I love making Delmonico Potatoes because they’re the perfect blend of simplicity and sophistication. The creamy sauce, sharp cheddar, and a hint of nutmeg create a luxurious flavor that feels both nostalgic and indulgent. This is one of those recipes that always impresses, whether I’m serving it for a cozy family dinner or a holiday feast. Plus, it’s easy to prepare ahead, so I can relax while it bakes to golden perfection.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 20 oz Simply Potatoes (1 bag) 3/4 cup milk (1% or any kind) 3/4 cup whipping cream 1 teaspoon kosher salt 1 teaspoon dry mustard A generous dash of pepper and nutmeg 1 cup shredded sharp cheddar cheese 3 tablespoons butter, divided into 6 slices Paprika, for sprinkling
Directions
I start by generously buttering an 8×8-inch casserole dish, then spread the entire bag of shredded potatoes evenly across the bottom.
In a medium saucepan over medium-high heat, I combine the milk, whipping cream, salt, mustard, pepper, and nutmeg. I whisk constantly until the mixture is nearly boiling.
I reduce the heat slightly and stir in the cheddar cheese, mixing until the cheese melts completely and the sauce is smooth.
I pour the creamy cheese mixture evenly over the potatoes in the casserole dish, spreading it out so every bit is covered.
I let the dish cool slightly, then add small dots of butter across the top and sprinkle lightly with paprika for color and flavor.
I cover the casserole tightly with plastic wrap and refrigerate it for 12 hours or overnight. This resting time allows the flavors to meld beautifully.
When ready to bake, I preheat the oven to 350°F (175°C). I remove the plastic wrap and bake the casserole uncovered for about 45 minutes, until it’s bubbling and golden on top.
I let it rest for a few minutes before serving so the sauce can thicken slightly.
Servings and Timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Refrigeration time: 12 hours
Total time: 13 hours
Variations
I sometimes swap the cheddar for Gruyère or Parmesan for a more refined flavor.
For extra richness, I add a dollop of sour cream or cream cheese to the sauce.
To make it herbaceous, I mix in fresh thyme or chives before baking.
For a little crunch, I top the casserole with buttered breadcrumbs before it goes into the oven.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a preheated oven at 350°F for about 15–20 minutes until warmed through and bubbly again. These potatoes can also be frozen for up to 2 months—I thaw overnight in the fridge before reheating.
FAQs
Why are they called Delmonico Potatoes?
They’re named after Delmonico’s, one of New York City’s first fine-dining restaurants, where this luxurious potato dish was first served in the 1800s.
Can I use fresh potatoes instead of pre-shredded?
Yes, I boil and shred my own potatoes for a more traditional version—it’s a bit more effort but worth it for the texture.
Do I have to refrigerate the casserole overnight?
It’s highly recommended. Letting it rest allows the sauce to soak into the potatoes and gives the dish its signature creamy consistency.
Can I make this dish ahead for a party?
Absolutely. I prepare it a day in advance, refrigerate overnight, and bake it just before serving.
What kind of cheese works best?
Sharp cheddar gives the best balance of flavor and melt, but Swiss, Gruyère, or Monterey Jack also work beautifully.
How do I keep the sauce from curdling?
I whisk continuously and avoid boiling the milk and cream mixture—just heat it until it’s steaming and smooth.
Can I double the recipe?
Yes! I double all ingredients and use a 9×13-inch dish, adding about 10 extra minutes to the baking time.
Can I skip the overnight refrigeration?
If I’m short on time, I chill it for at least 2 hours, though the flavor won’t be as developed.
What’s the best side or main dish to serve it with?
I love serving these potatoes alongside steak, roast chicken, or grilled fish.
Can I make it vegetarian-friendly?
It already is—just ensure the cheese you use doesn’t contain animal rennet.
Conclusion
These Classic Delmonico Potatoes are a true comfort food classic—creamy, cheesy, and steeped in history. I love how this dish transforms humble ingredients into something indulgent and timeless. Whether I’m cooking for a special dinner or a holiday feast, these potatoes always impress and bring that touch of old-world charm to my table.
Classic Delmonico Potatoes are creamy, cheesy, and richly comforting, made with layers of shredded potatoes and a velvety cheese sauce. This timeless dish brings an elegant touch to any dinner table, perfect for holidays or cozy family meals.
Ingredients
20 oz Simply Potatoes (1 bag)
3/4 cup milk (1% or any kind)
3/4 cup whipping cream
1 teaspoon kosher salt
1 teaspoon dry mustard
A generous dash of pepper and nutmeg
1 cup shredded sharp cheddar cheese
3 tablespoons butter, divided into 6 slices
Paprika, for sprinkling
Instructions
Generously butter an 8×8-inch casserole dish and spread shredded potatoes evenly across the bottom.
In a medium saucepan over medium-high heat, combine milk, whipping cream, salt, dry mustard, pepper, and nutmeg. Whisk constantly until the mixture is nearly boiling.
Reduce heat slightly and stir in cheddar cheese until fully melted and the sauce is smooth.
Pour the cheese sauce evenly over the potatoes, spreading it to cover completely.
Let cool slightly, then dot the top with butter slices and sprinkle lightly with paprika.
Cover tightly with plastic wrap and refrigerate for 12 hours or overnight to let the flavors meld.
Preheat oven to 350°F (175°C). Remove plastic wrap and bake uncovered for 45 minutes, until bubbly and golden brown.
Let rest a few minutes before serving, then garnish with parsley if desired.
Notes
Swap cheddar for Gruyère or Parmesan for a richer, more refined flavor.
Add sour cream or cream cheese to the sauce for extra creaminess.
Mix in thyme or chives for a fresh, herby touch.
Top with buttered breadcrumbs before baking for a crunchy finish.
Double the recipe and bake in a 9×13-inch dish for a crowd, increasing bake time by 10 minutes.
