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I first tasted Delmonico Potatoes during a trip to New York and instantly fell head over heels for this historic dish. Every time I make it, I'm transported back to the cozy atmosphere of those fancy NYC restaurants. The way the thick cream, gentle nutmeg flavor, and melty cheese work together creates something truly magical that always wows everyone at my dinner table.
Tasty Time Travel Experience
This ain't just any potato casserole. It takes you straight back to 19th century New York with every bite. I whip it up whenever there's something worth celebrating - the rich cream and aged cheddar pair wonderfully with that hint of nutmeg. Without fail, guests always beg me for the recipe after trying it.
In My Kitchen
- Potatoes: 20 oz Simply Potatoes or hand-grated spuds from my garden
- Milk: 3/4 cup organic whole milk
- Cream: 3/4 cup fresh heavy cream
- Salt: One teaspoon of my go-to kosher salt
- Mustard: One teaspoon dry mustard powder
- My seasonings: Freshly ground black pepper and grated nutmeg
- Cheddar: One cup aged cheddar I grate right before using
- Butter: 3 tablespoons unsalted butter
- Paprika: A tiny sprinkle for the finishing touch
My Step-by-Step Approach
- Getting ready
- First thing I do is butter my favorite dish generously. Then I spread out my grated potatoes in an even layer.
- My special sauce
- I slowly warm up my mix of milk, cream and spices. My kitchen starts smelling amazing from the nutmeg.
- Cheese time
- I turn down the heat and stir in my freshly grated cheddar until it's completely melted. The sauce gets silky smooth and so tempting.
- Putting it all together
- I pour my sauce over the potatoes, add little dabs of butter and sprinkle some paprika on top.
- My chef trick
- I let the dish sit overnight in the fridge. This really lets all the flavors come together perfectly.
- Baking it
- The next day I pop it in my preheated oven for about 45 minutes until it's golden and bubbling hot.
My Little Tricks
When I'm feeding a crowd, I just double everything and use my big baking dish. Sometimes I play around with cheeses by throwing in some Swiss gruyere or aged parmesan. When I've got extra time, I like to hand-grate the potatoes myself for that truly homemade touch.
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For Later
Leftovers go in an airtight container in the fridge and stay good for 2-3 days. I warm them up in the oven at 175°C for about 15 minutes. I often freeze a portion too, which comes in super handy when I need a fancy side dish on busy days.
Frequently Asked Questions
- → Can I skip the fridge resting time?
- Resting helps the flavors to combine and allows the potatoes to soak up the sauce. Skipping it is possible, but the dish won't turn out as intended.
- → What's the best potato type for this dish?
- If Simply Potatoes isn't available, use fresh firm potatoes sliced thinly. The texture might differ slightly but will still taste great.
- → Can this gratin be frozen?
- It's not recommended to freeze it since the creamy sauce may separate when thawed. Freshly prepared is best.
- → Which type of cheese is best?
- Aged cheddar works best because of its strong flavor. Avoid younger cheddars as they’re too mild.
- → How do I know when the gratin is done?
- The potatoes should be soft when tested with a knife, the surface golden, and the sauce thickened perfectly.