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Let me start by saying that the name Delmonico Potatoes is far fancier than this dish actually is. Because all this dish is… is hashbrowns and cheese sauce. Granted, it is a homemade cheese sauce so it’s not all about shortcuts, and I can promise you that it certainly feels special, even one bite in. Perfect as a cozy side or as an accompaniment to a more formal meal, it’s a cinch to make no matter when you serve it.

Delmonico Potatoes originally come from their namesake, the Delmonico Steakhouse in New York City where they were created all the way back in the 19th century. While the original featured diced potatoes and breadcrumbs, this version is a simpler affair. (But it tastes every bit as delicious and indulgent.)

I have good news for you. You get to start with a bag of frozen hashbrowns here. You do have to thaw them, but there’s no grating or squeezing out liquid from potatoes to be done. Just set that bag on the counter for a while, open it up, and dump it in a baking dish while you get to work on that cheese sauce.

And that cheese sauce is easy too. There’s no roux, no slurry… you simply heat up some milk and cream in a saucepan, season it with ground mustard, garlic powder, parsley, and black pepper, and then stir in a very generous helping of grated cheddar cheese.

It’s not a thick sauce, it’s not a terribly fancy one either. But then again, neither are frozen hash browns, and yet somehow when you combine the two and bake them into bubbly cheesy oblivion, they become something so much more.

Serves 6

10m prep time

1h cook time

5
Rated 5 out of 5
Rated by 3 reviewers

Allergens: Milk

Ingredients
  • 1 (32 oz) package frozen shredded hash browns, thawed
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 4 cups sharp cheddar cheese, grated
Preparation
  1. Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Spread potatoes out evenly in pan and set aside.
  2. In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder, parsley, and black pepper. Place over medium-low heat and add cheese, stirring frequently until cheese melts.
  3. Pour cheese mixture over potatoes and bake, uncovered, until edges have turned golden brown, about 60 minutes. Enjoy!

Recipe adapted from Plain Chicken.