Description
These Easy Cheesy Delmonico Potatoes are the perfect comfort food, with creamy potatoes baked in a rich cheese sauce and topped with a crispy, golden crust. It’s a quick, family-friendly dish that will surely become a favorite at the dinner table. With just a few ingredients, you can make a delicious, satisfying side dish that pairs wonderfully with any main course.
Ingredients
Units
Scale
- 4 large russet potatoes, peeled and diced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the potatoes: Bring a large pot of salted water to a boil and cook the diced potatoes for about 10-12 minutes, or until fork-tender. Drain and set aside.
- Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic powder, salt, and pepper. Add the flour and cook for 1-2 minutes, stirring constantly. Gradually add the heavy cream, stirring to combine. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens. Remove from heat and stir in the shredded cheddar and mozzarella cheese until melted and smooth.
- Combine the potatoes and cheese sauce: In a large bowl, toss the cooked potatoes with the cheese sauce, making sure all the potatoes are coated.
- Assemble the dish: Transfer the cheesy potatoes to a greased 9×13-inch baking dish and spread them out evenly. If desired, sprinkle breadcrumbs on top for a crunchy topping.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Serve and enjoy: Let the dish rest for a few minutes before serving. Enjoy these cheesy potatoes with your favorite main course!
Notes
- If you prefer a richer flavor, you can use half-and-half instead of heavy cream.
- You can also substitute the mozzarella with gouda or parmesan for different flavor variations.
- For extra creaminess, add a dollop of sour cream to the sauce before mixing with the potatoes.
- You can make this dish ahead of time and store it in the refrigerator for up to 2 days. Reheat in the oven until hot and bubbly.
Nutrition
- Serving Size: 1 portion
- Calories: ~350 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg