Delmonico Potatoes

Why You’ll Love This Recipe

I love this dish for its rich history and ease. The flavors meld overnight, so when it’s time to bake, most of the work is done. It features layers of tender potatoes and sharp cheddar that transform simple ingredients into a luscious bake. It’s perfect for holiday feasts, potlucks, or cozy weeknight dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Shredded potatoes (Simply Potatoes or thawed hash browns)
• Milk
• Whipping cream
• Kosher salt
• Dry mustard
• Ground pepper & nutmeg
• Sharp cheddar cheese, shredded
• Butter (dotted on top)
• Paprika

Directions

1. I butter an 8×8‑inch casserole dish and evenly layer in the shredded potatoes .

2. I whisk milk, cream, salt, mustard, pepper, and nutmeg in a saucepan over medium heat until the mixture is just beginning to boil .

3. I turn down the heat and stir in cheddar until fully melted and smooth .

4. I pour the creamy sauce over the potatoes then let it cool slightly .

5. I dot the top with butter slices and sprinkle paprika .

6. I cover it tightly and refrigerate for about 12 hours—this lets the potatoes absorb flavor .

7. Finally, I bake uncovered at 350 °F for 45 minutes until bubbly and golden .

Servings and timing

• Servings: 4
• Prep time: ~15 minutes (+12-hour overnight chill) 
• Cook time: ~45 minutes
• Total time: ~13 hours (mostly inactive time)

Variations

• Potato swap: I sometimes use a mix of Yukon Gold or red potatoes instead of bagged hash browns .

• Cheese blends: I add Parmesan or a cheddar/Swiss mix for extra depth .

• Herb boost: I stir in thyme, parsley, or chives before baking .

• Make‑ahead shortcut: I assemble and chill, then bake the next day—perfect for busy schedules .

• Gluten‑free tweak: No flour needed, so it’s naturally gluten-free.

storage/reheating

I store leftovers in an airtight container, refrigerated for up to 3 days. To reheat, I warm them covered in a 350°F oven for about 15–20 minutes until heated through. This refreshes the creamy texture nicely .

FAQs

1. Can I skip the overnight chill?

Yes, you can bake it right away—but chilling allows the sauce to thicken and flavors to blend. If baking immediately, expect a slightly looser texture.

2. Can I use raw-sliced potatoes instead?

Absolutely! Thin slices (about 1/8″) work—just parboil or bake covered longer to ensure doneness .

3. Is this similar to other potato gratins?

Yes, it’s like gratin dauphinoise but richer, thanks to the cheddar and mustard—while traditional gratins use only cream.

4. Can this be frozen?

It holds up well after baking. Freeze leftovers in a sealed container, then reheat from frozen, covered, at 350 °F until hot all the way through.

5. What makes them “Delmonico”?

They’re named after New York’s Delmonico’s restaurant from the 1800s, where this cheese-and-potato dish first appeared—it was even a favorite of Lincoln

Conclusion

Delmonico Potatoes strike the perfect balance between comfort and convenience. With creamy layers, sharp cheese, and rich flavor, they elevate any meal. I love making them ahead, then baking for a warm, satisfying side that always draws compliments—and seconds.