The Best Potatoes DelMonico Recipe

The Best Potatoes DelMonico Recipe new york times recipes





  • 4 large russet potatoes, peeled, and cut into rounds with a mandoline
  • heavy cream, 1 cup
  • 50 ml of whole milk
  • grated Parmesan cheese, half a cup
  • shredded Gruyere cheese, half a cup
  • 2 minced garlic cloves
  • Unsalted butter, two teaspoons
  • one tablespoon of dried thyme
  • To taste, add salt and black pepper.
  • fresh parsley, chopped (for garnish)

How To Make The Best Potatoes DelMonico Recipe

Preheat the Oven:

Set your oven’s temperature to 375°F (190°C).

Prepare the Potatoes:

To keep the potato slices from browning, put them in a big dish of cold water. With a paper towel, drain and dry them.

Make the Cream Mixture:

The heavy cream, whole milk, butter, salt, black pepper, minced garlic, and dried thyme should all be combined in a pot. The mixture should be heated all the way through and the butter melted. Don’t allow it to boil.

Layer the Potatoes:

Butter or cooking spray should be used to grease a baking pan. On the bottom of the dish, stack a layer of potato slices, slightly overlapping them.

Add Cheese and Cream

Over the top of potatoes, sprinkling some shredded Gruyere and Parmesan cheeses. Some of the cream mixture should be drizzled over the cheese.

Repeat the Layers:

Continue layering the potatoes, cheese, and cream until all of the ingredients have been utilized. Make sure to add a layer of cheese and cream on top to complete the dish.


Place the baking dish in the preheated oven and cover with aluminum foil. Bake for 45 to 50 minutes. After 15-20 minutes, take the foil off and bake the dish until the top is golden brown and the potatoes are easily penetrated with a fork.


Take the Potatoes Delmonico out of the oven and allow it cool somewhat. To add color and freshness, garnish with finely chopped fresh parsley.

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