Creamy Delmonico Potatoes are a timeless comfort dish that transforms a handful of humble ingredients into a rich and indulgent side that’s perfect for holidays or any cozy dinner at home. With layers of tender potatoes, a luxuriously smooth cream sauce, and a golden cheesy topping, this recipe brings the kind of warmth that turns ordinary meals into something special.

Originally made famous by Delmonico’s restaurant in New York during the 19th century, this dish has stood the test of time. The modern version keeps all the classic richness but simplifies the process so anyone can enjoy it at home without fuss. Whether you’re planning a Sunday roast or bringing something memorable to a potluck, these creamy potatoes are the side everyone will talk about.

Why You’ll Love This Creamy Delmonico Potatoes Recipe

This dish delivers everything you want in a potato side: creamy, cheesy, and ultra comforting. The sauce clings to every slice, and when it comes bubbling out of the oven, golden and fragrant, it’s irresistible. It pairs with everything from ham to steak to roasted vegetables, making it one of the most versatile recipes you’ll ever make.

Plus, it’s easy to make ahead, feeds a crowd, and uses basic pantry ingredients. Once you try it, you’ll find yourself craving its creamy, velvety texture again and again.

What Kind of Potatoes Work Best for Delmonico Potatoes?

Russet potatoes are ideal for this recipe because of their high starch content and ability to absorb flavor while staying soft and fluffy. Yukon Golds are also a great option if you prefer a creamier bite with a bit more structure. Avoid waxy potatoes like red potatoes as they won’t give you that signature melt-in-your-mouth texture that defines this dish.

Ingredients for the Creamy Delmonico Potatoes

When you’re pulling together a dish this rich, every ingredient plays an important role. The creamy base and tender potatoes are only as good as the elements that bring them together.

Russet potatoes: The star of the dish, russets are perfect for baking and soaking up the rich cream sauce.
Heavy cream: This gives the sauce its indulgent, velvety body that makes the potatoes so satisfying.
Butter: Adds depth and silkiness to the sauce while giving it a rich foundation.
Garlic: Just enough to add a gentle, savory undertone.
Onion: Softened and cooked down, it gives the dish extra body and savory sweetness.
Sharp cheddar cheese: Melts into the sauce and adds a bold, tangy bite.
Parmesan cheese: Sprinkled on top for that crisp golden crust.
Flour: Helps thicken the sauce and create a roux base.
Milk: Balances out the richness of the cream without making it heavy.
Salt and pepper: To season the layers and enhance the overall flavor.
Fresh parsley (optional): For a pop of color and freshness before serving.

How To Make the Creamy Delmonico Potatoes

Step 1: Prepare the Potatoes

Peel and thinly slice the russet potatoes (about ¼ inch thick). You can use a mandoline slicer for even, uniform slices that cook evenly.

Step 2: Cook the Onion and Garlic

In a medium saucepan, melt butter over medium heat. Add finely chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic and stir for another minute.

Step 3: Make the Cream Sauce

Stir in flour and cook for 1 minute to make a roux. Slowly whisk in milk and heavy cream, making sure there are no lumps. Simmer until slightly thickened. Then stir in shredded cheddar cheese and season with salt and pepper to taste.

Step 4: Assemble the Layers

Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Layer half of the sliced potatoes in the dish, pour half the cheese sauce over them, then repeat with remaining potatoes and sauce. Finish with a generous sprinkling of Parmesan cheese.

Step 5: Bake Until Golden and Bubbly

Cover with foil and bake for 40 minutes. Remove foil and bake another 20-25 minutes until the top is golden brown and the potatoes are fork-tender. Let it rest for 10 minutes before serving, then garnish with fresh parsley if using.

How to Serve and Store Creamy Delmonico Potatoes

This creamy side dish serves 8 to 10 people easily, making it perfect for family gatherings or potlucks. Serve it right out of the oven for the best texture, but it’s just as delicious reheated the next day.

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, pop it back in the oven at 350°F until warmed through, or microwave individual servings.

You can also prepare the dish up to 24 hours in advance. Simply assemble, cover, and refrigerate. Bake when ready and add a few extra minutes to account for the chill.