Classic Delmonico Potatoes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/20/21
Classic Delmonico Potatoes

The Spruce / Karen Hibbard
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
779 Calories
30g Fat
105g Carbs
26g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 779
% Daily Value*
Total Fat 30g 38%
Saturated Fat 18g 88%
Cholesterol 83mg 28%
Sodium 1096mg 48%
Total Carbohydrate 105g 38%
Dietary Fiber 9g 33%
Total Sugars 12g
Protein 26g
Vitamin C 33mg 167%
Calcium 548mg 42%
Iron 6mg 31%
Potassium 2124mg 45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Delmonico potatoes are super easy to prepare with leftover or freshly cooked and diced potatoes. The potatoes are baked in a white sauce with shredded cheese and buttery breadcrumbs.

Named after the New York restaurant where they were created, Delmonico potatoes date back to the 19th century. This version is made with a simple white sauce and shredded Swiss or cheddar cheese.

Perfect to serve as a side dish with baked chicken or pork chops, grilled steak or ham, and your favorite veggies.

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Ingredients

  • 6 tablespoons butter, divided, plus more for the baking dish

  • 8 medium potatoes, Yukon Gold or red-skinned, diced into 1/2-inch cubes

  • Kosher salt, to taste

  • 4 tablespoons flour

  • 2 cups milk, half-and-half, or light cream

  • White pepper, or freshly ground black pepper, to taste

  • 1 cup shredded Gruyère, Swiss cheese, or mild cheddar

  • 1 cup soft breadcrumbs

Steps to Make It

  1. Gather the ingredients.

    Classic Delmonico Potatoes ingredients

    The Spruce / Karen Hibbard

  2. Preheat the oven to 425 F. Generously butter a shallow baking dish.

    greased baking dish

    The Spruce / Karen Hibbard

  3. Put the potatoes in a medium saucepan and cover with water.

    diced potatoes in a pot of water

    The Spruce / Karen Hibbard

  4. Add about 1 teaspoon of salt and bring to a boil.

    salt and water in a pot with potatoes

    The Spruce / Karen Hibbard

  5. Cover the pan and reduce the heat to low. Simmer for about 12 to 15 minutes, or until just tender.

    potatoes in a pot of water

    The Spruce / Karen Hibbard

  6. Drain and set aside.

    drained potatoes in a bowl

    The Spruce / Karen Hibbard

  7. Make the sauce by first melting 4 tablespoons of butter in a saucepan over low heat.

    butter in a saucepan

    The Spruce / Karen Hibbard

  8. Then stir the flour into the melted butter. Cook and stir for 2 to 3 minutes but do not let the roux brown.

    flour and butter mixture in a saucepan

    The Spruce / Karen Hibbard

  9. Gradually stir in the milk and continue cooking over low heat, stirring constantly, until the sauce begins to thicken. Season with salt and pepper. 

    sauce cooking in a saucepan

    The Spruce / Karen Hibbard

  10. Combine the drained potatoes with the sauce.

    potatoes and sauce mixed together in a bowl

    The Spruce / Karen Hibbard

  11. Transfer the potatoes and sauce to the buttered baking dish.

    potato mixture in a baking dish

    The Spruce / Karen Hibbard

  12. Sprinkle shredded cheese over potatoes.

    potato mixture topped with cheddar cheese

    The Spruce / Karen Hibbard

  13. Put the breadcrumbs in a bowl. Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs until they are thoroughly coated.

    breadcrumb mixture in a bowl

    The Spruce / Karen Hibbard

  14. Sprinkle the breadcrumbs over the potatoes.

    cheddar cheese topped with breadcrumb mixture

    The Spruce / Karen Hibbard

  15. Bake the potatoes for about 20 minutes, or until the crumbs are nicely browned and the casserole is bubbling around the edges.

    Classic Delmonico Potatoes in a baking dish

    The Spruce / Karen Hibbard

Recipe Variation

  • Delmonico Potatoes With Garlic: Press 2 cloves of garlic or mash and mince finely. Add to the butter in the saucepan and sauté for 1 minute. Add the flour and continue with the recipe.