Description
Deliciously creamy and cheesy Delmonico Potatoes, featuring tender layers of russet potatoes baked in a rich sauce of heavy cream, cheddar, and Parmesan cheese, infused with sautéed garlic and onions, and finished with a golden crust and fresh parsley garnish.
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) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Sauté Aromatics: In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion and minced garlic and sauté for 3-4 minutes until they become soft and fragrant, forming the flavor base for the sauce.
- Create Cheese Sauce: Stir in the heavy cream, grated cheddar cheese, grated Parmesan cheese, salt, and pepper into the skillet. Cook the mixture over medium heat until the cheeses melt fully and the sauce thickens to a creamy consistency.
- Assemble Potatoes: Arrange the sliced potatoes evenly in the prepared baking dish. Pour the creamy cheese sauce over the potatoes, making sure all slices are well coated for maximum flavor.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 40-45 minutes, or until the potatoes are tender when pierced with a fork.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes to allow the top to develop a golden brown crust.
- Garnish and Serve: Once baked, sprinkle fresh parsley on top for a pop of color and freshness. Serve the dish warm for best taste.
Notes
- Use russet potatoes for their starchy texture which works well in creamy baked potato dishes.
- Ensure the potatoes are sliced evenly to allow uniform cooking.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Covering the dish while baking helps the potatoes cook through and retain moisture.
- Removing the foil near the end creates a lovely golden crust on top.
- Fresh parsley enhances the flavor and presentation but can be omitted if unavailable.
