What do Eggs Benedict, Chicken à la King, and Lobster Newburg have in common? They were all dishes born at Delmonico’s restaurant in New York City, which opened in 1837 and is lauded as “America’s first fine-dining establishment.”
But there’s another delicious specialty that was invented at the historic steakhouse: Delmonico Potatoes. The comforting cheesy casserole dates back to decades before the Civil War. Abraham Lincoln even dined at the restaurant during the war and was rumored to be a fan of the potatoes. Once after a meal, he reportedly told Lorenzo Delmonico, the founder of the restaurant, “In Washington, where I live, there are many mansions, but no cooks like yours.”
What Are Delmonico Potatoes?
So there’s a chance Lincoln liked them, but what exactly are they? What we eat today varies from what Delmonico’s patrons enjoyed in the 19th century. Our most popular Delmonico Potatoes recipe is a shredded potato casserole made with a cheesy sour-cream-based sauce. However, the historical recipe uses heavy whipping cream and Parmesan to give the potatoes their creamy bite.
How to Make Delmonico Potatoes
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It’s easy to skip the first few steps of making Delmonico Potatoes. You’re welcome to boil, refrigerate, and grate your own spuds, but there’s no shame in buying pre-shredded hash browns either. Either way, once your potatoes are ready, set the oven to 350 degrees F and mince onions that will sweeten the potatoes once cooked.
Combine the onions with melted butter, parsley, and salt and pepper in a small bowl. In another bowl, whip together sour cream and milk. I tried replacing those last two ingredients with Greek yogurt and heavy cream to delicious success.
In a greased casserole dish, spread half of the potatoes evenly across the bottom. Layer half of the onion-butter combination over the potatoes, then pour the sour cream and milk over that. Cover with half a cup of cheese (I prefer a Cheddar blend). Repeat the process with potatoes, butter mixture, creams, and cheese. Bake it for an hour, until the cheese on top is lightly browned.
The result? A creamy, cheesy delight with a story to share.
Get the recipe: Delmonico’s Potatoes