The Best Potatoes DelMonico is a classic American dish, rich in flavor and history. This dish is a type of potato casserole that originated in the United States during the 19th century. It’s named after the famous Delmonico’s restaurant in New York City, where it was popularized. This dish is known for its creamy texture, rich taste, and comforting warmth, making it a favorite in American cuisine, especially as a side dish for special occasions and family gatherings.
The key ingredient in Potatoes DelMonico is, of course, potatoes. Typically, starchy potatoes like Russets are chosen for their fluffy texture when baked. The potatoes are peeled, thinly sliced, and then layered in a baking dish. The thinness of the slices is important as it allows them to cook evenly and absorb the flavors of the sauce.
The distinguishing feature of Potatoes DelMonico is the creamy sauce. This sauce is made by creating a roux with butter and flour, to which milk or cream is gradually added. The sauce is cooked until it thickens, often seasoned with salt, pepper, and a hint of nutmeg for a classic flavor. Some variations also include grated onion or garlic for added depth.
Once the sauce is prepared, it is poured over the layers of sliced potatoes, ensuring each layer is generously coated. This process allows the sauce to seep between the potato slices, ensuring every bite is moist and flavorful.
Cheese is another integral component of this dish. Grated cheese, such as cheddar or Gruyère, is often sprinkled between the potato layers and on top of the casserole. As the dish bakes, the cheese melts and creates a golden, bubbly top layer that’s slightly crispy, contrasting beautifully with the soft, creamy layers beneath.
The assembled dish is then baked in a preheated oven. The baking time is crucial for allowing the potatoes to cook through and the flavors to meld together. The top layer of cheese becomes golden and crispy, while the interior remains creamy and tender.
Once baked, Potatoes DelMonico is typically allowed to rest for a few minutes before serving. This resting period helps the layers set slightly, making the dish easier to serve.
Potatoes DelMonico is often served as a luxurious side dish, perfect for accompanying roasted meats like beef, lamb, or poultry. Its rich, creamy texture and indulgent flavor profile make it a beloved classic in American cuisine, particularly for holidays, celebrations, and family dinners.
Ingredients
- 4 large russet potatoes, peeled and sliced into thin rounds
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyere cheese
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped fresh parsley (for garnish)
How To Make The Best Potatoes DelMonico Recipe
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Potatoes:
- Place the potato slices in a large bowl of cold water to prevent browning. Drain and pat them dry with a paper towel.
- Make the Cream Mixture:
- In a saucepan, combine the heavy cream, whole milk, minced garlic, dried thyme, butter, salt, and black pepper. Heat the mixture over medium heat until it’s warmed through and the butter is melted. Do not let it boil.
- Layer the Potatoes:
- Grease a baking dish with butter or cooking spray. Place a layer of potato slices on the bottom of the dish, slightly overlapping them.
- Add Cheese and Cream:
- Sprinkle a portion of the grated Parmesan and Gruyere cheeses over the layer of potatoes. Drizzle some of the cream mixture over the cheese.
- Repeat the Layers:
- Repeat the process of layering potatoes, cheese, and cream until you’ve used up all the ingredients. Make sure to finish with a layer of cheese and cream on top.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Serve:
- Remove the Potatoes Delmonico from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley for a burst of color and added freshness.
