Potatoes DelMonico
Rich, creamy, and layered with Parmesan and Gruyere cheese, this classic potato side dish is indulgent and elegant. Perfect for family gatherings, holidays, or whenever you want something comforting and impressive on the table.
Ingredients
- 4 large russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup Parmesan cheese, grated
- 1/2 cup Gruyere cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C).
- Prepare the Potatoes: Peel and thinly slice the russet potatoes, keeping slices uniform for even cooking.
- Make the Creamy Mixture: In a saucepan over medium heat, combine heavy cream, milk, minced garlic, butter, thyme, salt, and pepper. Heat until butter melts and mixture is smooth.
- Layer the Dish: Grease a baking dish. Arrange a layer of potatoes, slightly overlapping. Pour some of the creamy mixture over the potatoes, then sprinkle with Parmesan and Gruyere. Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake: Cover with aluminum foil and bake for 45–55 minutes, until potatoes are tender and the cheese is bubbly.
- Garnish and Serve: Let rest a few minutes before serving. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Pro Tip: For an extra golden top, remove the foil in the last 10 minutes of baking and broil briefly until lightly browned.
