Delmonico Potatoes

Recipe Summary

  • Preparation: Easy
  • Prep Time: 60 minutes
  • Cook Time: 1 hour 20 minutes
  • Yield: 6 servings


  • 4 Pacific Gold White Potatoes, about 1¾ lb total weight
  • kosher salt and freshly ground pepper
  • 2 cups extra-sharp cheddar cheese, shredded
  • 1 cup heavy (double) cream
  • 3 Tbsp unsalted butter, plus extra for greasing
  • 1½ cups all-purpose flour
  • ¾ cup dry mustard
  • ⅛ tsp ground cloves
  • pinch of cayenne pepper
  • 1 cup whole milk
  • 1 large shallot, minced
  • 1 tsp dried summer savory or thyme
  • 2 cups sourdough bread crumbs


  • Preheat the oven to 350°F.  Butter an 11 x 7 inch baking dish.
  • In a large pot of salted boiling water, cook the unpeeled whole potatoes until just tender when pierced with a small knife, about 25 minutes.  Drain, let cool, and peel.  Cut the potatoes into small dice.  Transfer to a large bowl and add ½ tsp kosher salt and ¼ tsp black pepper.  Toss to coat.  Add 1 cup of the cheese and ½ cup of the cream.  Mix well.
  • In a small, heavy saucepan, melt 1 Tbsp of the butter over medium-low heat.  Whisk in the flour, dry mustard, cloves, and cayenne and cook for 1 minute.  Whisk in the milk and the remaining ½ cup cream.  Raise the heat to medium-high and bring to a boil, whisking constantly, until slightly thickened, about 1 minute.  Remove from the heat.  Add ½ cup of the cheese, ¾ tsp kosher salt, and ¼ tsp black pepper and whisk until the cheese melts.  Pour the sauce over the potatoes and stir to blend.  Transfer to the prepared dish.
  • In a heavy frying pan, melt the remaining 2 Tbsp butter over medium heat.  Add the shallot and summer savory and sauté until the shallot softens, about 3 minutes. Add the bread crumbs and stir until they are crisp and golden, about 7 minutes.  Remove from the heat and let cool.  Stir in the remaining ½ cup cheese and ¼ tsp black pepper.  Set aside.
  • Bake the potatoes, uncovered, until the sauce is bubbling thickly and the potatoes are heated through, about 30 minutes.  Sprinkle the crumb topping evenly over the potatoes.  Continue to bake until the topping is crisp and the cheese is melted, about 10 minutes longer.  Remove from the oven and let stand for 5 minutes before serving.

Source:  Williams Sonoma Potato by Selma Brown Morrow