Description
Creamy Delmonico Potatoes feature tender cooked potatoes smothered in a rich, cheesy cream sauce made with butter, flour, milk, and cream. This comforting side dish is baked until golden and bubbly, topped with Parmesan and paprika for extra flavor and color, making it perfect for family dinners or holiday spreads.
Ingredients
Scale
Potatoes
- 4 cups diced cooked potatoes
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup shredded cheddar cheese
Topping
- ¼ cup grated Parmesan cheese
- ¼ teaspoon paprika
Instructions
- Make the Sauce: Preheat the oven to 375°F (190°C). In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes to create a roux, which will thicken the sauce.
- Thicken the Sauce: Slowly whisk in the milk and heavy cream. Continue cooking while whisking until the sauce thickens, about 3-4 minutes, ensuring it is smooth with no lumps.
- Add the Cheese: Stir in the salt, pepper, and shredded cheddar cheese. Keep stirring until the cheese is fully melted and the sauce is creamy and smooth.
- Combine the Potatoes: In a large bowl, mix the cooked diced potatoes with the creamy cheese sauce until the potatoes are evenly coated with the mixture.
- Bake the Potato Mixture: Transfer the coated potatoes to a greased baking dish, spreading them out evenly.
- Add Toppings: Sprinkle the grated Parmesan cheese evenly over the top, then dust with paprika for color and a subtle smoky flavor.
- Bake: Place the dish in the oven and bake for 20-25 minutes until the top turns golden brown and the sauce is bubbly.
- Serve: Remove from oven and allow the potatoes to rest for a few minutes before serving warm.
Notes
- Use cooked potatoes for best results; leftover roasted or boiled potatoes work well.
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to add herbs like thyme or parsley for extra flavor.
- Ensure to stir the sauce constantly when adding milk and cream to avoid lumps.
- Let the dish rest after baking so the sauce thickens slightly for easier serving.
