Classic Delmonico Potatoes Recipe

Delmonico Potatoes — a creamy, cheesy casserole that has quickly become a family favorite. These are simple to prepare, bake up golden and rich, and hold up well as leftovers. You can make them ahead of time and refrigerate or freeze for later use. A basic version uses frozen shredded hash browns, milk, heavy cream, dry mustard, salt, garlic powder, black pepper, and plenty of shredded cheddar cheese for a silky cheese sauce.

These Delmonico Potatoes are different from the typical potato casserole because there is no canned soup. Instead, a quick homemade cheese sauce is made from milk, heavy cream and shredded cheddar. The result is a smooth, rich topping that melds into the potatoes while baking. The cheese sauce is the highlight — creamy and full-flavored without being overly complicated.

This casserole is versatile. It pairs well with grilled chicken, pork chops, steak, roasted vegetables, or a simple salad. Make it ahead for busy weeknights or prepare it frozen for easy entertaining. Leftovers reheat well in the oven or microwave and make a hearty side for lunches the next day.

Delmonico Potatoes

Equipment

• 6-quart saucepan
• 9×13-inch baking dish
• Grater or rotary cheese grater for shredding cheese (optional)

Ingredients

• 1 (32-oz) bag frozen shredded hash browns, thawed
• 1 cup milk
• 1 cup heavy cream
• 1 tsp dry mustard
• 1 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 4 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch pan with cooking spray. Spread the thawed shredded potatoes evenly in the prepared pan and set aside.
2. In a large saucepan over medium-low heat, combine the milk, heavy cream, dry mustard, salt, garlic powder and black pepper. Stir gently and heat until the mixture is warm but not boiling.
3. Add the shredded cheddar to the warm milk mixture a handful at a time, stirring until the cheese melts and the sauce becomes smooth and cohesive. Keep the heat moderate to prevent the dairy from scorching.
4. Pour the cheese sauce evenly over the potatoes, smoothing the top if needed.
5. Bake uncovered for about 1 hour, until the edges are bubbling and the top is lightly browned. Remove from the oven and let rest for 5–10 minutes before serving to allow the sauce to set slightly.

Notes & Tips

• Make-ahead: Assemble the casserole and refrigerate for up to 24 hours before baking. If frozen, cover tightly and bake from thawed or adjust baking time when still partially frozen.
• Cheese: Use a sharp cheddar for more flavor. Mixing in a bit of Monterey Jack or Colby can yield a milder, creamier result.
• Texture: For a firmer top, sprinkle a little extra shredded cheese during the last 10 minutes of baking or add a crunchy breadcrumb topping if desired.
• Seasoning: Taste the cheese sauce before pouring it over the potatoes and adjust salt or mustard to your preference.
• Reheating: Warm leftovers in a 350°F oven until heated through, or reheat individual portions in the microwave.

Variations

To add variety, fold cooked crumbled bacon, chopped green onions, or sautéed mushrooms into the potatoes before pouring the cheese sauce. For a lighter version, reduce the heavy cream and increase milk, or use a 2% milk and a lower-fat cheese, keeping in mind the texture and richness will change.

Nutrition (approx. per serving)

Calories: 352 kcal | Carbohydrates: 4 g | Protein: 15 g | Fat: 31 g | Saturated Fat: 18 g | Sodium: 680 mg

The nutritional information is an estimate and may vary based on ingredient brands and portion sizes.