Delmonico Potatoes are the epitome of indulgent comfort food — tender potatoes bathed in a luscious, creamy béchamel sauce, generously topped with cheese, and baked to golden perfection. Named after the legendary Delmonico’s restaurant in New York City, this dish dates back to the 19th century and remains a timeless favorite.
Perfect for holidays, family dinners, or whenever you want a crowd-pleasing side dish that’s rich and satisfying, Delmonico Potatoes are the perfect accompaniment to everything from prime rib and roasted chicken to grilled vegetables or ham. Think of them as the elevated cousin of scalloped potatoes — but with more flavor, more texture, and more cheese!
???? Ingredients (in grams)
Serves 6–8
For the Potatoes:
- 1,200g Russet or Yukon Gold potatoes, peeled and diced into 1 cm cubes
- Salt, for boiling water
For the Cream Sauce:
- 30g unsalted butter
- 25g all-purpose flour
- 500ml whole milk
- 120ml heavy cream
- 1 tsp Dijon mustard (optional, about 5g)
- Salt and pepper, to taste
- 1/4 tsp nutmeg (optional)
For the Cheese Blend:
- 120g shredded sharp cheddar cheese
- 60g grated Gruyère or Swiss cheese
- 30g grated Parmesan cheese (for topping)
- 20g breadcrumbs (optional, for extra crunch)
- 10g butter (melted, for topping)
???????? Instructions
1. Pre-cook the Potatoes:
Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5–6 minutes until just fork-tender but not falling apart. Drain and set aside.
2. Make the Cream Sauce:
In a medium saucepan, melt 30g butter over medium heat. Whisk in the flour to create a roux and cook for 1–2 minutes. Slowly add the milk, whisking constantly to avoid lumps. Add the cream and bring to a gentle simmer until thickened (about 5–7 minutes). Stir in Dijon mustard, nutmeg (if using), and salt and pepper to taste.
3. Add Cheese to the Sauce:
Remove the sauce from heat and stir in 80g of cheddar and all the Gruyère. Mix until melted and smooth.
4. Combine Potatoes and Sauce:
In a large mixing bowl or directly in the baking dish, gently combine the cooked potatoes with the cheese sauce until evenly coated.
5. Bake:
Preheat the oven to 200°C (400°F). Transfer the mixture to a buttered 23×33 cm baking dish. Sprinkle the remaining cheddar, Parmesan, and breadcrumbs evenly over the top. Drizzle with melted butter.
Bake uncovered for 20–25 minutes or until the top is bubbly and golden brown.
6. Serve:
Let rest for 5 minutes before serving. Garnish with chopped chives or parsley for a pop of color.
???? Nutrition Facts (Per Serving – Approximate)
- Calories: 370
- Protein: 12g
- Carbohydrates: 34g
- Fat: 22g
- Saturated Fat: 13g
- Fiber: 2g
- Sugar: 4g
- Sodium: 480mg
Nutrition will vary slightly depending on cheese and cream used.
???? Tips & Tricks
- Make Ahead: You can assemble the dish a day ahead and refrigerate. Just increase the baking time by 10 minutes if baking from cold.
- Switch Up the Cheeses: Try Fontina, Havarti, or even a bit of blue cheese for bold variations.
- Add Protein: Stir in diced ham or bacon for a heartier version.
- Make It Crispier: For an ultra-crispy top, broil the final 2–3 minutes but keep a close eye to avoid burning.
- Make It Gluten-Free: Use gluten-free flour or cornstarch in the roux and skip the breadcrumbs.
???? My Twist for Your Website
For an elevated flavor, try infusing the milk before making the béchamel with a bay leaf, a crushed garlic clove, and a pinch of thyme. Simply warm the milk gently with the aromatics, then strain before using. It adds an amazing depth of flavor that makes the dish taste restaurant-quality.
You can also top it with caramelized onions or roasted garlic for a gourmet edge — or turn it into an entrée by layering in sautéed mushrooms and spinach!
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