Found this in my aunt's old recipe box from 1962. She served these at every holiday and now I know why.

This oven baked 4-ingredients Delmonico potatoes recipe came straight out of my aunt’s old recipe box from 1962, scribbled on a yellowed index card with butter stains in the corners. She made these for every single holiday—Thanksgiving, Christmas, Easter—and there were never leftovers. It’s the kind of Midwestern casserole that feels almost too simple to be this good: just frozen potatoes, cream, cheese, and buttery crumbs. Everything bakes together into creamy, rich, cubed potatoes with a golden breadcrumb topping, exactly the kind of cozy side dish you can slide into the oven while you juggle everything else.

These Delmonico potatoes are perfect alongside classic holiday mains like roast turkey, ham, or beef tenderloin, but they also make a great Sunday dinner side with baked chicken or pork chops. Add something bright and fresh on the table—like a simple green salad, steamed green beans, or roasted Brussels sprouts—to balance the richness. They reheat well, so I like to serve leftovers next to scrambled eggs and bacon for a hearty brunch, or tuck a scoop into a bowl with leftover ham for an easy, comforting lunch.

Servings: 8

1 (32-ounce) bag frozen diced hash brown potatoes, unseasoned

Preheat your oven to 350°F (175°C). Lightly grease a 2 to 3-quart casserole dish (a vintage green Pyrex if you have one) with butter or nonstick spray.

Pour the frozen diced potatoes into the prepared casserole dish and spread them into an even layer. There is no need to thaw the potatoes first.

Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the potatoes.

Pour the heavy cream slowly over the potatoes and cheese, trying to cover as much of the surface as possible so it can seep down between the cubes. If you like, season lightly with salt and black pepper at this point, keeping in mind the cheese will add some saltiness.

Use a spoon to gently stir and toss everything just enough to coat the potatoes with some of the cream and cheese, while still keeping them mostly in an even layer for even baking.

In a small bowl, combine the breadcrumbs with the remaining 1/2 cup shredded cheddar cheese and toss to mix. Sprinkle this mixture evenly over the top of the potatoes to create a crumb layer that will bake up golden and crisp.

Cover the casserole tightly with foil and bake in the preheated oven for 45 minutes, until the cream is bubbling around the edges and the potatoes are starting to turn tender.

Remove the foil and continue baking, uncovered, for another 20 to 30 minutes, or until the top is golden brown, the potatoes are very tender when pierced with a fork, and the sauce is thickened and creamy.

Let the casserole rest for 10 to 15 minutes before serving. This short rest helps the creamy sauce set up a bit so the potatoes scoop out in nice, rich, spoonfuls with that crisp golden breadcrumb topping.

You can tweak this old-school recipe a few easy ways while keeping the spirit of that 1960s holiday casserole. For a slightly lighter version, swap half of the heavy cream for whole milk or half-and-half; just know the sauce will be a bit less rich and thick. If you prefer a milder flavor, use mild cheddar or Colby-Jack instead of sharp cheddar. To add a subtle onion note like many vintage recipes had, stir in 1/4 cup very finely minced onion or 2 to 3 tablespoons dried minced onion with the potatoes. For extra crunch, mix 2 tablespoons melted butter into the breadcrumbs before sprinkling on top. If you want to make this ahead, assemble the casserole through the breadcrumb step, cover tightly, and refrigerate up to 24 hours; add 10 to 15 minutes to the covered baking time since it will be cold from the fridge. Food safety tips: Keep the heavy cream refrigerated until you’re ready to assemble, and don’t let the prepared but unbaked casserole sit at room temperature for more than 1 to 2 hours. If using pre-shredded cheese or bagged frozen potatoes, keep them cold until assembly and return any unused portions to the fridge or freezer promptly. Always reheat leftovers to at least 165°F (74°C) and store them in a covered container in the refrigerator, using within 3 to 4 days.