Description
Deliciously creamy and cheesy Delmonico Potatoes baked to golden perfection, featuring layers of tender sliced russet potatoes smothered in a rich mixture of heavy cream, cheddar, and Parmesan cheese, enhanced with sautéed onions and garlic. Perfect as a comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and sliced
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 and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté Aromatics: In a large skillet over medium heat, melt the butter with olive oil, then add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion is tender and fragrant.
- Make Cheese Sauce: Stir in the heavy cream, cheddar cheese, Parmesan cheese, salt, and pepper into the skillet. Cook, stirring frequently, until the cheese melts fully and the sauce thickens slightly.
- Layer Potatoes: Arrange the sliced potatoes evenly in the prepared baking dish, then pour the creamy cheese sauce evenly over them, making sure all slices are coated thoroughly.
- Bake Covered: Cover the dish with foil and bake for 40-45 minutes until the potatoes are tender when pierced with a fork.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes to brown the top and create a golden, appealing crust.
- Garnish and Serve: Sprinkle freshly chopped parsley on top for a fresh finish and serve the dish warm as a flavorful side.
Notes
- Use russet potatoes for best texture and cream absorption.
- Adjust seasoning with salt and pepper to taste as you prefer.
- For a lower fat version, substitute the heavy cream with half-and-half, though the dish may be less creamy.
- Ensure potatoes are sliced evenly to cook uniformly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
