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Delmonico Potatoes

This is a fantastic alternative to traditional Potatoes au Gratin.

  • Yield: 6 to 8 servings


  • 1 tablespoon butter
  • 1/2 cup minced onions
  • Salt
  • Freshly ground white pepper
  • 2 teaspoons chopped garlic
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 4 pounds Idaho potatoes, peeled, small diced and blanched
  • 1/2 cup fine dried breadcrumbs
  • Drizzle of olive oil
  • Emeril's Original Essence
  • 1 tablespoon finely chopped fresh parsley leaves


  • Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium heat. Add the onions, and season with salt and pepper. Cook, stirring, for 1 minute. Add the garlic. Stir in the flour and cook for 1 minute. Stir in the milk and bring the mixture to a boil. Remove from the heat and stir in the potatoes. Season with salt and pepper. Pour into a greased 6-cup baking dish. In a mixing bowl, add the breadcrumbs and a drizzle of oil. Mix well and season with Essence. Stir in the parsley. Spread the crumb mixture evenly over the potatoes. Bake until golden brown, about 10 to 12 minutes. Remove from the heat and serve.