Introduction
Delmonico Potatoes are a culinary classic, tracing their luxurious roots back to the legendary Delmonico’s Restaurant in 19th-century New York City—America’s first fine dining establishment. While the menu evolved, this dish remained a staple, elevating the humble potato into a rich, creamy, and decadent side. Essentially a sophisticated baked potato casserole, Delmonico Potatoes combine tender, diced potatoes with a velvety béchamel sauce, plenty of sharp cheese, and a crispy, golden-brown topping. They are the perfect accompaniment for any holiday feast or high-end steak dinner.
Ingredients
- 2 lbs (approx. 900g) Russet or Yukon Gold Potatoes, peeled and diced into 1/2-inch cubes
- 4 Tbsp (60g) Unsalted Butter
- 4 Tbsp (30g) All-Purpose Flour
- 2 cups (475 ml) Whole Milk or Half-and-Half
- 1 cup (100g) Shredded Sharp Cheddar or Gruyère Cheese, divided
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Pinch of freshly grated Nutmeg
Step-by-step Preparation
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Prepare the Potatoes: Preheat your oven to 375°F (190°C). Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for 5–7 minutes until they are slightly tender but still firm (par-boiled). Drain immediately and set aside. Tip: Par-boiling ensures the potatoes cook evenly and quickly in the oven, preventing a dry casserole.
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Make the Béchamel (White Sauce): In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, creating a smooth paste (a roux). Slowly pour in the milk, whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon (about 5–8 minutes).
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Season and Combine: Remove the béchamel from the heat. Stir in the salt, pepper, and nutmeg. Add three-quarters (3/4 cup) of the shredded cheese and stir until melted and smooth. Gently fold the par-boiled potatoes into the cheese sauce until they are fully coated.
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Assemble and Bake: Transfer the potato mixture to a greased 9×13 inch baking dish. Sprinkle the remaining one-quarter cup (1/4 cup) of cheese evenly over the top. Bake for 40–50 minutes, or until the potatoes are completely tender and the top is bubbly and golden brown. Tip: If the top browns too quickly, cover loosely with foil for the last 15 minutes of baking.
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Rest and Serve: Let the Delmonico Potatoes rest for 10–15 minutes after removing them from the oven. This allows the sauce to set and makes serving much cleaner.
Nutritional Information
Delmonico Potatoes are a rich, comforting dish, providing significant energy and calcium. A typical serving (approximately 1/8th of the recipe) contains around 350-400 calories, depending on the fat content of the milk used. They are high in complex carbohydrates (from the potatoes) and provide a good source of Vitamin C and potassium. While not low-fat, this dish is an excellent source of satisfying, wholesome comfort food when enjoyed in moderation.
Storage
Leftover Delmonico Potatoes should be cooled quickly and stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, the oven is recommended to maintain the dish’s texture: cover the portion in foil and bake at 350°F (175°C) until heated through (about 15-20 minutes). While you can freeze this casserole, the texture of the sauce may become slightly grainy or watery upon thawing, though the flavor will remain excellent.
Conclusion
Delmonico Potatoes are the ultimate side dish, offering a creamy, satisfying counterpoint to any main course. They pair beautifully with roasted meats like prime rib, pork tenderloin, or a simple pan-seared steak. For an easy variation, try adding a sprinkle of paprika, some chopped chives, or a handful of crispy, crumbled bacon to the top before baking. This recipe is a guaranteed crowd-pleaser that brings a touch of old-world elegance to your modern table.