These Delicious Delmonico-Style Potatoes are creamy, cheesy, and oh-so-comforting! Baked until golden, they’re perfect for adding a touch of fancy to any meal.
Honestly, who can resist cheesy potatoes? I love serving these on special occasions or even a cozy dinner at home. They’re always a hit with family and friends! 🥔❤️
Ingredients & Substitutions
Russet Potatoes: These are the classic choice for this dish, thanks to their starchy texture. If you want, you can use Yukon Gold potatoes for a creamier result.
Sharp Cheddar Cheese: This brings a great flavor and melts beautifully. If you’re looking for a milder taste, consider using mild cheddar or mozzarella. A mix of cheeses can also add depth!
Heavy Cream: This gives richness to the dish. You could substitute half and half or even whole milk, but the texture will be lighter. If you want a lighter version, try using evaporated milk.
Butter: Unsalted butter is best as it allows you to control the saltiness. Feel free to swap it for olive oil if you’re looking for a healthier option.
Onion: In this recipe, a sweet onion works great, but yellow or white onions are just as good. For a twist, you could use leeks for a unique flavor!
How Do You Layer the Potatoes for Maximum Flavor?
Layering potatoes is key to achieving that delicious mix of flavors. Here’s how to do it effectively:
- Start with a solid layer of potatoes, making sure they’re evenly spread out.
- Season each layer with salt, pepper, and a sprinkle of paprika to build flavors gradually.
- Add your shredded cheeses between layers, allowing them to melt and combine beautifully as the dish cooks.
- Don’t forget to pour cream over each layer to keep the potatoes moist and creamy!
This alternating process not only enhances the flavor but also ensures every bite is delicious! Happy cooking!
Delicious Delmonico-Style Potatoes
Ingredients You’ll Need:
For the Dish:
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup milk
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 1 hour of cooking time, giving you a total of about 1 hour and 15 minutes. Perfect for a delicious side dish with minimal fuss!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 375°F (190°C). While it’s warming up, grease a 9×13 inch baking dish to prevent sticking.
2. Sauté the Onion and Garlic:
In a saucepan over medium heat, melt the unsalted butter. Add the minced garlic and chopped onion. Sauté them for about 5 minutes, or until the onions are soft and translucent. This step adds a lovely flavor to your dish!
3. Make the Cream Mixture:
Next, stir in the heavy cream and milk into the saucepan. Heat this mixture until it just begins to simmer, then remove it from the heat. This will be the creamy goodness that ties it all together!
4. Layer the Potatoes:
Now it’s time to start layering! Place half of the sliced potatoes evenly in your prepared baking dish. Sprinkle them with salt, pepper, and paprika to season.
5. Add Cheeses:
Sprinkle half of the sharp cheddar cheese and half of the grated Parmesan cheese over the first layer of potatoes. Don’t be shy—this is where the cheesy goodness really comes in!
6. Pour Over the Cream:
Next, gently pour half of the cream mixture over the cheese and potatoes, ensuring it’s evenly distributed.
7. Repeat the Layers:
Repeat the layering process with the remaining potatoes, seasonings, cheeses, and cream mixture. This doubles up on the flavor and creaminess!
8. Bake the Dish:
Cover the dish tightly with aluminum foil and bake it in the preheated oven for 40 minutes. This helps the potatoes cook through without burning.
9. Finish Baking Uncovered:
After 40 minutes, remove the foil and bake uncovered for an additional 20-25 minutes. Keep an eye on it until the top is golden brown and bubbly, and the potatoes are fork-tender.
10. Let It Rest and Serve:
Once baked, let the dish rest for 10 minutes before serving. This will help it set a little. Before you dig in, sprinkle some chopped fresh parsley on top for a pop of color!
Enjoy your delicious Delmonico-Style Potatoes! They are sure to be a hit at your dinner table!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes are commonly used for their creamy texture, you can also swap in Yukon Gold potatoes for a slightly sweeter flavor and a creamier consistency. Just ensure they’re thinly sliced for even cooking!
How Can I Make This Recipe Lighter?
If you want a lighter version, try substituting half of the heavy cream with low-fat milk or even unsweetened almond milk. You can also reduce the amount of cheese or use part-skim cheese to cut down on calories without sacrificing too much flavor.
What is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in individual portions or warm it gently in the oven at 350°F (175°C) until heated through.
Can I Prepare This Dish in Advance?
Yes, you can prepare the dish a day in advance! Assemble everything in the baking dish, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and add an extra 10-15 minutes to the cooking time since it will be starting cold.
