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Simple Delmonico Potatoes
Here's the dish everyone asks me for and I still get excited to make it. These Delmonico Potatoes are so creamy and cheesy and they save the day if you want to prep dinner ahead. They're the perfect match for any kind of meat. I think the coolest part is these potatoes started at Delmonico's in New York and after making them it's easy to get why they've been popular forever.
Why I Always Make This One
Guys this meal just blows everything else away. Being able to use bagged shredded potatoes is the best hack because honestly who has time to shred spuds anymore? That cheesy creamy sauce with the sharp cheddar and cream is just crazy delicious. And what really makes life easier? You can prep it way ahead and even make a double batch for bigger crowds.
Grab These Ingredients
- Cheese Power: You want sharp cheddar for max flavor—grate your own for extra oomph or buy the store stuff.
- The Potato Shortcut: Pre shredded potatoes are the ultimate time hack but if you’re old school shred up 4 or 5 boiled potatoes yourself.
- The Cream Mix: Milk plus whipping cream make for super rich potatoes—don’t skip ’em.
- Seasonings: Salt, pepper, paprika, mustard, and a dash of nutmeg are what make it pop.
- Butter Bliss: More is more here—toss some slices on top for that rich finish.
Ready to Cook
- Just Bake It
- When it’s time, crank your oven up to 350°F. Pop the dish in uncovered and let it bake for around 45 minutes. You’re looking for that gold bubbly top.
- The Night Before
- Once cooled, dot butter all over the top and hit it with some paprika. Cover it up and stash it in the fridge till tomorrow.
- Mix Up That Sauce
- Pour milk, cream, mustard, salt, pepper, and nutmeg into a pot. Warm it while whisking until it’s totally smooth and almost simmering, then stir in your cheddar. When it’s melty, pour it all over your potatoes.
- Set Up the Dish
- Spread butter inside an 8 x 8 pan, then dump in your potatoes and even them out.
Tips For Nailing It
So here’s what I’ve learned—if you grate your own potatoes they taste awesome but nobody's judging if you just buy them ready to go. Really spread the sauce everywhere so you don’t end up with dry bites. Overnight in the fridge is a big deal for flavor. Going for a double batch? Switch to a 9 x 13 and bake for an hour instead.
Serving Suggestions
This casserole goes with whatever you’re having—prime rib, pork chops, fried chicken, you name it. Got some leftover? Stick them in the fridge for up to four days or reheat at 375°F covered in foil till they’re bubbling. If you’ve got extras after baking, those freeze just fine too.
Recipe Q&A
- → Can I use fresh potatoes instead of Simply Potatoes?
Sure, just slice your potatoes thin and give them a quick boil first. Simply Potatoes are already cooked, so that’s why they’re super handy for this dish.
- → Why do I need to refrigerate the dish overnight?
Letting the dish chill overnight helps all that sauce soak into the potatoes. The flavor gets even better, and it’s great if you need to prep ahead.
- → Can I freeze this casserole?
You can pop it in the freezer, but the creamy sauce might get a little funky when you heat it back up. Honestly, it’s best when eaten within a few days from the fridge.
- → What can I substitute for whipping cream?
Half-and-half works fine if you want something lighter. That combo of milk plus cream gives you the creamiest results though.
- → What makes these potatoes "Delmonico"?
They’re named after Delmonico’s restaurant in New York. What sets them apart is that fancy, cheesy sauce. Think of them as a jazzed-up version of scalloped potatoes.