|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 105g||38%|
|Dietary Fiber 9g||33%|
|Total Sugars 12g|
|Vitamin C 33mg||167%|
|*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.|
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.
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
Gather the ingredients.
Preheat the oven to 425 F. Generously butter a shallow baking dish.
Put the potatoes in a medium saucepan and cover with water.
Add about 1 teaspoon of salt and bring to a boil.
Cover the pan and reduce the heat to low. Simmer for about 12 to 15 minutes, or until just tender.
Drain and set aside.
Make the sauce by first melting 4 tablespoons of butter in a saucepan over low heat.
Then stir the flour into the melted butter. Cook and stir for 2 to 3 minutes but do not let the roux brown.
Gradually stir in the milk and continue cooking over low heat, stirring constantly, until the sauce begins to thicken. Season with salt and pepper.
Combine the drained potatoes with the sauce.
Transfer the potatoes and sauce to the buttered baking dish.
Sprinkle shredded cheese over potatoes.
Put the breadcrumbs in a bowl. Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs until they are thoroughly coated.
Sprinkle the breadcrumbs over the potatoes.
Bake the potatoes for about 20 minutes, or until the crumbs are nicely browned and the casserole is bubbling around the edges.
- 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.