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The Best Potatoes DelMonico Recipe



4 large russet potatoes, peeled and thinly sliced

1 cup of heavy cream

1/2 cup of whole milk

1/2 cup of freshly grated Parmesan cheese

1/2 cup of freshly grated Gruyere cheese

2 cloves of garlic, finely minced

2 tablespoons of unsalted butter

1 teaspoon of dried thyme

Salt and freshly ground black pepper, to taste

Chopped fresh parsley, for garnish

Steps to Create the Best Potatoes Delmonico:

Preheat your oven to a cozy 375°F (190°C) to welcome the potatoes.

Submerge the potato slices in cold water to keep them from turning brown. When you're ready, drain them and gently pat dry with a paper towel.

For the luscious cream mixture, combine heavy cream, whole milk, minced garlic, dried thyme, butter, salt, and black pepper in a saucepan. Warm the mixture over medium heat just until the butter melts and it's nicely heated through. Take care to avoid boiling.

Butter up a baking dish or give it a quick spray with cooking spray. Arrange the potato slices at the bottom, layering them slightly over each other for that perfect texture.

It's cheese time! Sprinkle a generous amount of both Parmesan and Gruyere over the potatoes. Then, lovingly pour some of the warm cream mixture over the cheese.

Keep layering those potatoes, cheese, and cream until you've used all your ingredients. Aim to crown your dish with a final layer of both cheese and cream for that decadent top.

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