The Best Potatoes DelMonico Recipe

Ingredients

• 4 massive russet potatoes, peeled and sliced into skinny rounds
• 1 cup heavy cream
• 1/2 cup complete 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 clean parsley (for garnish)

How To Make The Best Potatoes DelMonico Recipe

Preheat the Oven:
Preheat your oven to 375°F (190°C).

Prepare the Potatoes:
Place the potato slices in a massive bowl of bloodless water to forestall browning. Drain and pat them dry with a paper towel.

Make the Cream Mixture:
In a saucepan, mix the heavy cream, total milk, minced garlic, dried thyme, butter, salt, and black pepper. Heat the combination over medium warmth till it’s warmed via and the butter is melted. Do no longer 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, barely overlapping them.

Add Cheese and Cream:
Sprinkle a component of the grated Parmesan and Gruyere cheeses over the layer of potatoes. Drizzle some of the cream combination over the cheese.

Repeat the Layers:
Repeat the manner of layering potatoes, cheese, and cream till you’ve used up all the ingredients. Make certain to end 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, cast off the foil and proceed baking for an extra 15-20 minutes, or till the pinnacle is golden brown and the potatoes are soft when pierced with a fork.

Serve:
Remove the Potatoes Delmonico from the oven and let it cool barely earlier than serving. Garnish with chopped sparkling parsley for a burst of coloration and delivered freshness.

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