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I stumbled upon Delmonico Potatoes during a trip to NYC and totally fell head over heels for this classic dish. Every time I make it, I'm whisked back to the cozy atmosphere of those fancy New York restaurants. The combo of the silky cream, light nutmeg, and melty cheese makes magic happen - it's always a hit when I serve it up!
A Tasty Time Travel Adventure
This isn't just any potato casserole. It takes you straight to 19th century New York with each bite. I whip it up for special get-togethers where the full-bodied cream and aged cheddar work wonders with that hint of nutmeg. My friends always bug me for the recipe after they've tried it.
From My Kitchen
- Potatoes: 20 oz Simply Potatoes or some I've freshly grated myself
- Milk: 3/4 cup organic whole milk
- Cream: 3/4 cup fresh heavy cream
- Salt: One teaspoon of my go-to kosher salt
- Mustard: One teaspoon dry mustard powder
- My spices: Freshly ground black pepper and grated nutmeg
- Cheddar: One cup aged cheddar I grate right before using
- Butter: 3 tablespoons unsalted butter
- Paprika: A sprinkle for the finishing touch
My Step-by-Step Approach
- Getting ready
- First off, I butter my favorite dish really well. Then I spread out my grated potatoes into an even layer.
- My signature sauce
- I slowly warm up my mix of milk, cream, and spices. My kitchen starts smelling amazing from the nutmeg.
- Cheese time
- I turn down the heat and stir in my freshly grated cheddar until it's completely melted. The sauce gets super smooth and tempting.
- Putting it together
- I pour my sauce all over the potatoes, add little dots of butter, and sprinkle some paprika on top.
- The chef's trick
- I let my dish sit in the fridge overnight. That's really what makes all the flavors come together perfectly.
- Baking it up
- The next day I pop it in my preheated oven for about 45 minutes until it's golden and bubbling.
My Little Tricks
For big family gatherings, I make a double batch in my large baking dish. I sometimes switch up the cheeses with Swiss gruyere or aged parmesan. When I've got extra time, I hand-grate the potatoes myself which gives the dish an even more genuine feel.
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For Later On
I keep leftovers in an airtight container in the fridge and they stay good for 2-3 days. To warm them up, I pop them in the oven at 175°C for about 15 minutes. I often freeze a portion too - it's so handy to have this fancy dish ready to go when I'm in a rush.
Frequently Asked Questions
- → Can you skip the fridge resting time?
- Resting lets the flavors meld and the potatoes soak up the sauce. While you can skip it, it can change the final taste and texture.
- → What type of potatoes work best?
- If Simply Potatoes aren't available, go for firm, fresh potatoes sliced thin. The texture will change slightly but still be delicious.
- → Can this dish be frozen?
- Freezing isn't ideal since the creamy sauce might separate when thawed. Fresh preparation is recommended for the best experience.
- → What cheese works best here?
- Aged cheddar adds the best depth of flavor. Avoid young cheddar for a less robust taste.
- → How do you know when it's done?
- Check that the potatoes are soft when poked with a knife, with a golden top and a thickened sauce.