They’re just SO cheesy!
Let me start by saying that the name Delmonico Potatoes is far fancier than this dish actually is. Because all this dish is… is hashbrowns and cheese sauce. Granted, it is a homemade cheese sauce so it’s not all about shortcuts, and I can promise you that it certainly feels special, even one bite in. Perfect as a cozy side or as an accompaniment to a more formal meal, it’s a cinch to make no matter when you serve it.
10m prep time
1h cook time
1 (32 oz) package frozen shredded hash browns, thawed
1 cup milk
1 cup heavy cream
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
4 cups sharp cheddar cheese, grated
Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Spread potatoes out evenly in pan and set aside.
In a large saucepan, combine milk, heavy cream, dry mustard, salt, garlic powder, parsley, and black pepper. Place over medium-low heat and add cheese, stirring frequently until cheese melts.
Pour cheese mixture over potatoes and bake, uncovered, until edges have turned golden brown, about 60 minutes. Enjoy!