🥔 Potatoes Delmonico
Ingredients:
-
2 lbs Yukon Gold or Russet potatoes, peeled and diced into small cubes (about ½ inch)
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
-
2 cups heavy cream (or 1 cup cream + 1 cup whole milk)
-
1/2 teaspoon salt (more to taste)
-
1/4 teaspoon white or black pepper
-
1/8 teaspoon nutmeg (optional but traditional)
-
1 cup shredded Gruyère or sharp white cheddar cheese
-
1/2 cup grated Parmesan cheese
-
1/4 cup dry breadcrumbs (optional, for topping)
-
Chopped parsley, for garnish (optional)
🧑🍳 Instructions:
1. Preheat oven:
-
Set oven to 375°F (190°C). Butter a 2-quart baking dish.
2. Parboil the potatoes:
-
Bring a large pot of salted water to a boil.
-
Add diced potatoes and cook for 5–7 minutes, until just barely tender.
-
Drain well and set aside.
3. Make the cream sauce:
-
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1–2 minutes, until just golden.
-
Slowly whisk in the cream, stirring constantly until smooth and thickened, about 5–7 minutes.
-
Stir in salt, pepper, and nutmeg.
-
Add half the Gruyère (or cheddar) and all of the Parmesan. Stir until melted.
4. Combine and bake:
-
Fold the parboiled potatoes into the cheese sauce.
-
Pour into the prepared baking dish.
-
Top with remaining cheese and breadcrumbs, if using.
5. Bake:
-
Bake for 25–35 minutes, or until bubbly and golden brown on top.
6. Finish:
-
Let rest for 5–10 minutes before serving. Garnish with parsley if desired.
✅ Tips & Variations:
-
Classic vs. Modern: Some versions purée part of the potato mixture for a soufflé-like texture — but most modern versions keep them cubed.
-
Additions: Diced cooked bacon, sautéed leeks, or caramelized onions can be added to the sauce for more depth.
-
Cheese: Gruyère gives a more traditional, nutty flavor; cheddar offers a sharper bite.