Carb Diva's Potatoes Delmonico Recipe


Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

Earlier this week, I presented an article for filet mignon and Gorgonzola with a balsamic/Dijon sauce. A beautiful steak requires an equally decadent side-dish. (This is not the time for a mere baked potato.)

Now, I must issue a word of caution—these potatoes are not for the faint of heart, literally. They might be better named "heart attack on a plate." I wouldn't make a steady diet of them; I wouldn't even eat them once a month. But for a once-in-a-blue-moon indulgence...

Making this dish is a two-step process—first you will prepare and cook a potato gratin. Once that is done, it will be used as the filling for twice baked (stuffed) russet potatoes.

Cook Time

Prep timeCook timeReady inYields

25 min

2 hours 20 min

2 hours 45 min

6 potatoes

First prepare the potato gratin

  • 1 cup milk
  • 1 cup heavy cream
  • 2 cups finely sliced leeks, (white part only)
  • 1 tablespoon minced garlic, slowly sauteed in a bit of butter
  • 1 tablespoon rosemary, finely minced
  • pinch ground nutmeg
  • coarse salt and ground pepper, to taste
  • 5 tablespoons unsalted butter, at room temperature
  • 4 Yukon gold potatoes, peeled and cut into 1/8-inch thick slices
  1. Preheat oven to 400 degrees F.
  2. Combine the milk and cream with leeks, garlic, rosemary, and nutmeg in a large heavy saucepan over medium heat. Add salt and pepper and bring to a simmer. Whisk in 3 tablespoons of the butter, remove from heat, and set aside.
  3. Using the remaining butter, generously coat the interior of an 11x7x2-inch baking pan. Set aside.
  4. Season potato slices with salt and pepper. Using about half the slices, cover the bottom of the prepared pan, slightly overlapping the potatoes. Pour half of the milk mixture over the potatoes. Make another layer with the remaining potatoes and cover with the remaining milk mixture.
  5. Bake for about 1 hour, or until the tip of a small knife is easily inserted into the center.
  6. Remove from heat and let cool a bit.

Next, Prepare the Baked Potato Shells

  • 6 large russet (Idaho) potatoes, washed and dried
  • oil for coating potatoes
  • 1/2 cup melted unsalted butter
  1. Preheat oven to 375 degrees F.
  2. Pierce the potatoes with a table fork. Lightly coat with oil and bake for about 1 hour, or until the tip of a sharp knife is easily inserted into the center. Remove from oven and set aside until cool enough to handle.
  3. Turn the oven temperature to "Broil."
  4. Place the cooled Idaho potatoes on a cutting board. Using a small, sharp knife, carefully cut out the top of each potato, leaving a 1/4-inch border all around. Scoop out the flesh of each potato, leaving a neat shell. Reserve the scooped-out flesh for use in another recipe.

5. Using a pastry brush, generously coat each shell, inside and out, with melted butter. Place the buttered shells on a broiler pan and broil, watching carefully, for about 6 minutes, or until crisp.

6. Remove from the broiler and return the oven temperature to 400 degrees F.

Assemble the Delmonico Potatoes

Divide the gratin into 6 equal portions. Pack a portion into each potato shell.

Using a pastry brush, lightly coat the top of each potato with melted butter. Bake for 10 minutes, or until the interior is hot and the top is crusty.

What Makes this Recipe Work?

  • Don't let the long cooking time dissuade you from making this wonderful side dish. There is actually very little preparation time—your oven will be doing most of the work while you relax.
  • These potatoes can be prepared ahead of time. Simply cover and store in your refrigerator. When ready to bake, place in your preheated oven, but increase the cooking time from 10 minutes to 30 minutes so that they will be heated through. This is exactly how much time you should allow your prime rib roast to rest before slicing. Perfect!

Why Two Different Types of Potatoes?

  • Russett (Idaho) potatoes have a thicker skin which holds up well to being "stuffed."
  • Known for their yellow color and rich flavor, Yukon golds keep their shape when boiled or steamed.

© 2014 Linda Lum


Linda Lum (author) from Washington State, USA on December 31, 2017:

I don't really mash it up. The potatoes are quite soft and creamy when they are cooked. I scoop them out and fill the shells--they retain a bit of their shape rather than being a smooth mash. But, if you prefer a smooth filling I don't see why you couldn't mash them.

CB on October 21, 2016:

Looks delicious! Do you mash the gratin all together with a mixer after it comes out of the oven?

Linda Lum (author) from Washington State, USA on February 21, 2015:

The Carb Diva family lives in Steilacoom. That's about mid-way between Tacoma and Olympia. Steilacoom is the oldest incorporated town in the State of Washington (1854) and has a population of about 6,000. We are a stone's throw from the firing range of JBLM (LOL). Other than that, we love the quiet. We have 2 acres and there is a 10-acre wetlands behind us. Much wildlife--rabbit, fox, coyote, raccoon, badger, porcupine, deer, and even the occasional bear. Love it here.

Tami Rogers from Seattle, Washington on February 21, 2015:

OMG! Where are you??

Linda Lum (author) from Washington State, USA on February 21, 2015:

Tamirogers - we're almost neighbors!

Tami Rogers from Seattle, Washington on February 21, 2015:

I completely agree! So many of the recipes I make do just that..passed down or my own family favorites I created. It's one of my secrets of getting my college aged daughters wanting to come home once in a while! So happy we are following each other!

Linda Lum (author) from Washington State, USA on February 21, 2015:

Tamirogers - you have warmed this old lady's heart. Thank you so very much. As you can see from my hubs, I love food--I love eating it, I love cooking it for my friends and family, and I love talking about it.

My belief is that food is something more than stuff to fill your stomach. Food is something to be shared and celebrated; it should tell a story, create a memory, and give the love that is put into it.

Tami Rogers from Seattle, Washington on February 21, 2015:

Cannot WAIT to try this..voting you up up and fabulous! As a foodie, I will forever follow you!

Linda Lum (author) from Washington State, USA on February 27, 2014:

Thanks Victoria Lynn. I strive to create something "different" with easy-to-find ingredients and easy techniques. Something achievable by anyone. One daughter is vegetarian so many of our meals are meatless.

Victoria Lynn from Arkansas, USA on February 26, 2014:

Ok, your recipes are awesome. I'm going to have to look at more!

Linda Lum (author) from Washington State, USA on February 21, 2014:

bravewarrior - thanks for the comment. I hope you enjoy them.

Shauna L Bowling from Central Florida on February 21, 2014:

This sounds delicious. You got me with the opening photo!

Victoria Van Ness from Fountain, CO on February 08, 2014:

These look amazing! I love potatoes in every possible fashion I can think of, but this has to be one of my favorites. Great article and even better pictures!

Linda Lum (author) from Washington State, USA on February 08, 2014:

Ellie Shay and Beth37 - Thanks for your support. As you can see this is not a quick-to-fix side dish, but the 2+ hours is not active time--you can be doing something else while magic is happening in your oven. Let me know how it turns out for you.

Beth37 on February 08, 2014:

You are so good.

Ellie Shay on February 08, 2014:

You can bet I'm going to be trying this. Lol Thanks so much! Voted useful!

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