These Delmonico Potatoes with hash browns, cheddar cheese, heavy cream, and spices are the perfect cheesy, crowd-pleasing side dish.
Okay, let’s be honest. Delmonico Potatoes sounds like something you’d order at a fancy steakhouse where the waiter wears a bow tie and calls you “ma’am.”
But in reality? This recipe is basically the cheesy, cozy, comfort food your grandma would’ve made—except without all the peeling and boiling. And honestly, isn’t that what we all need more of?
I first made these Delmonico Potatoes for a holiday dinner where I may have been in over my head. The roast was taking longer than expected (why do roasts have a mind of their own?), my toddler was having a meltdown because she wanted cookies before dinner, and I was this close to giving up and calling it a cereal-for-dinner night.
But these potatoes? They saved the meal. Creamy, cheesy, and so ridiculously easy that I had time to pull myself together while they baked quietly in the oven. Not a single potato to peel or chop. And when they hit the table? Silence. That good kind where everyone’s too busy devouring their food to talk.
Now? They’re a regular for every holiday—or just whenever I’m craving something cheesy and delicious.
Why You’ll Love This Delmonico Potatoes Recipe?
Still on the fence? Here’s why you need to try these Delmonico Potatoes:
- Cheesy Bliss: We’re talking four cups of cheddar cheese. Enough said.
- Ridiculously Simple: Frozen hash browns = zero peeling or chopping.
- Crowd-Pleaser: Perfect for holidays, potlucks, or any meal where you want to impress.
- Creamy Comfort: Heavy cream + cheddar = the ultimate cozy side dish.
- Make-Ahead Friendly: Assemble it early, bake when ready. Because less stress = better food.
Ingredient Notes:
The beauty of Delmonico Potatoes? Simple ingredients that just work:
- Frozen Hash Browns: Yep, straight from the bag. No peeling. No chopping. Just pure convenience.
- Sharp Cheddar Cheese: Go for the good stuff—freshly grated melts so much better than the pre-shredded kind.
- Heavy Cream + Milk: This combo makes the sauce silky without being overly heavy.
- Dried Mustard: Trust me, it adds this subtle tang that makes the cheese flavor pop.
- Garlic Powder: Because everything is better with garlic.
- Parsley: Just a touch for color and a bit of freshness.
- Salt & Pepper: The basics—but they make a difference, so don’t hold back.
Pro Tip: Want to switch it up? Try using half sharp cheddar and half smoked gouda for a bolder, smokier twist.
How To Make Delmonico Potatoes?
Alright, let’s break it down—because you’ve got this.
Step 1. Preheat and Prep:
Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish with non-stick spray (or a bit of butter if you’re feeling fancy).
Step 2. Add the Potatoes:
Pour the frozen hash browns straight into your greased dish. Spread them out evenly—don’t worry about thawing them. The oven will handle that.
Step 3. Make the Sauce:
In a large saucepan, combine the heavy cream, milk, dried mustard, garlic powder, parsley, salt, and pepper. Heat over medium until it just starts to simmer—don’t let it boil!
Step 4. Melt the Cheese:
Stir in the cheddar, a little at a time. Keep stirring until the cheese is fully melted and the sauce is smooth and drool-worthy.
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Step 5. Pour Over the Potatoes:
Pour that cheesy sauce right over the hash browns. Use a spoon to spread it out if needed—make sure those potatoes are soaking in all that goodness.
Step 6. Bake:
Cover the dish with foil and bake for about an hour. The potatoes will soften, and the sauce will get bubbly and perfect.
Step 7. Serve:
Let it rest for a couple of minutes (if you can resist), then dig in. Cheesy, creamy perfection.
Storage Options:
If you somehow end up with leftovers (which, honestly, rarely happens here), here’s how to store them:
- Fridge: Keep them in an airtight container for up to 3 days.
- Freezer: Yep, you can freeze them! Store in a freezer-safe dish for up to 2 months.
- Reheating: Reheat in the oven at 300°F with a splash of milk to keep them creamy.
Variations and Substitutions:
Feeling creative? Try some of these twists:
- Spicy Kick: Add a pinch of cayenne or diced jalapeños for some heat.
- Bacon Lover’s Dream: Stir in crumbled cooked bacon before baking.
- Extra Veggies: Mix in roasted broccoli or caramelized onions for a bit of green.
- Different Cheeses: Swap some of the cheddar for gruyère, mozzarella, or even a bit of parmesan.
What to Serve with Delmonico Potatoes?
These potatoes are rich, so they pair best with simple, savory mains. Some of my favorites:
- Steak: Classic pairing—rich potatoes + juicy steak = perfection.
- Roast Chicken: Simple, comforting, and just right for the creamy potatoes.
- Ham: Perfect for Easter or holiday spreads.
- Green Beans or Asparagus: For a little balance and crunch.
- Crisp Garden Salad: Light and refreshing next to all that cheesy goodness.
Frequently Asked Questions:
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Just peel, shred, and squeeze out as much moisture as possible before using.
Can I make Delmonico Potatoes ahead of time?
Yes! Assemble the entire dish (just don’t bake yet) and refrigerate for up to 24 hours. When you’re ready, pop it in the oven—add 5-10 minutes to the baking time.
Can I make it gluten-free?
Totally! Just double-check your hash browns and cheddar to make sure they’re certified gluten-free.
There you have it—my go-to Delmonico Potatoes recipe. Fancy enough for holidays, easy enough for weeknights, and cheesy enough for any day of the week.
I’d love to know—did you try these? Did they steal the spotlight at your dinner table too? Let me know in the comments below!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Delmonico Potatoes
Ingredients
- 32 oz frozen hash browns
- ¼ tsp ground black pepper
- 1 tsp salt
- 1 tsp dried mustard
- 1 tsp garlic powder
- ½ tsp dried parsley
- 1 cup heavy cream
- 1 cup milk
- 4 cups sharp cheddar cheese freshly grated
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish thoroughly with non-stick spray to prevent sticking.
Prepare the Hash Browns:
- Evenly distribute the frozen hash browns in the prepared baking dish. There is no need to thaw the hash browns prior to baking.
Create the Cheese Sauce:
- In a large saucepan over medium heat, combine the heavy cream, milk, dried mustard, garlic powder, dried parsley, salt, and ground black pepper. Stir continuously until the mixture begins to simmer, ensuring it does not reach a boil.
Incorporate the Cheese:
- Gradually add the freshly grated sharp cheddar cheese to the warm cream mixture, stirring constantly until the cheese has completely melted and the sauce becomes smooth and creamy.
Pour the Sauce:
- Evenly pour the cheese sauce over the hash browns, ensuring the potatoes are well coated. Use a spoon or spatula to gently spread the sauce if necessary.
Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes, allowing the potatoes to cook thoroughly and the sauce to bubble.
Serve:
- Remove from the oven, let the dish rest for 5 minutes before serving. Enjoy the creamy, cheesy goodness as a comforting side dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
