You know that dish that makes you forgive bad decisions and long workdays? Classic Delmonico Potatoes do that for me. I first tasted them at a tiny family dinner where someone brought a bubbling casserole and everyone shut up—respectful silence, forks clinking, pure joy. If you want a creamy, cheesy side that soaks up gravy and applause, you’re in the right place. Also, if you like hearty sides, check out this braised cabbage with potatoes and smoked sausages for another idea.
Why You’ll Love This Recipe
- Comfort food perfected: The texture balances fluffy mashed potato with a rich, creamy bake.
- Simple ingredients: You likely have most items in your pantry and fridge already.
- Crowd pleaser: People ask for seconds and scaled-up portions disappear fast.
- Versatile side: This recipe pairs with steak, chicken, or that suspiciously neglected roast in your freezer.
- Make-ahead friendly: You can prepare it in advance and pop it in the oven before guests arrive.
Ingredients You’ll Need
Below are the exact ingredients I use every time for reliable Delmonico goodness.
- 2 pounds russet potatoes, peeled and cubed
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
How to Make (Step-by-Step)
Method: I break this into clear steps so you don’t overthink anything. Follow the sequence and you’ll get consistent results.
1. Preheat the oven to 350°F (175°C).
Preheating ensures even baking and helps the top get that golden, bubbly crust we all want. I set a reminder on my phone because patience is not my kitchen’s strongest trait.
2. In a pot, boil the cubed potatoes until tender, then drain.
Boil until a fork slides through easily—about 12–15 minutes depending on cube size. Drain thoroughly so you don’t end up with watery mash.
3. Mash the potatoes in a large bowl and mix in the heavy cream, cheddar cheese, Parmesan cheese, and butter until smooth.
Use a potato masher or a sturdy spoon. I like a few small lumps for texture, but feel free to go silky-smooth if that’s your vibe. The cheeses melt into the cream and make the mixture luxuriously rich.
4. Season with salt and pepper.
Taste before you salt heavily. Cheddar and Parmesan already bring sodium, so season cautiously then adjust.
5. Transfer the mixture to a greased baking dish and spread evenly.
Grease the dish with butter or nonstick spray. I usually use a 9×13 for two pounds of potatoes; it gives a nice thickness.
6. Bake in the preheated oven for 25-30 minutes until golden and bubbly.
You should see the edges bubble and the top develop a light brown color. If you want extra crust, pop it under the broiler for 1–2 minutes—don’t walk away though, because broilers love drama.
7. Garnish with chopped parsley before serving.
Parsley adds a fresh note and a pop of color. Not strictly necessary, but it looks restaurant-level and I like to pretend I earned it.
Pro Tips for the Best Results
- Use russets: They mash well and absorb cream without getting gluey.
- Dry the potatoes: After draining, return them to the hot pot for a minute to evaporate excess water.
- Warm the cream: Cold cream can cool the potatoes and make them gummy; warm it slightly.
- Grate cheese fresh: Pre-shredded cheese contains anti-caking agents; fresh-grated melts better.
- Don’t overmix: Overworking the potatoes releases starch and makes them gluey. Keep it gentle.
- Add texture: Stir in crumbled bacon or caramelized onions if you like a little chew. IMO, bacon makes everything better.
Fun Variations & Topping Ideas
Variations:
- Garlic-Infused: Sauté 2–3 cloves of garlic in butter before mixing into the mash.
- Herb-Forward: Fold in chopped chives, thyme, or rosemary for a fragrant twist.
- Cheese Swap: Use Gruyère or smoked cheddar for a deeper flavor profile.
Toppings:
- Crispy Panko Breadcrumbs: Toss breadcrumbs with melted butter and sprinkle on top before baking for crunch.
- Green Onion Scallions: Thinly sliced for a sharp, fresh finish.
- Bacon Bits: Because why not. Crispy, salty, addictive.
Storing and Reheating
Store your leftovers smartly and they’ll taste nearly as good the next day. I always make an extra pan for obvious reasons.
- Refrigeration: Cool the dish to room temperature within two hours, then cover tightly with foil or transfer to an airtight container. Store for up to 3–4 days.
- Freezing: You can freeze the baked dish for up to 2 months. Wrap tightly in foil and place in a freezer bag. Thaw overnight in the fridge before reheating.
- Reheating in Oven: Preheat to 350°F (175°C). Reheat covered for 15–20 minutes, then uncover for 5–10 minutes to restore the top’s crispness.
- Reheating in Microwave: Microwave in 1-minute bursts, stirring or rotating between bursts. Microwave reheating works in a pinch but sacrifices crunch. FYI: the oven brings back texture better.
Frequently Asked Questions (FAQ)
What exactly makes these “Delmonico”?
People debate origins, but I view Delmonico-style as rich, cheesy, and baked—basically the potato version of a warm hug. Ever wonder why rich sides feel so celebratory?
Can I use Yukon Gold instead of russets?
Yes. Yukon Golds add butteriness and creaminess; they hold shape slightly more. Expect a slightly different texture, but still delicious.
How do I prevent the potatoes from getting gluey?
Keep the mash gentle. Use a potato masher instead of a food processor. Also, warm the cream and avoid overmixing the starch once you add liquids.
Can I add protein to make this a main dish?
Totally. Stir in shredded rotisserie chicken or crumbled cooked sausage before baking for a hearty one-dish meal.
Is this recipe suitable for meal prep?
Absolutely. It reheats well and tastes great as the second or third meal in a workweek rotation.
Conclusion
In short, Classic Delmonico Potatoes deliver comfort, crowd-pleasing power, and straightforward technique. You get creamy, cheesy layers that show up to dinner parties looking impressive while staying low-effort—my kind of culinary flex. If you want a reference to a slightly different take or a make-ahead option that inspired my version, check out this Delmonico Potatoes (Classic Steakhouse Recipe) – On Sutton Place. Try the recipe, tweak the toppings, and leave a comment or rating to tell me how it went—I read every single one and I adore hearing your twists. Now go bake something comforting and pretend you meant to be that impressive. 😉
Creamy Delmonico Potatoes
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a pot, boil the cubed potatoes until tender, then drain.
- Mash the potatoes in a large bowl and mix in the heavy cream, cheddar cheese, Parmesan cheese, and butter until smooth.
- Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes until golden and bubbly.
- Garnish with chopped parsley before serving.
