Now you can have these iconic steakhouse potatoes any time you want.
When a dish has been around for over 150 years, you just know it has to be good. Actually, Delmonico potatoes, named for the restaurant that created them, are beyond good. They are a creamy, tangy, cheesy side that I guarantee will become a staple in your house, as it is in mine.
Hailed as the first-ever fine dining restaurant when it opened in New York City in 1837, Delmonico’s was the brainchild of the Delmonico brothers and quickly became world-renowned until prohibition forced them to close their doors in 1923. But then in 1926, Italian immigrant Oscar Tucci bought and reopened it, and to this day, Delmonico’s has been delighting a range of clientele, including many very famous people, by serving its iconic dishes, not the least of which is their Delmonico potatoes.
Way, way back in the day, cooks had to boil and shred the potatoes by hand, but all you’ll have to do is thaw frozen shredded hash browns and transfer them to your baking dish. Then, you’ll make this simple but extraordinarily delicious cheese sauce, rich with heavy cream and sharp cheddar, and seasoned with garlic powder, onion powder, salt, and pepper; pour it on top of the potatoes and bake. Could not be easier!
At Delmonico’s (still in its original location in New York and also in other parts of New York State, Orlando, FL, and at the Venetian Hotel in Las Vegas), you might as well order Delmonico potatoes as a side to their equally famous Delmonico steak—an enormous and delectable rib eye.
Tips For Perfect Delmonico Potatoes
This recipe is simple and straightforward, but there are still a few things you should do to ensure the dish comes out perfectly. Once you’ve thawed your potatoes, you can put them in a clean dish towel and wring out any excess moisture before spreading them in the baking dish. Also, be sure to stir the sauce ingredients continually so that the milk and cream don’t scorch and so that a skin does not form on the top; then, when you add the shredded cheese, continue to stir until you achieve a smooth and creamy sauce. This takes a bit of patience because you want every shred to be melted, but it’s worth it!
FAQs & Tips
How Do I Store Leftovers?
Delmonico potatoes can be stored in an airtight container in the refrigerator for 3-4 days. The dairy-based dish should not be frozen, as the texture will be affected upon thawing.
Can I Use Diced Potatoes?
Yes. You can even use sliced potatoes if you like. The shape is up to you!
Can I Add A Topping?
There is a version of this recipe that calls for buttered breadcrumbs on top, but a simple scattering of freshly chopped herbs is really all you need.
Serving Suggestions
Let’s start with dinner. Although Delmonico potatoes are a perfect side for steaks, they are wonderful with Baked Chicken, Roast Pork Loin, or fish (cod or salmon). For a great vegetarian dinner, I love to serve these potatoes alongside Ratatouille. At lunchtime, I often top a bowl of these potatoes with some leftover Oven-Roasted Beef Brisket and a side of Sautéed Broccoli, or enjoy it as a companion to Broccoli-Cheddar Soup.
But one of my favorite ways to serve Delmonico potatoes is for breakfast (sure, leftovers, but sometimes I make them fresh to have with Spinach, Sausage, And Tomato Strata or Corn And Bacon Quiche). And if there are only enough Delmonico potatoes leftover for a single serving, I top them with Ranchero Sauce or Chimichurri for an afternoon snack!
Delmonico Potatoes
Ingredients
- 2 pounds frozen shredded hash brown potatoes thawed
- 1 cup whole milk
- 1 1/4 cups heavy cream
- 1 teaspoon dry mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 4 1/2 cups sharp cheddar cheese freshly grated
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Spread the thawed hash brown potatoes evenly in the prepared baking dish.
- In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder, onion powder, dried parsley, and black pepper. Cook over medium-low heat, stirring frequently.
- Once the mixture is warm, add the shredded cheddar cheese and continue stirring until the cheese is completely melted and the sauce is smooth.
- Pour the cheese sauce evenly over the potatoes in the baking dish. Bake in the preheated oven for 50-60 minutes, or until the edges are golden brown and bubbly.
- Serve warm, garnished with fresh parsley.
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