Delmonico Potato Bake

I mentioned a few posts ago that I was on a mission to get creative with our side dishes and these potatoes have been among the slew of recipes I’ve tried. I served them with the meatloaf from yesterday and they were the perfect accompaniment for that style of dish.

Different from a classic augratin potato, these potatoes are simmered to tender perfection in a creamy concoction flavored with garlic and onions and the slight (and delicious) hint of nutmeg. After their creamy bath, the potatoes bake in the oven with a quick but essential addition of lemon to brighten up the flavors. The entire dish is topped with a crunchy, buttery topping of parmesan hash browns and baked to bubbly, golden perfection.

I loved the uniqueness of this potato dish – the lightness of the lemon flavor was amazing with the creamy tenderness of the potatoes. I can see how these potatoes would be the perfect compliment to many dishes, from meatloaf to ham, turkey to steak.

One Year Ago: Tri Color Pasta Salad
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Delmonico Potato Bake

Yield: Serves 8-10

Delmonico Potato Bake


  • 3 tablespoons butter
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 2 1/2 cups heavy cream
  • 1 1/2 cups low-sodium chicken broth
  • 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1/8 teaspoon freshly grated nutmeg
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon grated zest and 2 teaspoons juice from 1 lemon
  • 5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped green onions


  1. Adjust the oven rack to the upper-middle position and heat the oven to 450 degrees. Melt 1 tablespoon butter in a large saucepan over medium heat. Cook the onion until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are translucent at the edges and the mixture is slightly thickened, about 10 minutes (the potatoes should not be cooked all the way through). Off the heat, stir in the lemon zest and juice.
  2. Transfer the potato mixture to a 9X13-inch baking dish and bake until bubbling around the edges and the surface is just golden, about 20 minutes. While the potatoes are baking, melt the remaining butter in a large nonstick skillet over medium heat. Cook the shredded potatoes until they are just beginning to brown, about 3-4 minutes. Add the remaining cream, remaining broth, and 1/2 teaspoon pepper to the skillet and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Off the heat, stir in 1/2 cup cheese and 2 tablespoons green onions.
  3. Remove the baking dish from the oven and top with the shredded potato mixture. Sprinkle with the remaining cheese and continue to bake until the top is golden brown, about 20 minutes. Let the potatoes cool for 15 minutes. Sprinkle with remaining green onions and serve.

Recipe Source: adapted from Cook’s Country December/January 2009

23 Responses to Delmonico Potato Bake

  1. Sarah Gardner says:

    Any thoughts on whether or not these could be frozen and then thawed before cooking in the oven?!?

    • Mel says:

      Sarah Gardner – I haven’t tried it but I think it probably could be frozen and either baked from frozen or thawed before baking.

  2. Marny says:

    I originally got this recipe from Cooks Country/America’s Test Kitchen and they were FABULOUS! However, I didn’t save the recipe and when I went back to get it and make it again, it was suddenly part of the “Premium Content” and no longer free. I was devastated. THANK YOU SO MUCH for saving me $$$$ because these potatoes were so good I was considering paying for the recipe !! I’m going to look around your site and see what other fab recipes you have. Thanks again !!

  3. […] week. But until then, please, please, please do not check back tomorrow. It will put the meatloaf, creamy potatoes and these celestial biscuits to […]

  4. Jenn says:

    I made these last night. I'm thinking that I may have to go heat some up for breakfast. Kids didn't appreciate them (green things in their potatoes turn them off), but that's okay–more for me. Oh, and I halved the recipe with great results.

  5. Melanie says:

    Hi Jenn – thanks for the tip on halving the recipe. Sorry your kids didn't like them – but glad they were worthy enough for breakfast fare!

  6. Melanie says:

    jb – thanks for your comment! I'm glad you've had success with some of the recipes you've tried and appreciate you letting me know!

  7. jb says:

    I made these last night with the glazed mini meatloaves (I see I wasn't the only one with this idea). All of it was FANTASTIC! I love, love, love your site. I actually made the mint brownies and caramel/choc chip/oatmeal bars for a shower this past weekend too. YUM! Thanks for always giving me the perfect recipe. 🙂

  8. Melanie says:

    Ok, Cicily – give it to me straight, what did you think of the potatoes?? (And the meatloaf?)

  9. Cicily says:

    I’ve got the potatoes in the oven, along with the meatloaf. I couldn’t stop snitching the shredded potatoe topping. OMGosh, I can’t wait for dinner. Hurry home honey! I think I will go easy on the meatloaf to make room for the potatoes. WOW! Thanks!

  10. Katy ~ says:

    I haven’t had Delmonico potatoes served like this but I certainly wouldn’t turn them down. Just pass that bowl my way. LUV potatoes.

    That you for sharing this delicious recipe!

  11. Valerie says:

    I’m copying this one! I need more side dish recipes.

  12. **** April **** says:

    Do you ever wish you had a scratch and sniff screen on your computer? WOW…that photo… yum!!!

  13. Nan says:

    definitelu going to try this one

  14. grace says:

    i’m always pleasantly surprised by the subtle hint of nutmeg in dishes like this. excellent alternative to boring ol’ mashed taters, melanie. 🙂

  15. Melanie says:

    Cicily, Lynn and others who asked – yes, I think you could sub half-and-half easily in this. It might be a tad less rich, but that may not be a bad thing, right?? If someone tries it, let me know how it goes.

    Alisha – hold your horses, I only make side dishes like this when my husband is home and can wrangle the kids while I cook. It happens maybe once every six months. 🙂

  16. Alisha says:

    That looks delicious but how do you have time to spend that much effort on a side dish?? You are wonder woman. (P.S. Making the meatloaf tonight. Made the Chicken Enchilada Pasta last night!)

  17. Queen B. says:

    i love potatoes more than i love chocolate !!!!!!!!!!
    this looks fab !

  18. Lynn Family says:

    I LOVE potato dishes and I can’t wait to try this. I have noticed that a lot of recipes call for heavy cream (which I am a big fan of 🙂 but I don’t always have it on hand. Is there something that could work as a substitute for the heavy cream?

  19. Jenn says:

    This sounds wonderful for a new side dish option. I’m like you in that we eat a lot of the same things for side dishes. I can’t wait to try this!

  20. Cicily says:

    I am making your meatloaf recipe this week and bought some potatoes to go with it. I am all out of cream but have plenty of 1/2 &1/2 left over from makind homemade ice cream. Do you think that would work ok as a substitute? I love your blog (and your sister’s/SIL?). I’ve used nothing but the two for almost a month now. My husband is so happy I found this blog!

  21. Ivana says:

    I have a pot-luck event later in the week, this is definitely something I’m going to try to make, such a unique side dish!

  22. Barbara says:

    Super recipe! I love the idea of putting Parmesan hash browns on top- very unusual. And lots of garlic too. Some lemon just makes things taste so much better, doesn’t it?

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