These Cheesy Delmonico Potatoes are the ultimate comfort food side dish! They’re creamy, cheesy, and incredibly flavorful, with tender potatoes baked in a rich sauce and topped with a golden, bubbly crust. I love how this recipe is make-ahead friendly – you can assemble the casserole the night before and bake it when you’re ready to serve. It’s perfect for holidays, potlucks, or any time you want a truly decadent and satisfying potato dish.
Why You’ll Love These Delmonico Potatoes
- Creamy and Cheesy: The combination of milk, whipping cream, and sharp cheddar cheese creates an unbelievably rich and creamy sauce.
- Make-Ahead Friendly: You can assemble the casserole the night before, making it perfect for entertaining or busy weeknights.
- Comfort Food Classic: These potatoes are pure comfort food, perfect for a special occasion or a cozy night in.
- Easy to Make: Despite their decadent flavor, these potatoes are surprisingly easy to prepare.
Ingredients for Delmonico Potatoes
Here’s what you’ll need to make this cheesy potato casserole. The full list with measurements is in the recipe card below.
Potatoes and Sauce
- Simply Potatoes (refrigerated, shredded potatoes) (Vegetable)
- Milk (any kind) (Dairy)
- Whipping Cream (Dairy)
- Kosher Salt (Seasoning)
- Dry Mustard (Spice)
- Pepper (Spice)
- Nutmeg (Spice)
- Shredded Sharp Cheddar Cheese (Dairy)
- Butter, divided (Fat)
- Paprika
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love these Delmonico Potatoes as is, but here are a few ideas for variations:
- Add Bacon: Stir in some cooked and crumbled bacon for added flavor and texture.
- Different Cheese: Use a blend of cheeses, such as Gruyere, Swiss, or Monterey Jack.
- Add Onions: Sauté some diced onions and add them to the sauce for extra flavor.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
- Add Bread Crumbs: Before baking sprinkle some panko bread crumbs.
How to Make Delmonico Potatoes
Let me show you how to make these incredibly creamy and cheesy Delmonico Potatoes:
Prepare Casserole Dish
- First, I generously butter an 8 x 8 inch casserole dish.
- I spread the entire bag of Simply Potatoes evenly within the dish.
Make the Sauce
- Over medium-high heat, I combine the milk, whipping cream, salt, dry mustard, pepper, and nutmeg in a medium saucepan.
- I whisk and stir the mixture until it’s nearly boiling.
Add Cheese
- I reduce the heat to low and add the shredded cheddar cheese to the saucepan.
- I stir constantly until the cheese melts completely and the sauce is smooth.
Combine Potatoes and Sauce
- I pour the creamy cheese mixture over the potatoes in the casserole dish.
- I let it cool slightly.
Add Final Touches and Refrigerate
- I dot the top of the potatoes with the butter slices.
- I sprinkle paprika evenly over the top.
- Then, I cover the dish tightly with plastic wrap.
- I place the casserole in the refrigerator for 12 hours or overnight. This allows the potatoes to absorb the flavors of the sauce.
Bake
- When I’m ready to bake, I preheat my oven to 350 degrees F (175°C).
- I take the refrigerated casserole out of the fridge and bake it uncovered for 45 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Tips and Tricks for the BEST Delmonico Potatoes
Here are my secrets for making this casserole truly exceptional:
- Use Refrigerated Shredded Potatoes: Using refrigerated shredded potatoes, like Simply Potatoes, saves time and effort.
- Sharp Cheddar Cheese: Sharp cheddar cheese adds a bold and tangy flavor to the sauce.
- Don’t Overcook: Bake the casserole just until the potatoes are tender and the top is golden brown.
- Let it Rest: Let the casserole rest for a few minutes after baking before serving. This allows the sauce to thicken slightly.
How to Serve
These Delmonico Potatoes are a perfect side dish for:
- Holiday Meals: A classic addition to Thanksgiving, Christmas, or Easter dinner.
