Make Ahead Classic Delmonico Potatoes Recipe
Make this classic Delmonico Potatoes recipe for family dinners or special occasions. This make-ahead casserole is the perfect side dish for beef, pork, or chicken. This recipe is easy, beautiful, and so delicious!
There are many, many different versions of Delmonico potatoes, and most of them claim to be the “original” or “real” recipe. I have no idea if the recipe I’m sharing today falls under either of those categories. It was given to me before I was married by a friend…so that’s at least 40 years ago. I’ve been making this Delmonico Potatoes recipe for so long that I don’t need to pull out the tattered recipe card because I know the ingredients by heart!
Why are they called Delmonico Potatoes?
According to many sources online, Delmonico potatoes got their name from a New York City restaurant called Delmonico’s, where the recipe originated in the late 1800’s. The original Delmonico’s closed in 1923, but the recipe lived on. Back then, and for a very long time, the potatoes had to be boiled, peeled, and shredded. It was a lot of work, and it took time, but the end result was so worth the effort. I used this method for years, until I discovered a product called Simply Potatoes.
Simply Potatoes are just that…real potatoes that come shredded, ready to use, and are NOT frozen. They can be found in the refrigerated section of the grocery store, usually around the packaged deli meats. There are a few different varieties, but we like the shredded hash browns the best.
Ingredient Notes + Variations
Using Simply Potatoes literally cuts your time in half, but if you prefer, whole potatoes can be used. You will need 4 to 5 medium to large potatoes, that have been boiled (skins on) until they are fork-tender. It’s better for the potatoes to be slightly undercooked, than overcooked. Peel the cooled potatoes and shred them into a buttered 8 x 8 inch square baking dish. At this point, pick up at step 3 in the recipe card.
*Note: There are recipes on Pinterest that call for frozen hash browns, or frozen cubed potatoes. The honest truth is that I have never tried either, so I don’t know how the potatoes would taste. There would be more moisture, and I don’t know how the frozen potatoes would absorb the liquid. If you try it, let us know!
*Update: one of my readers left a comment saying she made this recipe using defrosted hash browns. She took it to a potluck, and it was a big hit!
How to Make
- Generously butter an 8 x 8 inch casserole dish.
- Place entire bag of potatoes in casserole, and spread to the sides. Set aside.
- In a medium saucepan, over medium-high heat, combine the following: milk, whipping cream, salt, mustard, pepper, nutmeg.
- Whisk to combine. Continue to stir until almost boiling. (5 to 10 minutes)
- Add cheddar cheese.
- Lower heat, stir, and continue to cook until cheese is completely melted.
- Remove from heat and pour over potatoes in casserole.
- Cool slightly.
- Dot with slices of butter. Sprinkle with paprika.
- Cover tightly with plastic wrap.
- Refrigerate 12 hours or overnight.
- Preheat oven to 350 degrees F. Remove potatoes from refrigerator.
- Bake uncovered for 45 minutes.
How to Double the Recipe
This dish is the ultimate “cheesy potatoes” recipe, and they are so good. They are the perfect side dish for a family dinner or gathering, because they need to be made a day ahead, and refrigerated overnight. The ingredient amounts featured in this post fill an
8 x 8 inch baking dish. The recipe can easily be doubled, and baked in a 9 x 13 inch baking dish. The baking time will need to be increased to one hour.
Frequently Asked Questions
Place leftover Delmonico potatoes in a foil-lined baking dish. (Do not use your original baking pan. The bits and pieces left on the sides will burn, and are very hard to remove.) Bake in a 375 degree F oven, uncovered, until bubbly and hot. It usually takes about 15-20 minutes.
Unfortunately, this is not a recipe that freezes well before it’s been baked. It’s best to make them fresh one day, and bake them the next. I have never tried it, but one of my readers left a comment that she loves this recipe because she can freeze the leftovers to use at another time.
Either is fine! I have used both, and the potatoes are always wonderful no matter which version is used.
Yes! It’s the sharp cheddar, together with the whipping cream and milk, that make the unique and delicious flavor.
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Classic Delmonico Potatoes
Ingredients
- 1 bag Simply Potatoes (20 oz.)
- 3/4 cup milk (Any kind. I use 1%.)
- 3/4 cup whipping cream
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- generous dash of pepper & nutmeg
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons butter (divided into 6 slices)
- Paprika
Instructions
- Generously butter an 8 x 8 inch casserole dish.
- Place entire bag of potatoes in casserole, and spread to the sides. Set aside.
- In a medium saucepan, over medium-high heat, combine the following: milk, whipping cream, salt, mustard, pepper, nutmeg.
- Whisk to combine. Continue to stir until almost boiling. (5 to 10 minutes)
- Add cheddar cheese.
- Lower heat, stir, and continue to cook until cheese is completely melted.
- Remove from heat and pour over potatoes in casserole.
- Cool slightly.
- Dot with slices of butter. Sprinkle with paprika.
- Cover tightly with plastic wrap.
- Refrigerate 12 hours or overnight.
- Preheat oven to 350 degrees F. Remove potatoes from refrigerator.
- Bake uncovered for 45 minutes.
Notes
My family loves these potatoes, and they make an appearance at most family dinners, except Thanksgiving. If you decide to give them a try, and love them, please come back and give the recipe a 5-star review. I would appreciate it very much!
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