Delmonico Potatoes: Just so very cheesy and the perfect side dish to complement any dish!
Delmonico Potatoes
The Delmonico Steakhouse in New York City is where the dish originated. And whereas the original recipe called for breadcrumbs and chopped potatoes, this version is much easier to put together. But the taste is just as rich and decadent!
First of all, I want to stress that the meal isn’t nearly as fancy as its name suggests. This meal consists entirely of hash browns and melted cheese. The cheese sauce is homemade, so there are some steps involved, but trust me when I say that even the first mouthful will make you feel like royalty!
These Delmonico Potatoes are quick to prepare and always work their magic to be the best winter side dish or as a sophisticated addition to a holiday feast.
What You Need To Make This Delmonico Potatoes:
- Package frozen shredded hash browns
For the Cheese Sauce:
- Milk
- Heavy cream
- Dry mustard
- Garlic powder
- Black pepper
- Dried parsley
- Sharp cheddar cheese
To make this recipe gluten-free (you should use this ingredient instead):
- Use gluten-free frozen hash browns such as Ore-Ida. Always check the label for any gluten ingredients before purchasing.
Steps To Make Delmonico Potatoes
Step 1: Here, you’ll get a bag of frozen hashbrowns as a base ingredient. You will need to let them thaw, but you won’t have to grate them or squeeze out any of the water as you would with fresh potatoes. Put the bag on the counter, open it, and pour the contents into a casserole while you make the cheese sauce.
Heavy Cream:
Sharp Cheddar Cheese:
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Powdered mustard, garlic powder, parsley, and black pepper:
Pour the cheese sauce over the potatoes:
Step 2: The cheese sauce is simple to make as well. No slurry, no roux needed. A large amount of grated cheddar cheese is stirred into a sauce made by heating the milk and cream with powdered mustard, garlic powder, parsley, and black pepper.
Step 3: Cover the potatoes with the cheese mixture and bake for approximately an hour at 350 degrees F, or until the edges are golden.
You shouldn’t expect a heavy sauce here, and it’s not particularly fancy either. Neither are frozen hash browns, but when you mix them and bake them until they are covered in a bubbling cheese sauce, they become something quite unexpected!
Frequently Asked Questions
What to serve with Delmonico Potatoes
This recipe for Delmonico Potatoes is perfect for holiday meals or other special occasions. Use this casserole as a side dish for beef, pork, or chicken.
How to Freeze and Reheat
Unfortunately, this recipe does not freeze well. They’re finest when made from scratch on one day and baked the next. In case you do have leftovers, though, they reheat well. Line a baking dish with foil and add any leftover Delmonico potatoes. Put in a preheated oven (375 degrees F) and cook until bubbling and hot.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy to Make Delmonico Potatoes - The Perfect Side Dish
Ingredients
- 1 c. milk
- 1 c. heavy cream
- 1 32 ounces package of frozen shredded hash browns, thawed
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp garlic powder
- 4 c. sharp cheddar cheese grated
- 1/2 tsp dried parsley
- 1/4 tsp black pepper
Instructions
- Grease with nonstick spray a 9x13-inch baking dish and preheat the oven to 350 degrees Fahrenheit. Evenly disperse potatoes in the baking dish and set aside.
- Mix milk, heavy cream, dry mustard, salt, garlic powder, parsley, and black pepper in a big pot. Add cheese and cook over medium heat, swirling regularly, until melted.
- Cover the potatoes with the cheese mixture and bake for approximately an hour, or until the edges are golden. Enjoy!
Notes
CHECK OUT THESE AWESOME, EASY RECIPES:
- Amazing Peach Dumplings Recipe
- Maraschino Cherry Shortbread Cookies
- Hearty and Delicious Potato Kielbasa Soup
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!
