Ingredients
Equipment
Method
- Start by preheating your oven to 350ºF. This ensures that your Delmonico Potatoes will cook evenly and develop a lovely golden top.
- Next, lightly spray a 9×13-inch baking dish with cooking spray. This prevents the potatoes from sticking and allows for easy serving later.
- Spread the thawed frozen shredded hashbrown potatoes evenly in the prepared baking dish. Take a moment to admire the texture; they should look fluffy and inviting.
- Now, set the potatoes aside and grab a large saucepan. Combine the milk, heavy cream, dry mustard, salt, garlic powder, and black pepper into the pan. Stir the mixture well to incorporate all the ingredients.
- Place the saucepan over medium-low heat. As the mixture warms, keep stirring until the cheddar cheese is added and melts smoothly, creating a rich, creamy sauce. This is the moment where it all comes together, and you'll want to take a whiff of that delicious aroma!
- Once the cheese has fully melted, pour the cheesy mixture over the prepared potatoes in the baking dish. Ensure that all the potatoes are generously coated; this will enhance the flavor.
- Now, it’s time to bake! Place the dish in the preheated oven and bake uncovered for 1 hour. During this time, the top will become bubbly and golden, while the flavors meld beautifully.
- Once baked, remove the dish from the oven and let it cool for a few minutes before serving. This resting time allows the dish to set up a bit more, making it easier to scoop out portions.
- Serve your Delmonico Potatoes warm, and watch as everyone gathers around to savor this creamy, cheesy delight!
Notes
Leftovers of Delmonico Potatoes can be stored in an airtight container in the refrigerator for up to three days. Reheat them gently to maintain their creamy texture.