Classic Delmonico Potatoes: A Luxurious American Heritage Dish

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Classic Delmonico Potatoes

Dating back to the legendary Delmonico’s Restaurant in New York City during the 1800s, Delmonico Potatoes represent the pinnacle of American potato dishes. This luxurious preparation transforms humble potatoes into an elegant side dish that has graced fine dining tables for over 150 years. I’ve perfected this recipe to capture the essence of the original while ensuring it meets modern tastes.

The History Behind the Dish

Delmonico’s Restaurant, which opened in 1837, revolutionized American fine dining. The restaurant’s namesake potato dish became an instant classic, combining perfectly cooked potatoes with a rich cream sauce and golden-brown Parmesan crust. It’s a testament to the enduring appeal of well-executed simplicity.

Ingredients

For the Potatoes

  • 4 large Yukon Gold potatoes (about 1.5 lbs/680g)
  • 2 tablespoons (30g) kosher salt (for boiling water)

For the Cream Sauce

  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 4 tablespoons (60g) unsalted butter
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (100g) freshly grated Parmesan cheese
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (1g) white pepper
  • ¼ teaspoon ground nutmeg
  • 2 cloves garlic, finely minced

For the Topping

  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 tablespoons (30g) melted butter
  • 2 tablespoons fresh parsley, finely chopped

Detailed Instructions

Preparing the Potatoes

  1. Fill a large pot with cold water and add 2 tablespoons of kosher salt.
  2. Carefully peel the Yukon Gold potatoes, ensuring even sizing for consistent cooking.
  3. Slice the potatoes into uniform 1-inch (2.5cm) thick rounds.
  4. Place the potato slices in the cold salted water and bring to a boil over high heat.
  5. Reduce heat to medium and simmer until the potatoes are just tender when pierced with a knife, about 12-15 minutes.
  6. Using a slotted spoon, carefully remove each potato slice, keeping them intact.
  7. Place on a paper towel-lined baking sheet to drain excess water.

Creating the Perfect Cream Sauce

  1. In a heavy-bottomed saucepan, melt the butter over medium heat until foamy.
  2. Add the minced garlic and sauté until fragrant but not browned, about 1 minute.
  3. Sprinkle in the flour while whisking continuously.
  4. Cook the roux for 2 minutes, stirring constantly to eliminate any raw flour taste.
  5. Combine the milk and cream in a separate container.
  6. Gradually whisk the warm milk-cream mixture into the roux, adding it in a steady stream.
  7. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon.
  8. Add the Parmesan cheese, salt, white pepper, and nutmeg.
  9. Stir until the cheese is completely melted and the sauce is silky smooth.

Assembly and Finishing

  1. Position your oven rack 6 inches from the broiler and preheat to high.
  2. Select a shallow, broiler-safe baking dish, preferably white for presentation.
  3. Arrange the cooked potato slices in a slightly overlapping pattern.
  4. Pour the hot cream sauce evenly over the potatoes, ensuring each slice is well-coated.
  5. In a small bowl, combine the remaining Parmesan cheese with melted butter.
  6. Sprinkle this mixture evenly over the top of the potatoes.
  7. Place under the broiler for 5-7 minutes, watching carefully.
  8. Remove when the top is golden brown with appealing darker spots.
  9. Let rest for 5 minutes to allow the sauce to set slightly.
  10. Garnish generously with freshly chopped parsley before serving.

Expert Tips for Perfect Results

  • Select uniformly sized Yukon Gold potatoes for their buttery flavor and ability to hold their shape.
  • Start the potatoes in cold water to ensure even cooking.
  • Test potato doneness with a knife – it should slide in easily but the slices should still hold their shape.
  • When making the sauce, ensure your roux is cooked but not browned for the classic pale cream color.
  • Use freshly grated Parmesan cheese – pre-grated versions won’t melt as smoothly.
  • Watch carefully during broiling as the difference between perfectly golden and burnt can be mere seconds.

Nutrition Information

Per serving (serves 6):

  • Calories: 485
  • Total Fat: 38g
  • Saturated Fat: 24g
  • Cholesterol: 115mg
  • Sodium: 890mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 2g
  • Protein: 12g

This classic Delmonico Potatoes recipe creates a dish that’s equally at home at an elegant dinner party or a special family meal. The combination of perfectly cooked potatoes, rich cream sauce, and golden Parmesan crust captures the essence of American fine dining history while satisfying modern palates.

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