Description
Deliciously creamy and cheesy Delmonico Potatoes baked to golden perfection, this comforting side dish features shredded hashbrowns smothered in a rich cheese sauce, perfect for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes
- 1 (32-oz) package frozen shredded hashbrown potatoes, thawed
Cheese Sauce
- 1 cup milk
- 1 cup heavy cream
- 1 tsp dry mustard
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 4 cups shredded cheddar cheese
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350º F. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking. Spread the thawed shredded hashbrown potatoes evenly in the prepared pan and set aside.
- Make Cheese Sauce: In a large saucepan, combine the milk, heavy cream, dry mustard, salt, garlic powder, and black pepper. Warm the mixture over medium-low heat, stirring frequently, then gradually add the shredded cheddar cheese. Continue to cook and stir until the cheese has melted completely to form a smooth, creamy sauce.
- Combine and Pour: Pour the warm cheese sauce evenly over the layer of potatoes in the baking pan, ensuring full coverage.
- Bake: Place the pan uncovered in the preheated oven and bake for 1 hour, until the potatoes are bubbly and golden brown on top. Remove from the oven and let cool slightly before serving.
Notes
- For extra crispy top, you can broil the potatoes for 2-3 minutes after baking but watch carefully to avoid burning.
- Using sharp cheddar cheese will add a stronger flavor to the dish.
- Allow the thawed potatoes to drain excess moisture for better texture.
- This dish can be prepared a day ahead and reheated in the oven covered with foil to maintain moisture.
