes. Place the cubed potatoes in a large pot of salted water and bring to a boil. Parboil for 8 minutes to start softening them without fully cooking. Drain the potatoes well and set aside.
- Sauté onions and garlic. In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook until softened, about 4 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Make the cheese sauce base. Sprinkle the flour over the softened onions and stir consistently for 1 minute to cook out the raw flavor. Gradually whisk in whole milk and heavy cream. Continue cooking and stirring until the mixture thickens, approximately 3 to 5 minutes.
- Add cheeses and seasonings. Reduce the heat and stir in the shredded cheddar cheese and 1/4 cup of grated Parmesan until melted and smooth. Season the sauce with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, adjusting to taste.
- Combine potatoes with the cheese sauce. Gently fold the parboiled potatoes into the cheese sauce, ensuring they are thoroughly coated but remain intact. Transfer this mixture evenly into the prepared baking dish.
- Prepare and add the breadcrumb topping. In a small bowl, combine the remaining 2 tablespoons of melted butter with panko breadcrumbs and the reserved 1/4 cup Parmesan cheese. Sprinkle this mixture evenly over the top of the potato casserole.
- Bake until bubbly and golden. Place the dish uncovered in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown. For an extra crunchy finish, broil for an additional 2 minutes, watching closely to avoid burning.
- Rest and garnish. Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired for a touch of color and freshness.
Notes
- You can substitute russet potatoes with Yukon Gold for a creamier texture.
- For a lighter version, use 2% milk instead of whole milk and reduce butter slightly.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the cheese sauce.
- Make sure to parboil potatoes to prevent them from becoming mushy when baked.
- This dish pairs wonderfully with roasted meats or a fresh green salad.
