Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.

If using whole potatoes, boil in salted water until fork-tender, about 15-20 minutes. Drain and cool before shredding, or use pre-shredded potatoes directly in the dish.

In a mixing bowl, combine sharp cheddar cheese, whipping cream, milk, salt, and pepper. Whisk until smooth and creamy.

Pour the creamy mixture over the shredded potatoes and stir gently until fully coated.

Cover the baking dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake an additional 15-20 minutes until the top is golden brown and bubbly.

Let the Delmonico Potatoes rest for about 10 minutes before serving.