“Oh my this was so delicious! My family and I enjoyed this so much and will be making it for many more dinners to come.”
If you’re looking for a side dish that’s both luxurious and satisfying, then look no further than Potatoes DelMonico. This recipe features layers of thinly sliced russet potatoes bathed in a rich and creamy sauce, all topped with a melty blend of Parmesan and Gruyere cheese. It’s the perfect accompaniment to a variety of main courses, or can even be enjoyed on its own for a truly decadent vegetarian meal.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Russet Potatoes | 4 large, peeled and thinly sliced |
| Heavy Cream | 1 cup |
| Whole Milk | 1/2 cup |
| Parmesan Cheese, grated | 1/2 cup |
| Gruyere Cheese, grated | 1/2 cup |
| Garlic | 2 cloves, minced |
| Unsalted Butter | 2 tablespoons |
| Dried Thyme | 1 teaspoon |
| Salt and Black Pepper | To taste |
| Chopped Fresh Parsley (optional, for garnish) |
Instructions:
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Preheat the Oven: Heat your oven to 375°F (190°C).
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Prepare the Potatoes: Peel and thinly slice the russet potatoes. Aim for uniform slices for even cooking.
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Make the Creamy Mixture: In a saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, butter, dried thyme, salt, and black pepper. Heat it until the butter melts and everything is well combined.
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Layer the Dish: Grease a baking dish. Start with a layer of sliced potatoes, slightly overlapping them. Pour some of the creamy mixture over the potatoes, then sprinkle with Parmesan and Gruyere cheese. Repeat these layers until all the ingredients are used, finishing with a cheese layer on top.
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Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45-55 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
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Garnish and Serve: Take the Potatoes DelMonico out of the oven and let it rest for a few minutes. Garnish with chopped fresh parsley (optional) for a touch of color. Serve hot and enjoy!
