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The Best Potatoes DelMonico Recipe

Using Simply Potatoes literally cuts your time in half, but if you prefer, whole potatoes can be used. You will need 4 to 5 medium to large potatoes, that have been boiled (skins on) until they are fork-tender. Itโ€™s better for the potatoes to be slightly undercooked, than overcooked. Peel the cooled potatoes and shred them into a buttered 8 x 8 inch square baking dish. At this point, pick up at step 3 in the recipe card.

Ingredients

4 large russet potatoes, peeled and sliced into thin rounds
1 cup heavy cream
1/2 cup whole milk
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese
2 cloves garlic, minced
2 tablespoons unsalted butter
1 teaspoon dried thyme
Salt and black pepper to taste
Chopped fresh parsley (for garnish)

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How To Make The Best Potatoes DelMonico Recipe

Preheat the Oven: Preheat your oven to 375ยฐF (190ยฐC).
Prepare the Potatoes: Place the potato slices in a large bowl of cold water to prevent browning. Drain and pat them dry with a paper towel.
Make the Cream Mixture: In a saucepan, combine the heavy cream, whole milk, minced garlic, dried thyme, butter, salt, and black pepper. Heat the mixture over medium heat until itโ€™s warmed through and the butter is melted. Do not let it boil.
Layer the Potatoes:Grease a baking dish with butter or cooking spray. Place a layer of potato slices on the bottom of the dish, slightly overlapping them.
Add Cheese and Cream: Sprinkle a portion of the grated Parmesan and Gruyere cheeses over the layer of potatoes. Drizzle some of the cream mixture over the cheese.
Repeat the Layers: Repeat the process of layering potatoes, cheese, and cream until youโ€™ve used up all the ingredients. Make sure to finish with a layer of cheese and cream on top.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Serve:Remove the Potatoes Delmonico from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley for a burst of color and added freshness.

The Best Potatoes DelMonico Recipe

The Best Potatoes DelMonico Recipe

0 from 0 votes
Recipe by Alexandra
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

  • 4 large 4 russet potatoes, peeled and sliced into thin rounds

  • 1 cup 1 heavy cream

  • 1/2 cup 1/2 whole milk

  • 1/2 cup 1/2 grated Parmesan cheese

  • 1/2 cup 1/2 grated Gruyere cheese

  • 2 cloves 2 garlic, minced

  • 2 tablespoons 2 unsalted butter

  • 1 teaspoon 1 dried thyme

  • Salt and black pepper to taste

  • Chopped fresh parsley (for garnish)

Directions

  • Preheat the Oven: Preheat your oven to 375ยฐF (190ยฐC).
  • Prepare the Potatoes: Place the potato slices in a large bowl of cold water to prevent browning. Drain and pat them dry with a paper towel.
  • Make the Cream Mixture: In a saucepan, combine the heavy cream, whole milk, minced garlic, dried thyme, butter, salt, and black pepper. Heat the mixture over medium heat until itโ€™s warmed through and the butter is melted. Do not let it boil.
  • Layer the Potatoes:Grease a baking dish with butter or cooking spray. Place a layer of potato slices on the bottom of the dish, slightly overlapping them.
  • Add Cheese and Cream: Sprinkle a portion of the grated Parmesan and Gruyere cheeses over the layer of potatoes. Drizzle some of the cream mixture over the cheese.
  • Repeat the Layers: Repeat the process of layering potatoes, cheese, and cream until youโ€™ve used up all the ingredients. Make sure to finish with a layer of cheese and cream on top.
  • Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  • Serve:Remove the Potatoes Delmonico from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley for a burst of color and added freshness.

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