Classic Delmonico Potatoes

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 02/22/21
Classic Delmonico Potatoes

The Spruce / Karen Hibbard
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings

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 19th century. This version is made with a simple white sauce and shredded Swiss or cheddar cheese.

Ingredients

  • 8 medium potatoes (Yukon gold or red-skinned, diced 1/2-inch cubes)
  • 6 tablespoons butter (divided)
  • 4 tablespoons flour
  • 2 cups milk (half-and-half, or light cream)
  • Kosher salt (to taste)
  • White pepper (or freshly ground black pepper, to taste)
  • 1 cup shredded Gruyere (or 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 saute for 1 minute. Add the flour and continue with the recipe.