Go Back
–+ servings
Creamy Delmonico Potatoes

Creamy Delmonico Potatoes

Creamy Delmonico Potatoes are a comforting dish made with layers of Yukon Gold potatoes and a rich cheese sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: DINNER PLATES
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 3 pounds Yukon Gold potatoes these creamy potatoes add a dreamy texture to the dish.
For the Cheese Sauce
  • 2 tablespoons butter this adds richness and depth to the sauce.
  • 1 small shallot, finely chopped or ½ small onion.
  • 2 cloves garlic, minced infuse your sauce with aromatic flavors.
  • 2 tablespoons all-purpose flour this will thicken your cheese sauce to creamy perfection.
  • 2 cups heavy cream ensures the sauce is luxuriously rich and smooth.
  • 1.5 cups sharp cheddar cheese, shredded sharp cheddar adds a bold, tangy flavor to your creamy Delmonico potatoes.
  • 1 cup Gruyère cheese, shredded melts beautifully for a nutty flavor that enhances the dish.
  • 1 teaspoon salt enhances all the flavors beautifully.
  • 0.5 teaspoon black pepper adds a subtle kick.
  • 1 teaspoon fresh thyme leaves or ⅓ teaspoon dried thyme.
  • 0.125 teaspoon ground nutmeg optional, a pinch can add warmth and depth.
  • Extra cheese for topping optional, because who doesn't love an extra cheesy crust?

Equipment

  • 9x13-inch baking dish
  • saucepan
  • knife
  • cutting board
  • whisk

Method
 

How to Make Creamy Delmonico Potatoes
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish to prevent sticking.
  2. Peel and thinly slice the Yukon Gold potatoes into ⅛-inch rounds.
  3. In a saucepan over medium heat, melt the butter. Add the finely chopped shallots and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes.
  4. Sprinkle in the all-purpose flour, cooking for 1–2 minutes to form a roux.
  5. Slowly whisk in the heavy cream, then add salt, black pepper, thyme, and nutmeg. Simmer until it thickens, about 5-7 minutes.
  6. Stir in the shredded sharp cheddar and Gruyère cheeses, mixing until melted and smooth.
  7. In the greased baking dish, layer half of the sliced potatoes. Pour half of the creamy cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
  8. If desired, sprinkle additional cheese on top for extra flavor.
  9. Bake uncovered for 45–55 minutes, or until the top is golden brown and bubbly.
  10. Allow the dish to rest for 10–15 minutes before serving.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 10gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 1000IUVitamin C: 30mgCalcium: 300mgIron: 1mg

Notes

To achieve perfectly creamy potatoes, ensure your potato slices are uniform and stir constantly when making the roux.

Tried this recipe?

Let us know how it was!