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Delmonico Potatoes

Delmonico potatoes are a great side dish for your Easter ham.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: delmonico potatoes, potato side dish
Servings: 6
Calories: 497kcal


  • 2 lbs yukon gold potatoes skin on, large dice
  • 4 tbs unsalted butter
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 2 tbs finely chopped leeks
  • 1 small onion finely diced
  • 1 large clove garlic finely diced or put through a press
  • 4 tbs flour
  • 3 cups half and half see NOTES
  • 1/2 cup heavy cream
  • 1/8 tsp ground nutmeg
  • 1 tsp salt
  • Pinch black pepper
  • 1 cup diced white American cheese divided
  • 3 tbs grated parmesan cheese divided


  • Preheat oven to 375 degrees F. Butter a 2 quart baking dish or gratin pan.
  • Cook potatoes until almost done (there should be a slight firmness in the center). Drain and set aside.
  • Melt butter in a large, deep skillet over medium heat. Add the bell peppers, onion and garlic. Cook for about 5 minutes or until onion is translucent.
  • Add the flour and stir so there are no lumps. Cook for about 1 minute. Gradually add the half and half, whisking so there are no lumps. Stir in the cream, 2 tbs of the Parmesan cheese and about 3/4’s of the diced American cheese. Stir until cheese is melted. Add the salt, pepper and nutmeg. Reduce heat to low and simmer for 5 minutes.
  • Add the potatoes and leeks and stir to coat. Turn potato mixture into prepared pan. Top with reserved American cheese and the remaining Parmesan.
  • Bake for 20-25 minutes or until top is nicely browned and sauce is bubbling.


Whole milk may be substituted for the half and half.



Serving: 1g | Calories: 497kcal | Carbohydrates: 31g | Protein: 14g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 114mg | Sodium: 618mg | Potassium: 864mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1465IU | Vitamin C: 32.8mg | Calcium: 357mg | Iron: 5.5mg