The Best Potatoes DelMonico Recipe – Creamy, Cheesy, Irresistible

 Ingredients & What They Do

• 4 large russet potatoes, peeled and thinly sliced – The starchy base that becomes soft, tender, and creamy when baked.
• 1 cup heavy cream – Adds luxurious richness and helps create a thick, indulgent sauce.
• 1/2 cup whole milk – Lightens the cream slightly for balance, keeping the sauce velvety but not too heavy.
• 1/2 cup grated Parmesan cheese – Provides salty, nutty flavor and helps form a beautiful crust.
• 1/2 cup grated Gruyère cheese – Adds a smooth, buttery melt and slight tanginess for complexity.
• 2 cloves garlic, minced – Infuses the cream with aromatic flavor and enhances the savory depth.
• 2 tablespoons unsalted butter – Adds richness and helps the sauce meld beautifully.
• 1 teaspoon dried thyme – Brings a warm, earthy herbal note that complements the cream and cheese.
• Salt and black pepper to taste – Essential seasonings that bring out the best in every ingredient.
• Chopped fresh parsley (for garnish) – Optional but adds color and a hint of freshness to finish the dish.

 How to Make Potatoes DelMonico – Step-by-Step

1. Preheat the Oven: Set your oven to 375°F (190°C) so it’s ready when you are.
2. Prepare the Potatoes: Place your peeled and sliced potatoes in a bowl of cold water to prevent browning. When ready to layer, drain and pat them dry thoroughly with paper towels.
3. Make the Cream Mixture: In a saucepan over medium heat, combine the heavy cream, whole milk, garlic, thyme, butter, salt, and black pepper. Stir until the butter is melted and the mixture is warmed through. Do not boil.
4. Layer the Potatoes: Grease a baking dish with butter or nonstick spray. Begin with a layer of potato slices, slightly overlapping.
5. Add Cheese and Cream: Sprinkle a mix of Parmesan and Gruyère cheese over the potatoes, then drizzle some of the warm cream mixture on top.
6. Repeat: Continue layering potatoes, cheese, and cream until all ingredients are used. Make sure the top layer is well-covered in both cheese and cream.
7. Bake: Cover the dish tightly with foil and bake for 45–50 minutes. Then, uncover and bake an additional 15–20 minutes until the top is golden and bubbling.
8. Rest & Garnish: Let the dish rest for 10 minutes to set before serving. Sprinkle with chopped parsley for a burst of color.

 Why This Recipe Works

• Layered with flavor – Every bite has creamy sauce, melted cheese, and herb-kissed potatoes.
• Perfect texture – Tender but never mushy, with a crispy golden topping.
• Elegant and easy – Impressive enough for guests, simple enough for weeknight dinners.

 Pro Tips for Perfect Potatoes DelMonico

• Use a mandoline for evenly sliced potatoes to ensure even cooking.
• Gruyère alternatives: Can’t find Gruyère? Try Swiss or Fontina for a similar melt and taste.
• Season each layer lightly to ensure balanced flavor throughout.
• Let it rest before serving—this helps the dish firm up and makes slicing easier.

 Serving Suggestions

Potatoes DelMonico pair beautifully with a variety of main courses:

• Grilled or roasted meats like steak, pork chops, or chicken.
• Seafood favorites such as baked salmon or shrimp scampi.
• Holiday classics – perfect on the side of ham, turkey, or prime rib.