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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. There’s also an ingredient calculator in the recipe card below. Just click the “2x” box.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a no-fail recipe and a family favorite. If you make these potatoes, and love them, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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These potatoes were delish! I did not add nutmeg because I’m not a fan. I did, however, have to add more salt and pepper. I loved the consistency of the them; held up firmly to serve a nice square. Looked so pretty and tasted yummy!
Can I prepare these ahead of time and freeze them before I cook them?
Hi Mona…the honest answer is that I’m not sure. I have never tried it. My first thought was that the potatoes would get mushy from being frozen and then thawed. But again, I just don’t know. If you decide to give it a try, let us know! Thanks, Ann
Just assembled this dish…. I used frozen diced potatoes thawed, I could not find mustard powder and all I had was one teaspoon and I think I overdid the nutmeg but we’ll see. I want to know also are people using packaged shredded cheese because that’s what I bought in hat on hand?
Packaged shredded cheese is just fine!
Tip: To reheat leftovers in original casserole dish, set a sheet pan in lowest oven rack and pour in water about 1/3 -1/2 cup. Set oven to 275-300F, place foil covered casserole with leftovers on rack above sheet pan and bake/reheat at least 1 1/2 hrs. All will be moist and hot. Leftover bits wipe off easily when time to clean dish. You can put more than one covered dish on rack. Great for holiday leftovers.
Made this recipe for church dinner. I increased the recipe quantities since I needed enough to feed 40 people. They were absolutely delicious. People were insisting on the recipe. Thank you so much.
I’m so glad the potatoes were a success! Thank you very much for the rating. I truly appreciate it!
Big hit at potluck! Entire dish was devoured. Could not find the simply potatoes, I used defrosted frozen hash browns.
Hi Pam…so glad the frozen hash browns worked! Thank you very much for the rating…I really appreciate it!
Great side dish!
These potatoes look delicious! I’ve got to add these to my meal planning! I know my kids would love these!
This is quite similar to a family recipe that we have been making for years. I had no idea where the name “Delmonico” came from but now I know! Although our recipe does vary a bit I am sure this one is as delicious as ours. It’s always been a favorite with ham, particularly for a larger gathering, although it does go well with other meats too.
I plan to try the shortcut of the prepared potatoes to make this a bit simpler – simpler translates to making them more often. I have always used cubed, freshly cooked potatoes.
We love these so much! I have made them for Christmas the last 2 years.
Oh, they look so good! I’d want to eat the entire thing myself.
I’m not familiar with Simply Potatoes. Are they in the frozen section?
No, they are not frozen…look for them around eggs and stuff in refrigerated section
They are in the section at Walmart where they keep the bacon, packaged lunch meat, bacon, and Claussen pickles. I recommend this recipe-simple and so good.
Looks yummy! We have a similar Family standby that has sour cream. I do use the frozen hashbrowns and they do great. I let them thaw first though so that when I stir in melted butter, it doesn’t automatically freeze up the butter.
Excellent recipe. I doubled it and cooked it for a full hour. The whole family loved it!
I made these potatoes for Christmas and everyone LOVED them!
I made the dish for my husband’s and my Christmas dinner. No big family gathering this year. It was very good and interesting flavor with the dash of nutmeg and the cream. I must confess, however, that I didn’t read the recipe carefully and didn’t refrigerate overnight before baking. Soooo, I can just imagine how good it will be the next time when I do as instructed! Thanks for sharing with us! All the best in 2021!
Put your recipe together Christmas Eve afternoon and served it for Christmas dinner along with a baked ham, red cabbage and applesauce. It was just the two of us so I scaled down the side dishes.
It was the easiest holiday meal I’ve ever served and the flavors were superb! Thank you for this recipe keeper and a happy, healthy new year to you and your family. E
Delicious!
Merry Christmas!
Hi Ann,
I love your blog. I use your Christmas tags every year and your recipes are so delicious. I love the pork loin with apples and I am going to do this potato recipe today. Thank you so much for being an inspiration to me. I love my home and I love to cook and craft. Merry Christmas to you and your family.
Betty
Sorry I confused my recipes. This recipe looks delicious, can be prepared ahead and easily adjusted to make a larger amount.
It is easy to make and would be a recipe with ingredients probably already in your fridge.
I love the fact that Delmonico potatoes can be frozen when left over and served at another time. This is my go to recipe.
Thanks for the recipe.
They are delicious and so easy
Love this recipe! I have also used canned sliced potatoes! Yummy too!
These sound delicious. I am going to bake these over the holidays . I’m thinking I’ll sprinkle top with bacon bits the last few minutes
This is a great make ahead dish…as time is limited during the holidays! My family really enjoyed these.
Thank you for the recipe. I am anxious to try it. It sounds delicious.
This recipe sounds delicious will try for Christmas dinner. The snickerdoodle bread is wonderful I will be giving them as Christmas gifts and thank you for the food wrapping ideas. I look forward to your posts as one former Buckeye to another. Have a very Merry Christmas and a Happy New Year.
30+ years ago I was given a similar recipe by my friend Cristina, so we call ours “Cristina potatoes”. Her recipe does call for frozen potatoes amd some finely chopped onion. It has been a family favorite ever since and has been requested for many birthday dinners.
Also a great dish if you are cooking for someone else as all they have to do it pop it in the oven.
Merry Christmas
The name Delmonico Potatoes is ringing in my memory somewhere, but your story of the history is delightful ! This dish looks delicious, and seems pretty simple to put together! I am definitely pinning this, but it will be several months before I will be cooking something this perfect for a family get together. Thank you so much for sharing this recipe with us !
Sounds yummy; thanks, Ann. Merry Christmas to you.