Delmonico Potatoes Recipe: Easy Make-Ahead Casserole

This Delmonico Potatoes Recipe is a creamy, cheesy potato casserole made with shredded potatoes, milk, cream, and sharp cheddar cheese. It can be assembled a day ahead, refrigerated overnight, and baked when needed, which makes it especially useful for holidays, Sunday dinners, and family gatherings.

This recipe was given to me by a friend before I was married, so I have been making it for more than 40 years. In my family, it is sometimes simply called cheesy potatoes, and it has appeared on the table more times than I can count. It is familiar, dependable, and wonderfully easy to prepare ahead of time.

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Why Are They Called Delmonico Potatoes?

Delmonico potatoes are named for Delmonico’s, the famous New York City restaurant that dates back to the 1800s. The exact origin of the dish is difficult to pin down, and early recipes varied quite a bit from the creamy, cheesy casserole made today. Over time, Delmonico potatoes became a familiar steakhouse-style side dish, with many different versions passed from one cook to another.

Delmonico Potatoes Ingredients

• refrigerated shredded potatoes, such as Simply Potatoes
• whole or 2% milk
• heavy whipping cream
• sharp cheddar cheese
• butter
• salt
• dry mustard
• black pepper
• nutmeg
• paprika

What Kind of Potatoes Should I Use?

I make this recipe with refrigerated shredded potatoes, usually Simply Potatoes shredded hash browns. They are real potatoes that are already shredded and ready to use, so they save quite a bit of preparation time.

Before I started using refrigerated potatoes, I made this recipe with whole potatoes. If you prefer that method, boil 4 to 5 medium or large potatoes with the skins on until fork-tender but still slightly firm. Let them cool, peel them, and shred them into the buttered baking dish. I have not personally tested this recipe with frozen hash browns. A reader reported good results using frozen hash browns that had been completely thawed first.

How to Make Delmonico Potatoes

• Generously butter an 8 x 8 inch casserole dish. Add the shredded potatoes and spread them evenly in the dish.
• In a medium saucepan over medium-high heat, combine the milk, whipping cream, salt, dry mustard, pepper, and nutmeg. Whisk to combine and continue stirring until the mixture is almost boiling, about 5 to 10 minutes.
• Add the cheddar cheese. Reduce the heat and stir until the cheese is completely melted.
• Pour the cheese mixture evenly over the potatoes. Let cool slightly.
• Dot the top with slices of butter and sprinkle with paprika. Cover tightly with plastic wrap and refrigerate for 12 hours or overnight.
• When ready to bake, preheat the oven to 350 degrees F. Remove the plastic wrap and bake uncovered for 45 minutes.

Make It Ahead

This recipe is meant to be prepared in advance. Assemble the casserole, cover it tightly, and refrigerate it for 12 hours or overnight. During that time, the potatoes absorb the creamy cheese mixture. The next day, remove the plastic wrap and bake as directed. It is especially helpful for holidays and family dinners because most of the preparation is already finished.

What to Serve With Delmonico Potatoes

Delmonico potatoes pair especially well with beef, so they are a good choice alongside roast beef, grilled steak, or beef tenderloin for a holiday meal. They are also a nice match for baked ham, lemon chicken, or turkey. Because the potatoes are rich and creamy, I like to add something fresh to the plate, such as a crisp salad or a simple green vegetable. If you need more ideas, this collection of easy side dishes for dinners and holidays has several good options. This is one of those dependable side dishes I have made for years, and the make-ahead preparation is one of the reasons it has stayed in my recipe box.

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