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
Scale
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.
