Delmonico Potatoes Made Easy – A Dish That Steals The Show
Savor the rich, creamy flavors of Delmonico potatoes! Learn their history, tips for perfecting the dish, and modern variations in this must-read guide.
Equipment
- Large Pot
- Baking Dish
- Mixing Bowl
Ingredients
Delmonico Potatoes
- 2 lbs Yukon Gold potatoes peeled and diced
- 1 cup heavy cream for a rich sauce
- 1 cup whole milk
- 1 1/2 cups Parmesan cheese grated
- 3 tbsp butter melted
- 1/2 tsp salt to taste
- 1/4 tsp black pepper
- 1/2 tsp nutmeg optional, adds warmth
- 1/2 cup breadcrumbs for a crispy topping
Instructions
- Preheat oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add diced potatoes and cook until just tender, about 5-7 minutes. Drain and set aside.
- In a mixing bowl, combine heavy cream, milk, Parmesan cheese, melted butter, salt, pepper, and nutmeg.
- Layer half of the cooked potatoes in a greased baking dish and pour half of the cream mixture over them.
- Repeat the layering with the remaining potatoes and cream mixture.
- Sprinkle breadcrumbs evenly over the top for a crispy finish.
- Bake uncovered for 30-40 minutes, or until the top is golden brown and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For extra flavor, try mixing Gruyère or sharp cheddar with the Parmesan. A quick broil at the end adds an extra crispy top.