Delmonico Potatoes
A richly indulgent dish, Delmonico Potatoes combine creamy textures with a golden, cheesy top for an effortlessly crowd-pleasing side. Perfect for make-ahead preparation, they offer convenience without sacrificing flavor.
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.
Notes
This dish can be assembled ahead of time and stored in the refrigerator or freezer for future use.