Delmonico Potatoes are the ultimate cheesy comfort food side dish with a rich, creamy texture that makes every bite unforgettable. This easy crowd-pleaser is a guaranteed hit at any gathering.
These classic potatoes feature a velvety cheese sauce poured over hash browns, baked to golden perfection. They’re make-ahead friendly, freezer-safe, and impossible to resist.
Star Players in These Delmonico Potatoes
- Frozen shredded hash brown potatoes (32 oz) – A time-saving base that crisps up beautifully under the creamy cheese sauce.
- Milk (1 cup) – Adds a subtle creaminess to balance the richness of the sauce.
- Heavy cream (1 cup) – Delivers that luxurious, velvety texture that sets Delmonico Potatoes apart.
- Dry mustard (1 tsp) – Gives the cheese sauce a gentle tang and depth without overwhelming flavor.
- Salt (1 tsp) – Essential for enhancing all the savory elements.
- Garlic powder (¼ tsp) – Provides a mild, aromatic kick to elevate the overall flavor.
- Black pepper (¼ tsp) – Offers a subtle heat that rounds out the creamy profile.
- Shredded cheddar cheese (4 cups) – The star of the show, melting into a smooth, bold, and ultra-cheesy sauce.
How to Make These Irresistible Delmonico Potatoes
Preheat the oven and prep your baking dish—this one’s going to be a breeze. Spread thawed hash browns evenly in the dish for a base that’s ready to soak up every drop of cheesy goodness.
On the stove, whisk together milk, cream, seasonings, and a mountain of cheddar until smooth and melted. This golden sauce is then poured right over the potatoes.
Pop it in the oven uncovered for about an hour. The top turns beautifully golden, and the inside stays lush and creamy. It’s a simple process with over-the-top flavor.
Tips & Tasty Twists for Delmonico Potatoes
For extra depth, swap half the cheddar for smoked gouda or sharp white cheddar. Want a crispy topping? Add crushed buttery crackers or panko during the last 15 minutes of baking.
These potatoes pair wonderfully with holiday roasts, weeknight chicken, or even brunch. You can also stir in chopped ham or cooked bacon to turn them into a hearty main dish.
Planning ahead? This dish is tailor-made for entertaining. Assemble it a day early and bake just before serving for stress-free prep.
Keep ‘Em Fresh: Storing Delmonico Potatoes
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, cool completely, then wrap tightly with foil or transfer to a freezer-safe dish. Reheat in the oven at 350ºF until warmed through, adding a splash of cream if needed to restore moisture.
Craving comfort food never looked so easy—or tasted so indulgent.
Delmonico Potatoes
Ingredients
- 1 tsp dry mustard
- ¼ tsp black pepper
- 1 32-oz package frozen shredded hashbrown potatoes, thawed
- 1 tsp salt
- 1 cup milk
- ¼ tsp garlic powder
- 1 cup heavy cream
- 4 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350ºF and lightly coat a 9×13-inch baking dish with cooking spray. Evenly distribute the thawed hashbrown potatoes across the bottom of the prepared dish and set aside.
- In a 6-quart saucepot, combine the milk, heavy cream, dry mustard, salt, garlic powder, and black pepper. Stir in the cheddar cheese and warm the mixture over medium-low heat, allowing the cheese to melt into a smooth, cohesive sauce.
- Pour the cheese sauce evenly over the potatoes in the baking dish.
- Bake uncovered for 1 hour, until the top is bubbling and lightly golden.
