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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
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Gather the ingredients.
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Preheat the oven to 425 F. Generously butter a shallow baking dish.
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Put the potatoes in a medium saucepan and cover with water.
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Add about 1 teaspoon of salt and bring to a boil.
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Cover the pan and reduce the heat to low. Simmer for about 12 to 15 minutes, or until just tender.
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Drain and set aside.
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Make the sauce by first melting 4 tablespoons of butter in a saucepan over low heat.
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Then stir the flour into the melted butter. Cook and stir for 2 to 3 minutes, but do not let the roux brown.
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Gradually stir in the milk and continue cooking over low heat, stirring constantly, until the sauce begins to thicken. Season with salt and pepper.
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Combine the drained potatoes with the sauce.
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Transfer the potatoes and sauce to the buttered baking dish.
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Sprinkle shredded cheese over potatoes.
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Put the breadcrumbs in a bowl. Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs until they are thoroughly coated.
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Sprinkle the breadcrumbs over the potatoes.
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Bake the potatoes for about 20 minutes, or until the crumbs are nicely browned and the casserole is bubbling around the edges.
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.