Description
Creamy Delmonico Potatoes are a rich and comforting side dish featuring tender diced potatoes smothered in a smooth cheese sauce made with cheddar and Parmesan. Baked until golden and bubbly, this classic recipe offers a luscious, cheesy flavor perfect for family dinners or holiday meals.
Ingredients
Scale
For the Potatoes:
- 4 cups diced cooked potatoes
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon paprika
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish later.
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to make a roux which will thicken the sauce.
- Prepare the Sauce: Gradually whisk in the milk and heavy cream into the roux. Continue to cook, whisking frequently, for about 3-4 minutes until the sauce thickens and is smooth.
- Add Cheese and Seasoning: Stir in the salt, pepper, and shredded cheddar cheese. Keep stirring until the cheese melts completely and the sauce becomes creamy and smooth.
- Combine with Potatoes: In a large mixing bowl, gently fold the diced cooked potatoes into the cheese sauce until well coated.
- Transfer to Baking Dish: Pour the potato mixture into a greased baking dish, spreading it out evenly.
- Add Toppings: Sprinkle the grated Parmesan cheese evenly over the top of the potatoes, followed by a light dusting of paprika for color and flavor.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- Rest and Serve: Remove the dish from the oven and allow it to rest for a few minutes before serving to let the sauce settle and thicken slightly.
Notes
- Use cooked potatoes that are slightly firm to prevent them from turning mushy during baking.
- For extra flavor, consider adding finely chopped garlic or onions to the sauce while cooking the roux.
- You can substitute the cheddar cheese with sharp white cheddar or a mix of cheeses for different flavor profiles.
- If you prefer a lighter dish, use half-and-half instead of heavy cream, but the sauce will be less rich.
- The paprika added on top not only adds flavor but also gives the dish a beautiful golden color.
