The Art of the Elevated Casserole: Perfecting Potatoes Delmonico

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A sophisticated steakhouse classic featuring par-boiled diced potatoes in a rich, nutmeg-scented white cheddar sauce with a crispy panko crust.

Scale

3 lbs Russet potatoes

4 tbsp unsalted butter

4 tbsp all-purpose flour

2 1/4 cups whole milk

1/2 cup heavy cream

2 cups sharp white cheddar cheese, shredded

1/2 tsp ground nutmeg

3/4 cup panko breadcrumbs

1/4 cup grated Parmesan

Salt and white pepper to taste

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1. Boil whole potatoes in salted water for 20 minutes until par-cooked.

2. Chill potatoes completely, then peel and dice into half-inch cubes.

3. Create a blond roux with butter and flour, then slowly whisk in milk and cream.

4. Remove sauce from heat and melt in the white cheddar and nutmeg.

5. Fold potatoes into sauce and transfer to a greased baking dish.

6. Top with a mixture of panko, butter, and Parmesan.

7. Bake at 375 Fahrenheit for 35 minutes until golden brown.

Chill the potatoes before dicing to ensure they hold their shape.

Use freshly grated white cheddar for the smoothest melt.

Allow the dish to rest for 10 minutes before serving to set the sauce.

Find it online: https://www.flavourrecipe.com/potatoes-delmonico/