Delmonico Potatoes

A timeless, creamy potato casserole that brings elegance to every table.

These Delmonico Potatoes are more than just a side dish—they’re a piece of culinary history. Originally served at the iconic Delmonico’s restaurant in 19th-century New York City, this rich and creamy potato bake is a comforting favorite that’s stood the test of time. With buttery shredded potatoes, sharp cheddar cheese, and a luxurious cream sauce, this dish is perfect for both holidays and everyday dinners.

Why You’ll Love This Recipe

• Cheesy, creamy comfort in every bite
• Make-ahead friendly – chill overnight for easy prep
• Perfect for gatherings – easy to double for potlucks or holidays
• Customizable – switch up cheeses or potatoes to suit your style
• Great leftovers – reheats beautifully for next-day indulgence
• Rich culinary heritage – a classic recipe from the 1800s

Ingredients

• 20 oz Simply Potatoes (shredded hash browns)
• ¾ cup milk (any kind)
• ¾ cup heavy whipping cream
• 1 teaspoon kosher salt
• 1 teaspoon dry mustard
• Generous dash of black pepper and nutmeg
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons butter, sliced into 6 pieces
• Paprika, for topping

Instructions

1. Prepare the Dish:
   Generously butter an 8×8-inch casserole dish. Spread the shredded potatoes evenly across the bottom.
2. Make the Sauce:
   In a medium saucepan, heat milk, cream, salt, dry mustard, pepper, and nutmeg over medium-high heat until just below boiling.
3. Add Cheese:
   Reduce heat and stir in the shredded cheddar cheese until fully melted and smooth.
4. Combine & Cool:
   Pour the cheese sauce over the potatoes. Let it cool slightly. Dot the top with slices of butter and sprinkle generously with paprika.
5. Refrigerate:
   Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours, or overnight.
6. Bake:
   Preheat oven to 350°F (175°C). Remove casserole from the fridge and bake uncovered for 45 minutes, or until bubbly and golden.

Tips / Storage / FAQs

Tips for Best Results

• Chill overnight – allows flavors to meld and potatoes to absorb the sauce
• Use quality cheese – sharp cheddar adds rich depth
• Butter generously – for that golden, crispy edge

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days
• Freezer: Freeze baked leftovers for up to 1 month. Reheat in oven for best texture

FAQs

• Can I double the recipe? Yes! Use a 9×13 dish and increase bake time slightly.
• Can I use fresh potatoes? Absolutely. Boil and shred them yourself or use pre-boiled, peeled potatoes.
• Is it freezer-friendly? Yes, although best served fresh. Freeze after baking.
• What other cheese can I use? Gruyère, Fontina, or Monterey Jack all work well.

Final Thoughts

Delmonico Potatoes are the kind of dish that bridges generations. Whether you’re serving them at a holiday dinner or weekday meal, their old-world charm and unbeatable flavor always shine through. With their cheesy, creamy interior and golden crust, they’re sure to become a family favorite in your recipe collection.

The Goods

Classic Delmonico Potatoes

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Delmonico Potatoes are a creamy, cheesy classic side dish made with shredded potatoes, cheddar, and a rich cream sauce. Perfect for holidays and make-ahead meals.

Course Side Dish

Cuisine American

Recipes

• 20 oz Simply Potatoes shredded hash browns
• ¾ cup milk any kind
• ¾ cup heavy whipping cream
• 1 teaspoon kosher salt
• 1 teaspoon dry mustard
• Generous dash of black pepper and nutmeg
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons butter sliced into 6 pieces
• Paprika for topping

Instructions

Prepare the Dish:

• Generously butter an 8×8-inch casserole dish. Spread the shredded potatoes evenly across the bottom.

Make the Sauce:

• In a medium saucepan, heat milk, cream, salt, dry mustard, pepper, and nutmeg over medium-high heat until just below boiling.

Add Cheese:

• Reduce heat and stir in the shredded cheddar cheese until fully melted and smooth.

Combine & Cool:

• Pour the cheese sauce over the potatoes. Let it cool slightly. Dot the top with slices of butter and sprinkle generously with paprika.

Refrigerate:

• Cover the dish tightly with plastic wrap and refrigerate for at least 12 hours, or overnight.

Bake:

• Preheat oven to 350°F (175°C). Remove casserole from the fridge and bake uncovered for 45 minutes, or until bubbly and golden.

Notes

Chill overnight – allows flavors to meld and potatoes to absorb the sauce

Use quality cheese – sharp cheddar adds rich depth

Butter generously – for that golden, crispy edge