Description
Deliciously creamy and cheesy Delmonico Potatoes baked to golden perfection. This comforting side dish features tender layers of sliced russet potatoes smothered in a rich sauce made with butter, olive oil, sautéed onions, garlic, heavy cream, cheddar, and Parmesan cheeses. Perfect for family dinners and holiday meals.
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 dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté aromatics: In a large skillet over medium heat, melt the butter and add the olive oil. Add diced onion and minced garlic, sautéing for 3-4 minutes until they soften and release their fragrance.
- Make the creamy sauce: Stir in heavy cream, cheddar cheese, Parmesan cheese, salt, and pepper into the skillet. Continue cooking, stirring frequently, until the cheeses melt and the sauce thickens slightly.
- Layer potatoes: Arrange the peeled and sliced russet potatoes evenly in the prepared baking dish. Pour the creamy cheese sauce over the potatoes, ensuring all slices are thoroughly coated.
- Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the potatoes become tender when pierced with a fork.
- Finish baking uncovered: Remove the foil and bake an additional 10 minutes to allow the top to turn golden brown and slightly crispy.
- Garnish and serve: Remove from the oven and sprinkle fresh parsley on top. Serve warm as a comforting side dish.
Notes
- Use russet potatoes for their starchy texture which helps in absorbing the creamy sauce.
- For extra flavor, consider adding a pinch of nutmeg or smoked paprika to the sauce.
- Make sure to slice potatoes evenly for uniform cooking.
- You can substitute heavy cream with half-and-half for a lighter option, though the sauce may be less rich.
- Leftovers can be refrigerated and reheated in the oven for best texture.
