THE BEST POTATOES DELMONICO RECIPE

Potatoes Delmonico:

Ingredients:

4 large russet potatoes (about 2 pounds)

4 tablespoons unsalted butter

1 small onion, finely diced

3 cups heavy cream

2 cloves garlic, minced

1 teaspoon kosher salt (or to taste)

1/2 teaspoon freshly ground black pepper (or to taste)

1/4 teaspoon freshly grated nutmeg

1 cup grated Gruyère cheese (or a combination of Gruyère and Parmesan)

Fresh parsley, chopped (for garnish, optional)

 Instructions:

Prepare the Potatoes:

Preheat your oven to 350°F (175°C).

Peel and thinly slice the potatoes, using a mandoline or a sharp knife. Aim for slices about 1/8-inch thick. Place the sliced potatoes in a bowl of cold water to prevent them from browning while you prepare the cream sauce.

Cream Sauce:

In a large saucepan, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Pour in the heavy cream and bring the mixture to a simmer. Season with salt, pepper, and nutmeg.

Drain the potatoes and add them to the cream mixture. Gently stir to ensure the potatoes are evenly coated with the cream.

Assemble:

Use some butter to grease a large baking dish. Pour the potato and cream mixture into the dish, spreading the potatoes evenly.

Sprinkle the grated Gruyère cheese (or your cheese mixture) evenly over the top.

Bake:

Place the baking dish in the preheated oven and bake for about 45-60 minutes or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.

Serve:

Let the Potatoes Delmonico sit for about 10 minutes before serving. This allows the creamy sauce to set a bit.

Sprinkle with fresh parsley if desired, and serve hot.