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I’ve gotta tell you about this tried-and-true dish that everyone requests when they come over. You make these Delmonico potatoes ahead of time and they always wow a crowd. There’s nothing like digging into a cheesy, extra-creamy potato bake with whatever protein you’ve got on hand. Cool fact? The nod to the legendary New York Delmonico’s restaurant is real, and honestly, it’s clear why folks still make it after all these years.
Why This Meal Stays On Repeat For Me
This one’s honestly a lifesaver. You can snag a bag of already shredded potatoes (because who wants to wash that grater, right?) and that’ll speed things up. Mixing sharp cheddar with real cream and milk makes it crazy rich and delicious. Wanna know the best perk? You can make it days in advance and double up the batch for big gatherings.
Grab These Items Before You Start
- Shredded Potatoes: I usually use the store-bought Simply Potatoes since it saves time. If you’d rather go homemade, just cook and grate four or five potatoes yourself.
- Rich Cheddar: Freshly shred a sharp cheddar block for bonus flavor, or use what’s in your fridge already shredded.
- Milky Goodness: Both heavy cream and regular milk—trust me, you need both in this.
- Flavor Boosters: Don’t forget paprika, pepper, nutmeg, salt, and dry mustard powder to round everything out.
- All The Butter: Dot some butter on the casserole. More is always better on top.
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Time To Whip It Up
- Prepping the Pan
- Butter up your 8x8 baking dish, then dump in those shredded potatoes nice and even.
- Creamy Cheese Action
- On your stove, warm milk, cream, mustard, nutmeg, salt, and pepper over medium. Whisk till it’s almost boiling, then toss in the cheese and let it melt, stirring. Pour that all over the potatoes.
- Chill Out
- Let the whole thing cool for a sec. Top with pieces of butter and a good shake of paprika. Cover up and stick it in the fridge to hang out overnight.
- Bakery Magic
- The next day, remove the cover, set your oven to 350°F, and bake about 45 minutes or until it’s gold and all bubbly on the edges.
Tricks For Nailing It Every Time
Here’s how I make sure it always turns out right. Grate your potatoes fresh if you want, but store-bought works for busy days. Really go for even sauce coverage so every bite’s awesome. Chill it in the fridge overnight because it honestly gets so much better by morning. Making extra? Throw it in a 9x13 dish and leave it in the oven for a full hour.
Bring It To The Table
This casserole goes with everything—roast beef, pork chops, baked chicken, or whatever you like. Didn’t finish it all? Put leftovers in the fridge for 3–4 days and warm them at 375°F with foil until hot and cheesy again. While I skip freezing before baking, I’ve found that extra pieces hold up in the freezer just fine if cooked first.
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Frequently Asked Questions
- → Can I swap fresh potatoes for Simply Potatoes?
Yes, fresh potatoes work, but you'll need to slice them thin and pre-cook slightly. Simply Potatoes save time since they're ready to go.
- → Why refrigerate the casserole overnight?
Letting it sit overnight helps the potatoes soak up the flavorful sauce. It makes the dish richer and saves you time on busy days.
- → Can the casserole be frozen?
Freezing is possible, but the texture of the sauce might change a bit. It’s best stored in the fridge and eaten fresh within 3 days for the best taste.
- → What can I use instead of whipping cream?
Half-and-half is a lighter option, though the sauce won't be as rich. A mix of milk and cream gives the ideal texture and flavor balance.
- → Why are these called "Delmonico" potatoes?
They get their name from Delmonico's Restaurant in New York, known for its upscale, cheesy potato dishes. This version is a creamier twist on classic scalloped potatoes.