The Best Potatoes DelMonico Recipe
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 1 cup cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyère cheese
- 2 cloves of garlic (chopped)
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Season to taste with salt and black pepper.
- Chopped fresh parsley (for garnish)
The Best Potatoes DelMonico Recipe
Instructions:
Preheat the oven:
Preheat oven to 375°F (190°C).
Prepare the potatoes.
Place the potato slices in a large bowl of cold water to prevent them from discoloring. Drain and pat dry with paper towels.
Make the cream mixture.
In a saucepan, combine cream, whole milk, minced garlic, dried thyme, butter, salt, and black pepper. Heat mixture over medium heat until butter is melted. Do not boil.
Layer the potatoes:
Grease a baking dish with butter or cooking spray. Place the potato slices on the bottom of the plate, overlapping them slightly.
Add cheese and cream.
Sprinkle some of the grated Parmesan and Gruyère cheese over the potato layer. Pour some of the cream mixture over the cheese. Repeat layers.
Repeat the process of layering potatoes, cheese, and cream until all ingredients are used. Be sure to top it with cheese and cream.
bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes. Then remove the foil and continue baking for another 15-20 minutes or until the top is golden brown and the potatoes are soft when pierced with a fork.
additional fee:
Remove the potato delmonico from the oven and allow to cool slightly before serving. Garnish with chopped fresh parsley for a pop of color and extra freshness.