Description
Deliciously creamy and cheesy Delmonico Potatoes feature tender slices of russet potatoes baked in a rich sauce of heavy cream, cheddar, and Parmesan cheeses, enhanced with sautéed onions and garlic for deep flavor. This comforting side dish is perfect for holiday dinners or a cozy family meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and sliced
Cheese Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Sauté Aromatics: Heat butter and olive oil in a large skillet over medium heat. Add diced onions and minced garlic; sauté for 3-4 minutes until they become soft and fragrant, building the base flavor for the sauce.
- Prepare Cheese Sauce: Stir in the heavy cream, cheddar, Parmesan, salt, and pepper into the skillet. Cook while stirring until the cheeses melt and the sauce thickens to a smooth, creamy consistency.
- Layer Potatoes: Arrange the sliced potatoes evenly in the prepared baking dish. Pour the creamy cheese sauce over the potatoes, making sure all slices are well coated for rich flavor in every bite.
- Bake Covered: Cover the baking dish with foil and bake for 40-45 minutes, or until the potatoes are tender when pierced with a fork, allowing them to cook thoroughly in the creamy sauce.
- Bake Uncovered: Remove the foil and continue baking for about 10 minutes more. This step helps create a golden brown, slightly crisp top layer of cheese.
- Garnish and Serve: Sprinkle fresh parsley over the finished dish for a pop of color and freshness. Serve warm for best taste and texture.
Notes
- For a richer flavor, you can substitute half-and-half for some of the heavy cream.
- Use a mandoline slicer for uniform potato slices which ensures even cooking.
- Covering with foil while baking prevents the potatoes from drying out.
- Let the dish rest for 5 minutes after baking to allow the sauce to thicken slightly.
- This dish pairs well with roasted meats or a fresh green salad for a balanced meal.
