Potatoes Delmonico:


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)


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.

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.

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.

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.
THE BEST POTATOES DELMONICO RECIPE THE BEST POTATOES DELMONICO RECIPE Reviewed by special recipes on December 14, 2023 Rating: 5

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