Name: Creamy Delmonico Potatoes
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 pounds Yukon Gold potatoes, thinly sliced; 2 tablespoons butter; 1 shallot, finely chopped (or 1/2 small onion); 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups heavy cream; 1 1/2 cups sharp cheddar cheese, shredded; 1 cup Gruyère cheese, shredded; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon fresh thyme leaves (or 1/3 tsp dried thyme); 1/8 teaspoon ground nutmeg (optional); Extra cheese for topping (optional)

Golden, bubbly, and irresistibly creamy, these Delmonico potatoes are the ultimate comfort food side dish that transforms any meal into something special. Originating from the famous Delmonico’s restaurant in New York, this classic recipe has stood the test of time—and for good reason. The thinly sliced potatoes are layered in a velvety cheese sauce, baked to perfection, and crowned with a golden, bubbly crust that brings warmth and richness to every bite.

Perfect for holidays, dinner parties, or just a cozy weekend dinner, Creamy Delmonico Potatoes are the kind of dish that has guests scraping their plates for every last spoonful. It’s the ideal match for roasts, grilled meats, or even a simple green salad. Whether you’re planning a fancy feast or a casual family dinner, this creamy casserole will always be a hit.

What Kind of Potatoes Should I Use for Creamy Delmonico Potatoes?

Yukon Gold potatoes are the go-to choice for this dish. Their buttery texture and ability to hold shape while still soaking in flavor make them ideal. You could also use russet potatoes for a fluffier interior, but they may break down more easily in the sauce. If you’re aiming for maximum creaminess with structural integrity, stick to Yukon Gold.

Ingredients for the Creamy Delmonico Potatoes

Yukon Gold Potatoes
The heart of the dish. These potatoes provide a buttery texture that balances well with the creamy sauce.

Heavy Cream
This is what gives the potatoes their rich, velvety sauce. Don’t substitute with milk unless you want to sacrifice creaminess.

Sharp Cheddar Cheese
A bold cheese brings depth of flavor. It also helps create that gorgeous golden crust on top.

Gruyère Cheese
Adds a nutty undertone that complements the cheddar perfectly.

Butter
For sautéing and adding a touch of richness throughout the sauce.

Shallots or Onion
Adds a savory base note to the sauce. Shallots bring a milder, slightly sweet flavor.

Garlic
Because what creamy potato dish doesn’t benefit from a touch of garlic?

Flour
Used to thicken the sauce slightly when creating the roux with butter.

Fresh Thyme
Aromatic and herbaceous, thyme ties everything together.

Salt & Black Pepper
To season each layer and enhance the overall flavor.

Nutmeg (optional)
Just a pinch can add warmth and complexity to the cream sauce.

How To Make the Creamy Delmonico Potatoes

Step 1: Prepare the Potatoes

Peel and thinly slice Yukon Gold potatoes into 1/8-inch rounds. A mandoline works wonders here to keep everything uniform.

Step 2: Sauté the Aromatics

In a saucepan, melt butter and add finely chopped shallots (or onion) and garlic. Sauté until translucent and aromatic.

Step 3: Make the Roux

Sprinkle flour over the aromatics and stir continuously for 1-2 minutes. This forms the base that thickens the sauce.

Step 4: Add Cream and Seasoning

Slowly whisk in the heavy cream. Add salt, pepper, a pinch of nutmeg (if using), and fresh thyme. Let it simmer for a few minutes until thickened.

Step 5: Stir in Cheese

Reduce the heat and stir in shredded cheddar and Gruyère cheeses until smooth and melty.

Step 6: Layer and Bake

In a greased casserole dish, layer half of the potatoes, pour over half the cheese sauce, and repeat. Top with extra cheese and bake at 375°F (190°C) for 45-55 minutes, until bubbly and golden on top.

Step 7: Let It Rest

Allow the dish to rest for 10-15 minutes before serving so the sauce can settle and thicken.

How to Serve and Store Creamy Delmonico Potatoes

These potatoes pair beautifully with roasted meats like prime rib, pork tenderloin, or baked ham. Serve them straight from the oven for a piping hot and comforting side, garnished with fresh thyme or chives for a little color.

To store leftovers, cover the baking dish with foil or transfer to an airtight container. Refrigerate for up to 4 days. To reheat, pop it back into a 350°F oven until warmed through or microwave in individual portions.

Freezing isn’t ideal as the cream sauce can separate, but it can work in a pinch if wrapped tightly and used within a month.

Frequently Asked Questions

How do I prevent the sauce from curdling?

Make sure the cream doesn’t boil rapidly. Gentle simmering after adding the cheese helps keep everything smooth.

Can I make this ahead of time?

Yes! Assemble the dish and refrigerate it unbaked for up to 24 hours. Bring it to room temperature before baking.

Can I use a different type of cheese?

Absolutely. Fontina or even mozzarella can be swapped in, but stick with a blend of bold and melty cheeses.

What if I don’t have fresh thyme?

Dried thyme works in a pinch—use about 1/3 the amount. Or try rosemary or Italian seasoning for a different flavor profile.

Is it gluten-free?

As written, it contains flour, but you can use a gluten-free flour blend to make it suitable for gluten-free diets.

Want More Comforting Side Dish Ideas?

If you love these creamy potatoes, you’ll want to check out these other cozy classics:

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