Description
Creamy Delmonico Potatoes feature tender diced potatoes enveloped in a rich, velvety cheese sauce made with butter, flour, milk, heavy cream, and melted cheddar, then baked to golden perfection with a Parmesan and paprika topping. This comforting side dish is perfect for family dinners or holiday gatherings, offering a flavorful and indulgent twist on classic potatoes au gratin.
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
- Make the Sauce: Preheat your oven to 375°F (190°C). In a medium saucepan, melt the butter over medium heat, then stir in the flour. Cook this mixture for 1-2 minutes to create a roux, which will help thicken the sauce.
- Thicken the Sauce: Gradually whisk in the milk and heavy cream, continuously stirring to avoid lumps. Cook until the sauce thickens, about 3-4 minutes, creating a smooth and creamy base for the potatoes.
- Add the Cheese: Stir in the salt, pepper, and shredded cheddar cheese. Continue stirring until the cheese melts completely and the sauce becomes luxuriously smooth.
- Combine the Potatoes: In a large bowl, mix the cooked diced potatoes with the creamy cheese sauce, ensuring every piece is well coated for maximum flavor.
- Bake the Dish: Transfer the cheesy potato mixture into a greased baking dish. Sprinkle the grated Parmesan cheese evenly over the top, then dust with paprika for a hint of color and spice.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly, signaling perfectly cooked, cheesy potatoes.
- Serve: Remove from the oven and allow to rest for a few minutes before serving, letting the flavors meld and the dish set slightly for the best texture.
Notes
- Use freshly shredded cheese rather than pre-shredded for better melting and flavor.
- For a lighter option, substitute half-and-half for heavy cream.
- Make sure potatoes are cooked and slightly cooled before mixing to avoid a watery sauce.
- You can add garlic powder or fresh herbs like thyme for added flavor variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
