Potatoes Delmonico: A Classic Creamy Side Dish with Old-World Elegance
Potatoes Delmonico is a rich, comforting casserole that traces its roots back to the famous Delmonico’s Restaurant in 19th-century New York. Known for its luxurious approach to simple ingredients, this dish transforms humble potatoes into a creamy, golden-baked masterpiece. With tender potato slices, a velvety cream sauce, and a lightly crisped top, Potatoes Delmonico is perfect for holidays, special dinners, or anytime you want to elevate a meal with a timeless classic.
What Makes Potatoes Delmonico Special
Unlike basic scalloped potatoes, Potatoes Delmonico often include a richer dairy base and sometimes a hint of onion or cheese, depending on the version. The result is a deeply flavorful, smooth, and indulgent side dish that pairs beautifully with roasted meats, poultry, or even a simple green salad.
Ingredients You’ll Need
- 2½–3 pounds potatoes (Yukon Gold or Russet work best)
- 3 tablespoons butter
- 1 small onion, finely chopped (optional but traditional)
- 3 tablespoons all-purpose flour
- 2 cups whole milk or light cream
- ½ cup heavy cream (for extra richness)
- 1 cup shredded cheese (cheddar, Gruyère, or a blend – optional)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional, but classic)
- 2 tablespoons grated Parmesan or buttered breadcrumbs for topping
Step-by-Step Method
Step 1: Prepare the Potatoes
Peel the potatoes and slice them thinly and evenly, about ⅛ inch thick. Uniform slices ensure that the potatoes cook evenly and become tender at the same time. Place the slices in cold water briefly to prevent browning, then drain and pat them dry.
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