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Delmonico Potatoes

These rich, cheesy potatoes are perfect for a large family gathering or a potluck supper. —Mrs. Arnold Sonnenberg, Brookville, Ohio
  • Total Time
    Prep: 55 min. + chilling Bake: 50 min.
  • Makes
    16 servings


  • 9 medium potatoes, unpeeled
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1-1/2 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 pounds shredded sharp cheddar cheese


  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender. Drain and refrigerate several hours or overnight.
  • Peel potatoes and coarsely shred. In a saucepan, heat the milk, cream, salt, mustard, pepper and nutmeg over medium heat until bubbles form around side of pan. Reduce heat; add cheese, stirring until melted.
  • Place potatoes in a greased 13-in. x 9-in. baking dish. Pour cheese sauce over potatoes. Bake at 325° for 50-55 minutes or until heated through.
Nutrition Facts
1/2 cup: 282 calories, 19g fat (14g saturated fat), 72mg cholesterol, 515mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 12g protein.

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