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Top Make Ahead Delmonico Potatoes
I'm excited to share this absolute crowd-pleaser everyone begs me to make. These Delmonico Potatoes are out-of-this-world creamy and will save your sanity if you need to prep in advance for guests. I always pair this cheesy, rich potato bake with whatever meat we're having. Here's something fun—the origin is Delmonico's in NYC, and it's easy to see why this comfort classic still gets love today.
Why I Never Skip Making This
This dish is next-level comfort, you guys. Using already shredded potatoes is such a lifesaver—who's got time to grate their own after work? Mixing cheddar, milk, and cream gives you the dreamiest, richest bite. The real win? You can whip it up earlier in the day, and if you’re feeding a crowd just do a double batch. Simple and super tasty.
Grab These From Your Pantry
- Butter: Don’t forget the butter—it gives you that golden, crispy topping especially if you add it before baking.
- Seasoning squad: A mix of nutmeg, mustard, paprika, salt, and black pepper brings a ton of flavor.
- Your Potatoes: I grab pre-shredded bags at the store to keep it easy, but you can go old-school with about 4 or 5 boiled potatoes if you want to shred them fresh.
- Creamy add-ins: Some milk and a splash of whipping cream take this to another level.
- Cheese, obviously: Sharp cheddar tastes amazing—fresh is awesome, bagged works too if you’re busy.
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Time to Cook These Up
- Baking Day
- The next day, crank your oven to 350°F, pop the pan in uncovered for around 45 minutes, and let that cheesy layer get all bubbly and browned.
- Chill Overnight
- Set aside to cool, dot plenty of butter over the top, toss on some paprika for color, cover it, and chill in your fridge for the night.
- Prep the Pan
- Start by greasing up an 8 x 8 pan, then heap in the shredded potatoes and spread them out.
- Whip Up the Sauce
- Grab a saucepan and whisk together your cream, milk, salt, mustard, pepper, and nutmeg over medium-high until it almost boils. Dump in the cheddar, keep stirring till it's melted, and pour it right over your potatoes.
How I Nail It Every Time
Here’s what I’ve learned: Fresh-grated potatoes bring a crazy good texture, but bagged ones make things fast so no worries. Pour that cheesy sauce everywhere—you want every inch covered. An overnight chill in the fridge seriously amps up the flavor. If you’re making loads, switch to a 9 x 13 pan and give it one full hour in the oven for melty goodness.
Serving and Storing Like a Pro
Pair these creamy potatoes with basically any protein—roast chicken, steak, pork chops, whatever you love. Leftovers? They’re great tucked in the fridge for three or four days. Just reheat at 375°F with foil until they’re bubbly again. I wouldn’t freeze before it’s cooked, but the baked leftovers hold up just fine in the freezer.
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Frequently Asked Questions
- → Can fresh potatoes work instead of Simply Potatoes?
Totally! Just cut fresh potatoes into thin slices and give them a quick boil first. Simply Potatoes are already cooked, which saves you that extra step if you use them.
- → What's the reason for chilling these overnight?
Resting overnight means the sauce soaks into the potatoes and the whole thing gets tastier. It’s also less hassle for you the next day.
- → Is it okay to freeze this bake?
You can freeze it, but after thawing the sauce might turn out a bit different. It tastes best if you keep it in the fridge and finish it off in a few days.
- → Can I use something lighter than whipping cream?
Half-and-half works for a lighter touch. The combo of cream and milk gives you that creamy texture, but you can swap if you want to cut back richness.
- → How do Delmonico potatoes get their name?
They’re called Delmonico after the NYC spot Delmonico's. What makes them special is the rich cheese sauce that turns plain potatoes into something fancy.