“Oh my this was so delicious! My family and I enjoyed this so much and will be making it for many more dinners to come.”
🥔 Potatoes DelMonico
Looking for a side dish that’s rich, creamy, and undeniably comforting? Potatoes DelMonico is a timeless classic. With thin layers of buttery russet potatoes baked in a velvety cream sauce and topped with Parmesan and Gruyere, this dish is elegance in every bite. Perfect alongside steaks, roasts—or enjoyed all on its own.
🧂 Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes | 4 large, peeled and thinly sliced |
| Heavy cream | 1 cup |
| Whole milk | ½ cup |
| Parmesan cheese, grated | ½ cup |
| Gruyere cheese, grated | ½ cup |
| Garlic, minced | 2 cloves |
| Unsalted butter | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Salt & black pepper | To taste |
| Fresh parsley (optional) | For garnish |
👩🍳 Instructions
- Preheat Oven
Set your oven to 375°F (190°C). Lightly grease a medium baking dish. - Prepare the Potatoes
Peel the russet potatoes and slice them thinly and evenly—this ensures even cooking and a tender texture. - Make the Cream Sauce
In a saucepan over medium heat, combine the heavy cream, whole milk, garlic, butter, thyme, salt, and pepper. Stir occasionally until the butter is melted and the mixture is well blended. Don’t let it boil—just warm it through. - Layer the Casserole
In your prepared dish, layer the potatoes in overlapping rows. Pour a portion of the warm cream mixture over the first layer, then sprinkle with both cheeses. Continue layering: potatoes, sauce, cheese. Finish with a generous cheese topping. - Bake
Cover the dish tightly with aluminum foil and bake for 45–55 minutes, or until the potatoes are fork-tender and the top is bubbly. For a more golden top, uncover during the last 10 minutes of baking. - Garnish & Serve
Let the dish rest for 5–10 minutes after baking. Sprinkle with chopped fresh parsley if desired. Serve warm and enjoy every creamy, cheesy forkful!
