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I'm about to tell you about a dinner lifesaver that always blows folks away. These Delmonico potatoes taste incredible and help so much when you’ve got to plan for company. There’s just something about this creamy cheesy casserole that’s awesome next to any main dish you’ve got. Wildest part? The original comes straight from the legendary Delmonico’s in NYC and honestly, it totally makes sense these spuds are still a hit after all these years.
Why I'm Hooked on This Dish
Guys, I'm not exaggerating—this one's a dinner miracle. I always grab those bags of pre-shredded potatoes since, let's be honest, nobody's got time for all that grating. Sharp cheddar, a bit of cream, and milk come together for a dreamy sauce that’ll have you licking the spoon. It's such a breeze to prep early and you can just double up if you’re feeding a big crew.
Stuff To Grab
- The Buttery Part: Don’t be shy—slice up some butter for the topping and thank me later.
- Cheese Choices: Sharp cheddar’s my go-to. Freshly grated if you feel fancy, but bagged works just fine.
- Potatoes: I lean on Simply Potatoes to save time, but you can start from scratch—boil, then grate 4 to 5 regular spuds.
- Seasonings: Toss in some mustard, nutmeg, paprika, salt, and pepper for extra flavor.
- The Creamy Stuff: Grab both milk and heavy cream—they work magic together here.
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Deliciously Simple Directions
- Time to Bake
- Next day, preheat your oven to 350°F and bake uncovered for around 45 minutes. You're going for crispy and bubbly on top.
- Pop It in the Fridge
- Once everything’s cooled a bit, lay some slices of butter up top, dust with paprika, then seal it up and chill overnight.
- Cheese Sauce Magic
- Heat up milk, cream, salt, mustard, pepper, and nutmeg in a saucepan, whisking over medium until you see bubbles. Melt in the cheddar, then pour your sauce all over the potatoes.
- Baking Dish Prep
- Grab an 8x8 pan, slather some butter inside, and pile in your shredded potatoes evenly.
How I Nail It Every Time
Want it spot-on? Grating potatoes fresh gives the best texture, but trust me, bagged works in a pinch. Get that cheese sauce everywhere—don’t miss a corner. An overnight rest really brings out max flavor, so be patient. Doubling it? Swap to a 9x13 pan and leave it in for the full hour.
Time to Serve
This is killer with anything from roast beef to pork chops or even basic baked chicken. Extras? Stash 'em in the fridge for about four days, then cover with foil and heat at 375°F till it’s sizzling again. Don’t freeze before you bake, but cooked leftovers hold up great in the freezer.
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Frequently Asked Questions
- → Can I use raw potatoes instead of Simply Potatoes?
Absolutely, but you'll need to slice them thin and boil them briefly to soften first. Simply Potatoes save time since they're already prepped.
- → Why is chilling overnight important for this dish?
Sitting overnight allows the potatoes to soak up the creamy sauce fully. The result is a richer texture and more flavorful casserole—perfect for planning ahead.
- → Is this dish freezer-friendly?
While it can be frozen, the texture of the cream sauce may change slightly after thawing. It's best to enjoy it fresh within 3 days.
- → Can I swap whipping cream for something lighter?
Sure, you can swap it with half-and-half for a lighter option. However, the cream-and-milk combo offers the richest and smoothest texture.
- → What sets Delmonico potatoes apart?
Named after New York's Delmonico's Restaurant, this dish shines with its creamy cheese sauce, turning simple potatoes into an upscale delight.