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Our Family's Go-To Overnight Delmonico Potatoes
Gotta tell you about the recipe everyone bugs me for when we have gatherings. These Delmonico Potatoes are knockout good and save me tons of stress when planning dinner parties. This creamy, cheese-loaded potato bake goes perfectly with any kind of meat dish. The cool backstory? It actually came from the old-school Delmonico's in New York City, and I completely get why it's been around forever.
What Makes This Dish My Absolute Favorite
Honestly, this potato dish changes everything. I'm all about using those ready-shredded potatoes to cut corners because who's got time to grate potatoes anymore? When you mix sharp cheddar with that cream and milk combo, you end up with this crazy-rich sauce that just feels like heaven in your mouth. And the biggest win? You can fix it the night before and even make twice as much when you've got lots of hungry folks coming over.
Kitchen Stuff You'll Want
- For the Potatoes: I normally pick up Simply Potatoes at the grocery store because they're such a lifesaver, but feel free to cook and shred about 4-5 potatoes yourself if that's your thing.
- The Cheese Situation: Grab some good quality sharp cheddar - freshly grated tastes amazing, but the bagged stuff works fine too.
- The Creamy stuff: You'll need both milk and whipping cream - don't try to skip either one.
- Seasonings: Mustard, nutmeg, paprika, salt and pepper come together for that perfect flavor boost.
- Butter: Go all in here - those little butter dots on top make all the difference.
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The Cooking Process
- Prepping Your Baking Dish
- Start with an 8 x 8 dish, give it a good butter coating, then dump those shredded potatoes right in.
- Creating That Dreamy Cheese Sauce
- In your saucepan, combine milk, whipping cream, salt, mustard, pepper and nutmeg. Keep stirring over medium high heat until you almost see bubbles, then throw in your cheddar. Once everything's smooth and melted, pour it all over the potatoes.
- Overnight Magic
- Cool it down a bit, put some butter slices on top, dust with paprika, then cover and stick it in your fridge till morning.
- Baking Day
- When you're ready, warm up your oven to 350°F and bake uncovered for around 45 minutes until you get that gorgeous golden top and bubbly edges.
Tricks For The Best Results Every Time
Want my insider tips? Freshly shredded potatoes really do taste better, but store-bought works in a pinch. Make sure that sauce gets into every nook and cranny for consistent flavor. Don't skip the overnight fridge time - it seriously makes everything taste way better. If you're cooking for a crowd, switch to a 9 x 13 dish and give it a full 60 minutes in the oven.
Enjoying Your Potato Creation
This stuff tastes amazing alongside basically any meat - try it with a nice roast beef, some tasty pork chops, or whatever chicken dish you love. Got some left? It'll stay good in the fridge for 3-4 days - just warm it up at 375°F with some foil on top until it's hot all the way through. While I wouldn't freeze it before you cook it, any leftover portions actually freeze pretty well.
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Frequently Asked Questions
- → Can I use uncooked potatoes instead of pre-packaged ones?
Absolutely! Just slice the fresh potatoes thin and cook them a bit beforehand. Pre-packaged ones skip that step for convenience.
- → Why let the dish sit overnight?
This resting time lets the potatoes soak in all the creamy flavors. It also makes it easier to plan your meal in advance.
- → Can I freeze it instead of refrigerating?
It’s possible, but the creamy sauce texture might shift a little after freezing. It tastes best when served fresh or refrigerated for a few days.
- → What can I use instead of cream?
If you want a lighter option, half-and-half works well. Just keep in mind it might not be quite as rich or creamy.
- → What’s special about Delmonico potatoes?
The dish dates back to Delmonico’s in New York, known for its indulgent cheesy and creamy flavors. It’s like a fancier take on scalloped potatoes.