Description
Deliciously creamy and cheesy Delmonico Potatoes feature tender sliced russet potatoes baked in a rich sauce made with butter, olive oil, sautéed onions, garlic, heavy cream, cheddar, and Parmesan cheeses. This comforting side dish is perfect for family meals and special occasions, delivering a golden brown crust with a smooth, flavorful interior.
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 the oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and prepare for layering the potatoes and sauce.
- Sauté Aromatics: In a large skillet, heat the butter and olive oil over medium heat. Add diced onion and minced garlic and sauté for 3-4 minutes until softened and fragrant, building a flavorful base for the sauce.
- Make the Creamy Cheese Sauce: Stir in the heavy cream, grated cheddar cheese, grated Parmesan cheese, salt, and pepper into the skillet. Cook the mixture, stirring occasionally, until the cheeses melt fully and the sauce thickens slightly, creating a rich, creamy topping.
- Assemble the Dish: Layer the peeled and sliced potatoes evenly in the prepared baking dish. Pour the creamy cheese sauce over the potatoes, making sure all slices are well coated for uniform cooking and flavor.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 40-45 minutes. This slow baking softens the potatoes and infuses them with the creamy sauce.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes. This step allows the top to turn a beautiful golden brown and develop a slightly crispy texture.
- Garnish and Serve: Once baked, sprinkle fresh parsley over the top for added color and freshness. Serve warm as a rich, comforting side dish.
Notes
- Use russet potatoes for best texture and absorption of the creamy sauce.
- Slicing potatoes uniformly ensures even cooking.
- If you prefer a lighter version, substitute half-and-half for heavy cream, though sauce will be less rich.
- Cheese types can be swapped according to preference; Gruyere or mozzarella also work well.
- Covering the dish while baking prevents drying out and ensures tender potatoes.
- Let the dish rest for 5 minutes after baking to thicken the sauce slightly before serving.
