Introduction

Potatoes Delmonico is a classic, indulgent side dish that originated at the famous Delmonico’s restaurant in New York.
Featuring thinly sliced russet potatoes layered with cream, cheese, and fragrant herbs, this dish is perfect for special dinners,
holiday gatherings, or when you simply want to impress. Here’s how to make the best Potatoes Delmonico from scratch.

Ingredients

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

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Potatoes: Place the sliced potatoes in cold water to prevent browning. Drain and pat dry.
3. Make the Cream Mixture: In a saucepan, combine the cream, milk, garlic, thyme, butter, salt, and pepper. Heat until butter melts, but do not boil.
4. Assemble the Dish: Grease a baking dish and layer the potatoes, slightly overlapping the slices.
5. Add Cheese and Cream: Sprinkle Parmesan and Gruyère over the potatoes and drizzle with the cream mixture.
6. Repeat the Layers: Continue layering until all ingredients are used, ending with cheese and cream on top.
7. Bake: Cover with foil and bake for 45–50 minutes. Remove foil and bake an additional 15–20 minutes until golden brown and tender.
8. Garnish and Serve: Let rest before serving. Garnish with fresh parsley.

Serving Suggestion

Potatoes Delmonico pairs beautifully with roasted meats, poultry, or grilled vegetables. It’s rich, comforting,
and sure to become a favorite at your table.