Potatoes DelMonico

Potatoes Delmonico is a luxurious and creamy potato dish that’s believed to have originated from the famous Delmonico’s restaurant in New York City during the 19th century. This dish is a variation of scalloped potatoes, featuring thinly sliced potatoes layered with a rich cheese sauce, baked until golden and bubbly. It’s a decadent side dish that pairs wonderfully with steak, roasted meats, or any special occasion meal. Here’s a simplified version of how to make Potatoes Delmonico.


  • 2 pounds (about 900g) potatoes (Yukon Gold or Russet), peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg (optional)
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 small onion, finely chopped (optional)
  • 2 cloves garlic, minced (optional)
  • Additional grated cheese for topping


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