Potatoes Delmonico Recipe A Classic Gourmet Side Dish

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Introduction

Potatoes Delmonico is a luxurious potato casserole born in the kitchens of Delmonico’s Restaurant in New York City, one of America’s very first fine dining establishments (founded in the early 1800s). This dish was crafted to impress wealthy patrons with creamy textures, buttery richness, and golden crusts. Unlike simple mashed or baked potatoes, Potatoes Delmonico elevates humble spuds into a gourmet side that pairs beautifully with roast meats, steaks, or holiday feasts.

Ingredients (Serves 6–8)

  • Potatoes – 3 lbs (Yukon Gold or Russet, peeled and sliced ¼-inch thick)
  • Butter – 6 tbsp (unsalted, divided)
  • All-purpose flour – 3 tbsp
  • Whole milk – 3 cups (warm)
  • Heavy cream – 1 cup
  • Shallot – 1, finely minced (or substitute onion)
  • Garlic – 2 cloves, minced
  • Nutmeg – ¼ tsp (freshly grated, optional)
  • Salt – 1 ½ tsp (adjust to taste)
  • Black pepper – ½ tsp (freshly cracked)
  • Gruyère cheese – 1 ½ cups, shredded (for creaminess and nutty flavor)
  • Parmesan cheese – ½ cup, grated (for golden crust)
  • Breadcrumbs – ½ cup (panko preferred, for crunch)
  • Fresh parsley – 2 tbsp, chopped (for garnish)

Instructions

Step 1: Prepare the Potatoes

  1. Peel and thinly slice the potatoes into ¼-inch rounds.
  2. Place in a large pot, cover with cold salted water, and bring to a gentle boil.
  3. Cook for 5–6 minutes only (just until slightly tender). Drain and set aside.

Step 2: Make the Delmonico Cream Sauce

  1. In a saucepan, melt 4 tbsp butter over medium heat.
  2. Add shallot and garlic, sauté until fragrant and soft.
  3. Whisk in the flour, cooking for 1–2 minutes to form a roux.
  4. Slowly pour in the warm milk and cream, whisking constantly until thick and smooth.
  5. Stir in nutmeg, salt, and pepper.
  6. Add 1 cup Gruyère cheese, stirring until melted into a velvety sauce.

Step 3: Assemble the Dish

  1. Preheat oven to 375°F (190°C).
  2. Butter a large baking dish (9×13 inches).
  3. Layer half the potatoes, then pour over half the sauce.
  4. Add the remaining potatoes and cover with the rest of the sauce.
  5. Sprinkle with the remaining ½ cup Gruyère, Parmesan, and breadcrumbs. Dot with the last 2 tbsp of butter.

Step 4: Bake to Golden Perfection

  1. Place in the preheated oven and bake uncovered for 35–40 minutes until bubbly and golden brown on top.
  2. Let rest for 10 minutes before serving so the sauce sets.
  3. Garnish with chopped fresh parsley.

Methods & Variations

  • Classic Delmonico style: Traditionally baked in small individual gratin dishes for elegant plating.
  • Lighter version: Swap heavy cream for half-and-half and reduce cheese slightly.
  • Flavor twist: Add crispy bacon, caramelized onions, or roasted garlic.
  • Cheese swap: Cheddar, Fontina, or even Blue Cheese can create different flavor profiles.

History

Delmonico’s in New York, established in 1827, was the birthplace of legendary American dishes like Eggs Benedict, Lobster Newberg, Baked Alaska, and Potatoes Delmonico. Potatoes were elevated from a simple side to a refined delicacy, served to Wall Street tycoons, European aristocrats, and even presidents who dined at Delmonico’s. This dish became a symbol of American fine dining in the 19th century.

Benefits

While indulgent, Potatoes Delmonico has its perks:

  • Potatoes – great source of potassium, vitamin C, and fiber.
  • Cheese & milk – provide calcium and protein.
  • Satisfying dish – a small serving goes a long way, perfect for special occasions.

Nutrition (per serving, approx. 1/8 of dish)

  • Calories: ~350
  • Protein: 10g
  • Carbohydrates: 28g
  • Fat: 22g
  • Fiber: 3g
  • Calcium: 20% DV

Conclusion

Potatoes Delmonico isn’t just food—it’s history baked into creamy layers. Whether you serve it for Thanksgiving, Christmas, or alongside a juicy steak, it brings old-world sophistication to your table. A dish loved by gourmets for nearly two centuries, it proves that potatoes, when treated with love, can be truly luxurious.

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