Individual Delmonico Potatoes Recipe

This refined Individual Delmonico Potatoes Recipe transforms humble Yukon Golds into an elegant steakhouse side dish by simmering cubes of potato until tender, then mashing them into a silky bath of hot milk and heavy cream. Enriched with a gooey blend of white American cheese and salty Parmesan, each ramekin is baked to a bubbling, golden perfection that offers a luxurious, cheesy crust in every personal-sized portion. It is the ultimate decadent accompaniment for a special occasion dinner, bringing restaurant-quality comfort to your home table for the whole family.

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Individual Delmonico Potatoes Ingredients

The Potato Base:

2 pounds Yukon Gold potatoes: Peeled and diced into 1/2-inch cubes. Their waxy-creamy texture is superior for mashing without becoming gummy.
Kosher salt: For seasoning the boiling water generously.

The Rich Cheese Sauce:

3/4 cup Whole Milk & 3/4 cup Heavy Cream: A luxurious 50/50 blend for maximum richness.
1 1/2 cups Shredded White American Cheese: This is the secret to a velvety, emulsion-stable sauce that doesn’t break or become oily.
1/2 cup Freshly Grated Parmesan: Adds a sharp, nutty crust.

Finishing Touches:

1 tablespoon Unsalted Butter: Room temperature, for greasing the ramekins.
1 tablespoon Fresh Chives: Chopped fine for a pop of color and oniony bite.

How To Make Individual Delmonico Potatoes

Prep the Oven: Preheat your oven to 425 degrees F (220°C). Generously grease four 10-ounce ramekins with the softened butter. Place them on a rimmed baking sheet to catch any bubbling cheese spills.
Boil the Potatoes: Place the peeled, diced potatoes in a large pot and cover with cold water by an inch. Season heavily with salt. Bring to a boil, then reduce heat and simmer for about 10 minutes until they are fork-tender.
Create the Cheese Liquid: While the potatoes cook, heat the milk and heavy cream in a saucepan over medium heat just until small bubbles form around the edges (do not let it boil over). Gradually whisk in the shredded white American cheese until fully melted and smooth. Remove from heat immediately.
Dry and Mash: Drain the potatoes well. Return them to the hot empty pot and place over low heat for 1 minute, stirring constantly. This step evaporates excess moisture, ensuring a fluffy texture. Use a potato masher to crush the potatoes, leaving a few small clumps for texture.
Combine: Slowly pour the hot milk-cheese mixture into the mashed potatoes. Stir in 1/4 cup of the Parmesan. Mix gently until combined and creamy. Taste and adjust salt if needed (remember the cheese is salty!).
Bake: Divide the cheesy potato mixture evenly among the four prepared ramekins. Sprinkle the remaining Parmesan cheese over the tops. Bake for about 15 minutes, or until the tops are golden brown spots appear and the edges are bubbling vigorously.
Serve: Garnish with fresh chopped chives and serve piping hot.

Recipe Tips

Why White American Cheese? It contains sodium citrate, an emulsifying salt that allows it to melt into a perfectly smooth liquid without separating into oil and solids. It creates a texture you simply cannot get with cheddar alone.
Don’t Over-Mash: Delmonico potatoes traditionally have a bit of texture. Don’t whip them until smooth like puree; leave some small chunks for a rustic mouthfeel.
Drying the Potatoes: The step of returning the drained potatoes to the heat is crucial. Removing the water allows the potato starch to absorb the rich cream sauce better.
Ramekin Size: If you don’t have 10-ounce ramekins, you can bake this in a single 1.5-quart gratin dish, though you may need to add 5-10 minutes to the baking time.

What To Serve With Delmonico Potatoes

Filet Mignon: The classic Delmonico steakhouse pairing.
Creamed Spinach: A second rich side for a decadent meal.
Seared Scallops: The creamy potatoes complement sweet seafood beautifully.
Asparagus: Roasted or steamed asparagus adds a necessary green crunch.

How To Store Delmonico Potatoes

Refrigerate: Cover the ramekins tightly with foil or plastic wrap. They will keep in the refrigerator for up to 3 days.
Reheat: Remove plastic wrap. Reheat in a 350°F oven for 15-20 minutes until heated through. Microwaving is possible but won’t re-crisp the cheese topping.
Freeze: You can freeze the unbaked filled ramekins. Bake from frozen at 400°F for 30-40 minutes. Baked potatoes can also be frozen but may lose some textural quality.

Individual Delmonico Potatoes Nutrition Facts

Calories: 480 kcal
Fat: 32g
Carbohydrates: 38g
Protein: 14g
Calcium: 350mg

Nutrition information is estimated per serving (1 ramekin).

FAQs

Can I use Cheddar instead of American cheese?

You can, but the texture will be grainier and oilier. If you want cheddar flavor, try mixing half white American (for texture) and half sharp cheddar (for flavor).

What if I don’t have heavy cream?

You can use all whole milk, but the result will be less rich and slightly looser. Do not use skim milk, as it may curdle.

Can I make these ahead of time?

Yes! You can assemble the ramekins, cover them, and refrigerate them for up to 24 hours. Bake them straight from the fridge, adding about 5-10 minutes to the cooking time.