Delmonico Potatoes

Ingredients

• 2 lb Yukon Gold potatoes (Peeled and cut into 1/2-inch pieces (about 6 cups))
• 0.25 cup Water
• 4 tsp Kosher salt (Divided)
• Nonstick cooking spray (For coating the baking dish)
• 1 tbsp Unsalted butter
• 2 cloves Garlic (Finely chopped)
• 1 tbsp All-purpose flour
• 1.25 cup Half-and-half
• 1 tsp Dijon mustard
• 0.5 tsp Black pepper (Freshly ground, plus more for garnish)
• 4 oz Gruyère cheese (Shredded (about 1 cup), divided)
• 0.5 cup Parmesan cheese (Finely grated, divided)
• Fresh chives (Chopped, for garnish; optional)

Steps

1. 1

   Coat a 2-quart baking dish with nonstick cooking spray.

2. 2

   In a large microwave-safe bowl, combine the potatoes, water, and 3 teaspoons of the salt; stir to combine. Cover the bowl with microwave-safe plastic wrap or a plate.

3. 3

   Microwave the covered potatoes on high for 5 to 7 minutes, until tender when pierced with a fork.

4. 4

   While the potatoes cook, melt the butter in a medium saucepan over medium heat.

5. 5

   Add the garlic and cook, stirring constantly, for about 1 minute, until fragrant.

6. 6

   Stir in the flour and cook, stirring constantly, for about 1 minute, until lightly toasted.

7. 7

   Whisk in the half-and-half, Dijon mustard, black pepper, and remaining 1 teaspoon salt. Bring the sauce to a simmer.

8. 8

   Simmer, whisking constantly, for about 2 minutes, until the sauce thickens.

9. 9

   Remove the saucepan from the heat. Add 1/2 cup of the Gruyère and 1/4 cup of the Parmesan, then whisk until the cheese melts and the sauce is smooth.

10. 10

    Drain the cooking water from the potatoes. Transfer the potatoes to the prepared baking dish and spread them into an even layer.

11. 11

    Pour the sauce evenly over the potatoes.

12. 12

    Sprinkle the remaining Gruyère and Parmesan evenly over the top.

13. 13

    Bake for 30 to 35 minutes, until the sauce bubbles around the edges and the cheese is browned in spots.

14. 14

    Let the potatoes cool for 10 minutes. Garnish with chopped fresh chives and additional black pepper, if desired, and serve.

Notes

Microwaving the potatoes first shortens the baking time. Cut the potatoes into uniform 1/2-inch pieces so they cook evenly. Extra-sharp white cheddar, aged Gouda, or another sharp, nutty cheese can replace the Gruyère. For make-ahead preparation, parcook the potatoes up to a day ahead, cool, and refrigerate in an airtight container; the sauce can be made up to 3 days ahead and stored airtight. Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition per serving

• side dish
• American
• vegetarian
• baked
• comfort food
• steakhouse-style
• make-ahead