Delmonico Potatoes

Diner-StyleStove-TopVegetarian
Time :1 hour 10 minutes
Yield :8 servings
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Comforting baked cheesy potato casserole topped with green onions, served in a glass baking dish. Perfect for family dinners or holiday sides.
Scrambled eggs with cheese garnished with chopped green onions in a glass baking dish.
Creamy baked macaroni and cheese in a glass dish topped with chopped green onions, served on a rustic wooden table with plates and salt & pepper shakers in the background.
Creamy mashed potatoes with melted cheese, sprinkled with black pepper and chopped green onions, showcasing a comforting and savory dish perfect for any meal.
Comforting baked cheesy potato casserole topped with green onions, served in a glass baking dish. Perfect for family dinners or holiday sides.
Scrambled eggs with cheese garnished with chopped green onions in a glass baking dish.
Creamy baked macaroni and cheese in a glass dish topped with chopped green onions, served on a rustic wooden table with plates and salt & pepper shakers in the background.
Creamy mashed potatoes with melted cheese, sprinkled with black pepper and chopped green onions, showcasing a comforting and savory dish perfect for any meal.

The Scoop

This cheesy potato bake just turned a basic bag of hash browns into a total main-character moment!
If you’ve ever wanted an excuse to bathe shredded potatoes in a literal mountain of melted cheddar and heavy cream, congratulations: your hard work has officially paid off.
This wants to be the ultimate comfort-food flex for whenever life calls for a serious celebration, or just a really solid carb load.
Hack it:
Stir 1 cup of crushed cornflakes, Ritz crackers, or panko breadcrumbs with 2 tablespoons of melted butter and scatter over the top during the last 15 minutes of baking for a golden, crunchy crust.
Skip turning on the oven entirely; layer the thawed potatoes and warm cheese sauce directly in a slow cooker and cook on Low for 3–4 hours until bubbly and tender.
Fold 1/2 cup of cooked, crumbled bacon or diced smoked ham into the cheese sauce before pouring it over the potatoes to add a savory, smoky depth.
Replace the heavy cream with full-fat canned coconut milk or a mix of whole milk and Greek yogurt to tweak the richness while keeping that velvety texture.
Leftovers:
Press chilled leftover potato bake directly into a preheated, greased waffle iron and cook until crisp and golden for the ultimate savory brunch waffle.
Fry up a scoop of leftover cheesy potatoes in a hot skillet until crispy on the edges, then poke two wells in the middle and crack eggs directly into them to cook.
Roll cold leftover potatoes into small balls, dredge in flour, egg wash, and panko, then air fry at 390°F (200°C) for 10–12 minutes until crispy and molten.
Whisk a few scoops of leftover potato bake into warm chicken or vegetable broth, bring to a simmer, and blend slightly for an instant, rich potato soup.
 

Ingredients

  • 1 (32-ounce) package frozen shredded hash brown potatoes, thawed
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 cups cheddar cheese, shredded
  • green onions, optional, to taste, chopped, for garnish

Directions

  • Preheat the oven to 350 degrees F.
  • Lightly spray a 9x13-inch pan with cooking spray.
  • Spread the hash brown potatoes in the prepared pan.
  • In a large saucepan, combine the milk, the heavy cream, the dry mustard, the salt, the garlic powder, and the black pepper.
  • Add the cheese to the milk mixture and cook over medium-low heat until the cheese melts.
  • Pour the cheese sauce over the potatoes.
  • Bake, uncovered, until the potatoes are cooked through, about 1 hour.
  • Serve garnished with the green onions.
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