These Delmonico potatoes are super easy to prepare with leftover or freshly cooked and diced potatoes. The potatoes are baked in a white sauce with shredded cheese and buttery bread crumbs.
Named after the New York restaurant where they were created, Delmonico potatoes date back to 19th century. This version is made with a simple white sauce and shredded Swiss or cheddar cheese.
- White Sauce
- 6 tablespoons butter, divided
- 4 tablespoons flour
- 2 cups milk
- salt and white pepper or freshly ground black pepper
- 2 cups diced cooked potatoes
- shredded mild cheddar or Swiss cheese
- 1 cup soft bread crumbs
Heat the oven to 425° F.
Melt 4 tablespoons of butter in a saucepan over low heat; stir in flour. Cook and stir for 2 to 3 minutes, but do not brown. Gradually stir in the milk and continue cooking over low heat, stirring constantly, until the sauce begins to thicken. Season with salt and pepper.
Combine the diced cooked potatoes with the sauce. Transfer the potatoes and sauce to a greased shallow baking dish.
Sprinkle shredded cheese over potatoes.
Put the bread crumbs in a bowl. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until they are thoroughly coated.
Sprinkle the bread crumbs over the potatoes.
Bake for about 20 minutes, or until the crumbs are nicely browned.
Makes 4 servings.
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