Make this classic Delmonico Potatoes recipe for family dinners or special occasions. This make-ahead casserole is the perfect side dish for beef, pork, or chicken. This recipe is easy, beautiful, and so delicious!
There are many, many different versions of Delmonico potatoes, and most of them claim to be the “original” or “real” recipe. I have no idea if the recipe I’m sharing today falls under either of those categories. It was given to me before I was married by a friend…so that’s at least 40 years ago. I’ve been making this Delmonico Potatoes recipe for so long that I don’t need to pull out the tattered recipe card because I know the ingredients by heart!
According to many sources online, Delmonico potatoes got their name from a New York City restaurant called Delmonico’s, where the recipe originated in the late 1800’s. The original Delmonico’s closed in 1923, but the recipe lived on. Back then, and for a very long time, the potatoes had to be boiled, peeled, and shredded. It was a lot of work, and it took time, but the end result was so worth the effort. I used this method for years, until I discovered a product called Simply Potatoes.
Simply Potatoes are just that…real potatoes that come shredded, ready to use, and are NOT frozen. They can be found in the refrigerated section of the grocery store, usually around the packaged deli meats. There are a few different varieties, but we like the shredded hash browns the best.
Ingredients
4 large russet potatoes, peeled and sliced into thin rounds
1 cup heavy cream
1/2 cup whole milk
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese