Delmonico Potatoes Recipe

Delmonico Potatoes, often regarded as a hidden gem in the realm of comfort food, bring a touch of elegance and warmth to any dining experience. This dish is not just a simple potato bake; it is a creamy, indulgent masterpiece that has a rich history and a special place in culinary tradition. Originating from the famed Delmonico's restaurant in New York City, which opened in the 19th century, these potatoes were designed to impress with their luxurious texture and flavor. The dish has since transcended its origins, becoming a beloved staple for family gatherings, holidays, and special occasions, where its creamy, cheesy goodness is always a crowd-pleaser.

Discover the creamy delight of Delmonico Potatoes, a classic comfort food that's perfect for any occasion. This elegant dish features layers of Russet potatoes baked in a rich mixture of heavy cream, Gruyère, and Cheddar cheese, creating a decadent experience that's sure to impress your guests. Easy to prepare and versatile, Delmonico Potatoes complement a variety of main courses. Try this indulgent recipe today! #DelmonicoPotatoes #ComfortFood #PotatoRecipes #CreamyDelight #FoodieFavorites

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Ingredients

3 large russet potatoes, peeled and thinly sliced

1 cup heavy cream

1 cup whole milk

1 cup grated Gruyère cheese

1 cup grated sharp cheddar cheese

2 tablespoons unsalted butter

2 cloves garlic, minced

1 small onion, finely chopped

1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)

Salt and pepper to taste

¼ cup fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).

In a medium saucepan over medium heat, melt the butter. Add the minced garlic and chopped onion, sautéing until translucent, about 3-4 minutes.

Stir in the heavy cream, whole milk, and thyme. Season with salt and pepper. Bring to a gentle simmer and remove from heat.

In a greased 9x13-inch baking dish, layer half of the sliced potatoes evenly across the bottom.

Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère and cheddar cheeses.

Add another layer of the remaining potato slices, followed by the rest of the cream mixture. Finally, top with the remaining cheese.

Cover the dish with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is bubbly and golden brown.

Let the Delmonico Potatoes rest for 10 minutes before serving. Garnish with fresh parsley.

Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6