4 large russet potatoes, peeled and sliced into rounds with a mandoline heavy cream 1 cup
50 mL whole milk grated Parmesan cheese, 1/2 cup shredded Gruyere cheese, 1/2 cup
2 garlic cloves, minced
2 tsp. unsalted butter
1 tablespoon dried thyme
Season with salt and black pepper to taste.
chopped fresh parsley (for garnish)
How to Make the Best DelMonico Potatoes Recipe
Preheat the oven to 350°F.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Prepare the potatoes as follows:

Place the potato slices in a large dish of cold water to keep them from browning. Drain and dry them with a paper towel.

Make the Cream Sauce:

In a pot, add the heavy cream, whole milk, butter, salt, black pepper, minced garlic, and dried thyme. The mixture should be well cooked and the butter melted. Allow it not to boil.

Layer the potatoes as follows:

A baking pan should be greased with butter or cooking spray. Layer potato slices on the bottom of the dish, slightly overlapping them.

Mix in the cheese and cream.

Sprinkle shredded Gruyere and Parmesan cheeses on top of the potatoes. Drizzle some of the cream mixture over the cheese.

Layers should be repeated:

Layer the potatoes, cheese, and cream until all of the ingredients are used up. To finish the meal, add a layer of cheese and cream on top.

Bake:

Cover the baking dish with aluminum foil and place it in the preheated oven. Cook for 45–50 minutes. Remove the foil after 15-20 minutes and continue baking until the top is golden brown and the potatoes are readily penetrated with a fork.

Serve:

Remove the Potatoes Delmonico from the oven and set aside to cool slightly. Garnish with freshly chopped fresh parsley to enhance color and freshness.