Recipes | Side Dishes

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! 

delmonico potatoes recipe after baking

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…but I still have it!

shredded potatoes in square baking dish

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. 

delmonico potatoes before baking

Real Potatoes or Simply Potatoes?

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!

baked delmonico potatoes 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. (Our families will be gathering together again someday!) 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 slightly increased for a double batch.

closeup of delmonico potatoes after baking

baked delmonico potatoes recipe

Classic Delmonico Potatoes

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! 
4.67 from 24 votes
Course: Side Dish
Cuisine: American
Keyword: delmonico potatoes
Servings: 4 people
Prep Time 15 minutes
Cook Time 45 minutes
Refrigeration time 12 hours
Total Time 13 hours

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

This recipe can be easily doubled and baked in a 9 x 13 inch casserole dish.
Like this recipe?Follow me at @onsuttonplace

Delmonico Potatoes Recipe: Freezing & Reheating

Unfortunately, this is not a recipe that freezes well. It’s best to make them fresh one day, and bake them the next. They do, however, reheat very well in case you have leftovers. My favorite way to reheat them is in the oven. 

  • 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 until bubbly and hot. 

*Affiliate links included. Click HERE for my disclosure statement. 

My family loves these potatoes, and they make an appearance at most big 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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