Delmonico Potatoes are the ultimate comfort food that’s perfect for any occasion. Made with creamy and cheesy shredded hash browns, this dish is rich and satisfying, and it’s sure to become a staple in your household. Whether you’re looking for a side dish to accompany a roast or a delicious main course, these Delmonico Potatoes are an excellent choice.
My family loves Delmonico Potatoes, and it has become our go-to dish for any gathering. My husband, in particular, can’t get enough of it. He loves the creamy texture and the cheesy flavor, and he always asks for seconds. Whenever we have guests over, they always rave about this dish, and I love how easy it is to make. The best part is that it can be prepared ahead of time, making it the perfect stress-free dish for any party or get-together.
“Why These Delmonico Potatoes are a Must-Try!”
- This recipe is easy to make and can be prepared ahead of time, making it perfect for any occasion.
- The combination of creamy hash browns and melted cheddar cheese makes for a delicious and satisfying dish.
- The addition of dry mustard, garlic powder, and parsley gives these potatoes a unique and flavorful twist.
- This recipe uses simple and affordable ingredients that can be found in any grocery store.
- The serving size is perfect for feeding a crowd, making it an excellent option for family gatherings or potlucks.
Ingredients:
- 1.5 kg (3.3 lbs) frozen shredded hash browns, thawed
- 240 ml (1 cup) milk
- 240 ml (1 cup) heavy cream
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp black pepper
- 450 g (4 cups) sharp cheddar cheese, grated
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray.
- Spread the thawed hash browns evenly in the baking dish and set aside.
- In a large saucepan, combine the milk, heavy cream, dry mustard, salt, garlic powder, parsley, and black pepper. Place the saucepan over medium-low heat and add the grated cheddar cheese, stirring frequently until the cheese is melted.
- Pour the cheese mixture over the hash browns in the baking dish.
- Bake the dish, uncovered, in the preheated oven until the edges have turned golden brown, which should take around 60 minutes.
- Remove the dish from the oven and let it cool for a few minutes before serving. Enjoy!
Notes:
- To make this recipe ahead of time, prepare it as directed up to step 4, cover the dish with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic wrap and bake as directed.
- For a healthier version, you can use reduced-fat cheese and milk.
- If you prefer a crispy texture, you can broil the dish for 1-2 minutes after baking.
Cheesy and Creamy Delmonico Potatoes
Ingredients
- 1.5 kg 3.3 lbs frozen shredded hash browns, thawed
- 240 ml 1 cup milk
- 240 ml 1 cup heavy cream
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp black pepper
- 450 g 4 cups sharp cheddar cheese, grated
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray.
- Spread the thawed hash browns evenly in the baking dish and set aside.
- In a large saucepan, combine the milk, heavy cream, dry mustard, salt, garlic powder, parsley, and black pepper. Place the saucepan over medium-low heat and add the grated cheddar cheese, stirring frequently until the cheese is melted.
- Pour the cheese mixture over the hash browns in the baking dish.
- Bake the dish, uncovered, in the preheated oven until the edges have turned golden brown, which should take around 60 minutes.
- Remove the dish from the oven and let it cool for a few minutes before serving. Enjoy!
Notes
For a healthier version, you can use reduced-fat cheese and milk.
If you prefer a crispy texture, you can broil the dish for 1-2 minutes after baking.