Delmonico potatoes are deliciously creamy and cheesy, making them a side dish everyone loves. They mix tender potatoes with a rich sauce, making every bite so comforting!
These tasty potatoes are my go-to for gatherings. Everyone always asks for the recipe, and I can’t help but laugh when I see people go back for seconds! It’s that good! 😂
Key Ingredients & Substitutions
Frozen Shredded Hash Brown Potatoes: Thawing these makes them easy to mix. If you can’t find hash browns, diced fresh potatoes work too, but you’ll need to cook them beforehand until tender.
Sour Cream: Hitting the right creaminess is key here. If you prefer, Greek yogurt can substitute for a bit less fat and a nice tang. I personally like sour cream for its smoothness!
Condensed Cream of Chicken Soup: This is a flavor powerhouse! If you’re vegetarian or want to skip this ingredient, try a cream of mushroom soup instead. You’ll get a different profile but still delicious.
Mayonnaise: This adds richness. If you’re avoiding mayo, try a bit of cream cheese instead. It’ll still be creamy without that mayo flavor.
Sharp Cheddar Cheese: Using sharp cheese gives a stronger flavor. I love using a mix of cheddar and Monterey Jack for extra creaminess. Feel free to experiment!
How Do You Get the Perfect Creamy Texture?
Getting the right creamy texture is super important for delicious Delmonico potatoes! Here’s how to make sure yours come out perfectly creamy:
- Combine the sauce ingredients thoroughly before adding the hash browns. This ensures an even distribution of flavors.
- Don’t skimp on the mixing—make sure everything is well combined, then gently fold in the thawed hash browns. This helps keep the texture nice and fluffy.
- Layer the cheddar cheese on top instead of mixing it all in. This creates a golden cheesy crust that contrasts beautifully with the creamy potatoes.
- Check for doneness by inserting a fork: it should go through smoothly without resistance. If you’re unsure, a few extra minutes in the oven won’t hurt!
The Best Creamy Delmonico Potatoes Recipe
Ingredients You’ll Need:
- 4 cups frozen shredded hash brown potatoes (thawed)
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup mayonnaise
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup chopped green onions (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish will take about 15 minutes of prep time, and around 45-55 minutes to bake. In just under an hour, you’ll have a creamy casserole that’s ready to impress your family and friends!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This gives the oven time to get nice and hot while you prepare the dish. Don’t forget to grease your 9-inch round or square baking dish to prevent sticking!
2. Mix the Ingredients:
In a large mixing bowl, combine your thawed shredded hash brown potatoes, sour cream, condensed cream of chicken soup, mayonnaise, and 1 cup of the shredded cheddar cheese. If you’re using green onions, add them in now too! Don’t forget the garlic powder, onion powder, salt, and pepper. Mix everything together until it’s well combined. This is where the magic begins!
3. Spread into the Baking Dish:
Now, take the delicious potato mixture and transfer it into your prepared baking dish. Spread it out evenly so it cooks uniformly. This will help ensure every bite is as tasty as the last!
4. Add More Cheese:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the potato mixture. This cheesy layer will create a lovely golden crust while baking!
5. Bake It Up:
Place your dish in the preheated oven and bake for about 45-55 minutes. You’ll know it’s done when the cheese is golden brown and the potatoes are all hot and bubbly. The aroma is simply irresistible!
6. Cool and Garnish:
Once done, carefully remove the casserole from the oven and let it cool slightly. This will make it easier to serve. Before digging in, don’t forget to garnish with some freshly chopped parsley for a nice pop of color!
7. Serve and Enjoy:
Serve these creamy Delmonico potatoes warm as a side dish to your favorite meal. Trust me, everyone will be asking for more!
This recipe yields a rich, creamy, and cheesy casserole with tender, flavorful potatoes that everyone will love! Enjoy every bite!
FAQ about Creamy Delmonico Potatoes
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes, you can! If you prefer to use fresh potatoes, just peel and dice them into small cubes, then pre-cook them in boiling water until tender before mixing them into the casserole. This will help achieve that creamy texture you’re craving!
How Long Can I Store Leftover Delmonico Potatoes?
Leftover creamy Delmonico potatoes can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm them in the oven at 350°F (175°C) or in the microwave until heated through.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the casserole a day in advance and store it in the fridge before baking. Just cover it tightly with plastic wrap or foil. When you’re ready to bake, it may need an extra 5-10 minutes in the oven since it will be chilled.
What Can I Substitute for Mayonnaise?
If you’re looking to omit the mayonnaise, you can replace it with Greek yogurt or additional sour cream for a similar creamy consistency. This slight change will still keep the richness while lightening the dish a bit.
