This potato casserole was invented at a New York restaurant called Delmonico’s in the mid-1800s. They’re similar to cheesy scalloped potatoes, though the potatoes are cubed rather than sliced.

Yield: Serves 8.



  • 1/3 cup salted butter, chilled and cubed
  • 2 tbsp all-purpose flour
  • 1/4 cup salted butter
  • 1 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 8 cups cubed peeled russet potatoes
  • 1 1/2 cups milk (2%)
  • 1 cup whipping cream
  • 1 tsp salt
  • 1/4 tsp freshly ground pepper
  • Pinch nutmeg
  • 1 1/2 cups shredded cheddar cheese


  1. Preheat oven to 350°F.
  2. Place 1/3 cup butter in a bowl. Add flour and toss to coat; set aside.
  3. Melt 1/4 cup butter in a large frypan over medium heat. Add onion and sauté for 2 – 3 minutes. Add garlic and cook, stirring, for 1 minute. Add potatoes and cook, uncovered, stirring occasionally, until lightly browned, about 10 minutes.
  4. Meanwhile, heat milk, cream, salt, pepper and nutmeg in a small saucepan over low heat; keep warm.
  5. Spoon half of potato mixture into an ovenproof Dutch oven. Top with half of flour-coated butter. Spoon remaining potato mixture on top. Top with remaining flour-coated butter. Pour hot milk mixture evenly over top.
  6. Bake, covered, for 20 minutes. Remove pan from oven. Uncover and stir mixture. Sprinkle with cheese. Continue baking, uncovered, for 15 minutes or until potatoes are tender and cheese is melted. Let stand for 15 minutes before serving.
Nutritional analysis per serving:

451 calories, 30.8 g fat, 11.1 g protein, 34.5 g carbohydrate, 2.4 g fibre, 573 mg sodium