Description

Delmonico Potatoes are the ultimate comfort food—creamy, cheesy, and downright delicious. With a rich cheddar cheese sauce and a golden, bubbling top, these potatoes are perfect for special occasions or hearty weeknight meals.

Ingredients

4 cups russet or Yukon Gold potatoes, peeled and diced

2 tablespoons butter

1 tablespoon all-purpose flour

1 1/2 cups whole milk or half-and-half

1 cup shredded sharp cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste

1/4 cup grated Parmesan cheese (for topping)

Optional: chopped fresh parsley or chives for garnish

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Instructions

Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish and set it aside.
Peel and dice the potatoes into uniform cubes, about 1/2-inch in size. Parboil the potatoes in salted water for 5–7 minutes until slightly tender, then drain and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a light roux.
Gradually whisk in milk, stirring constantly to prevent lumps. Cook for 3–5 minutes until the sauce thickens. Stir in garlic powder, onion powder, salt, and pepper.
Remove from heat and stir in shredded cheddar cheese until smooth and melted. If the sauce is too thick, add a splash of milk to thin it out.
Combine the cooked potatoes with the cheese sauce. Pour into the prepared baking dish, spreading evenly. Top with grated Parmesan cheese.
Bake uncovered for 30–35 minutes, until the top is golden brown and bubbly. For a crispier top, broil for 2–3 minutes, watching carefully to prevent burning.
Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

For a spicier kick, add cayenne pepper or red pepper flakes to the cheese sauce.

Use dairy-free butter and vegan cheese for a plant-based version of this dish.

Experiment with different cheeses, like Gruyère, mozzarella, or Monterey Jack, for flavor variation.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by baking at 350°F (175°C) for 10–15 minutes, or microwave individual portions.

You can prepare the dish a day in advance and bake it the next day, adding extra time if needed.

If freezing, ensure the dish cools completely, wrap tightly, and bake after thawing in the fridge.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 330
Sugar: 3g
Sodium: 520mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 9g
Cholesterol: 45mg