- Special Occasions: Perfect for birthdays, anniversaries, or any celebration.
- Roast Beef or Ham: They pair beautifully with roast beef, ham, or turkey.
- Steak: A decadent side dish for a steak dinner.
Make Ahead and Storage
This casserole is designed to be made ahead! Assemble the casserole (up to the baking step) and refrigerate it for up to 24 hours before baking. Leftover Delmonico potatoes can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Delmonico Potatoes
- Can I use a different type of potato?
- You can use other types of potatoes, but refrigerated shredded potatoes are recommended for convenience and texture. If using fresh potatoes, you’ll need to peel, shred, and rinse them thoroughly.
- Can I make this without the whipping cream?
- You can substitute the whipping cream with half-and-half or milk, but the sauce won’t be as rich and creamy.
- Can I freeze this casserole?
- You can but is not recommended.
Enjoy these creamy, cheesy, and make-ahead friendly Delmonico Potatoes! They’re a classic comfort food side dish that’s sure to impress.
Print
Cheesy Delmonico Potatoes
- Prep Time: 15 minutes
- Chill Time: 12 hours
- Cook Time: 45 minutes
- Total Time: 12 hours 60 minutes
- Yield: 6-8 1x
- Category: Side Dish
- Cuisine: American
Description
These Delmonico Potatoes are a rich and creamy potato casserole, perfect as a side dish for any special occasion or holiday meal. Refrigerated potatoes are baked in a luscious cheese sauce and topped with butter and paprika for a classic, comforting flavor. This is a make-ahead dish, perfect for entertaining.
Ingredients
- 20 ounces refrigerated diced or shredded potatoes (such as Simply Potatoes brand)
- 3/4 cup milk (1% or any kind)
- 3/4 cup heavy whipping cream
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard powder
- Generous dash of black pepper
- Generous dash of ground nutmeg
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons unsalted butter, divided into 6 slices
- Paprika, for sprinkling
Instructions
- Prepare Baking Dish: Generously butter an 8×8-inch casserole dish.
- Add Potatoes: Spread the refrigerated diced or shredded potatoes evenly in the prepared casserole dish.
- Make Cheese Sauce: In a medium saucepan over medium-high heat, combine the milk, heavy whipping cream, kosher salt, dry mustard, pepper, and nutmeg. Whisk constantly until the mixture is nearly boiling.
- Melt Cheese: Reduce the heat to low. Add the shredded cheddar cheese to the saucepan. Stir continuously until the cheese is completely melted and the sauce is smooth.
- Combine Potatoes and Sauce: Pour the hot cheese sauce evenly over the potatoes in the casserole dish.
- Cool Slightly: Let the casserole cool slightly at room temperature.
- Add Butter and Paprika: Dot the top of the casserole with the 6 slices of butter. Sprinkle paprika evenly over the top.
- Refrigerate (Important): Cover the casserole dish tightly with plastic wrap. Refrigerate for at least 12 hours, or preferably overnight. This allows the potatoes to absorb the flavors of the sauce.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Remove the plastic wrap from the casserole dish. Bake uncovered for 45 minutes, or until the potatoes are heated through, the sauce is bubbly, and the top is lightly golden brown.
- Serve
Notes
- Potatoes: This recipe is designed for refrigerated diced or shredded potatoes (like Simply Potatoes brand). Do not use frozen potatoes.
- Milk and Cream: You can use any kind of milk you prefer, but whole milk will give the richest flavor.
- Cheese: Sharp cheddar cheese is recommended for its flavor, but you can use other types of cheese, such as Colby, Monterey Jack, or a blend.
- Make-Ahead: This casserole must be refrigerated for at least 12 hours before baking. This allows the potatoes to absorb the sauce and ensures a creamy texture.
- Serving Suggestions: These Delmonico potatoes are a classic side dish for steak, roast beef, ham, or poultry.