Here’s a classic take on Delmonico Potatoes Bake—a rich, cheesy, and creamy potato dish often served as a side for holiday meals or special dinners.
🥔 Delmonico Potatoes Bake Recipe
Ingredients (serves 4–6):
- 4–5 large potatoes, peeled and thinly sliced
- 1 cup (240 ml) heavy cream or half-and-half
- 1 cup (100 g) shredded cheddar cheese (or mix cheddar + Gruyère)
- 2 tbsp butter, plus extra for greasing
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, for warmth)
- ½ cup grated Parmesan (optional, for topping)
🍽️ Instructions
- Preheat oven: 375°F (190°C). Grease a baking dish with butter.
- Prepare potatoes: Peel and thinly slice potatoes (about 1/8 inch thick) for even cooking.
- Make cream mixture: In a saucepan, heat butter, garlic, onion, salt, pepper, and nutmeg with cream until just warm (don’t boil).
- Layer potatoes: Arrange a layer of potatoes in the baking dish. Sprinkle some shredded cheese, then pour a little cream mixture on top. Repeat until all potatoes, cheese, and cream are used.
- Top it off: Finish with Parmesan if using. Cover with foil.
- Bake: 45–50 minutes covered, then uncover and bake another 15–20 minutes until top is golden and potatoes are tender.
- Serve: Let it sit 5–10 minutes before serving for easier slicing.
🌟 Tips & Variations
- Add cooked bacon or ham for extra flavor.
- Use Gruyère or Fontina for a more gourmet twist.
- Sprinkle fresh herbs like thyme or parsley before serving.
- For a lighter version, substitute half the cream with milk.
This is a rich, decadent dish perfect with roast meats or holiday dinners.
If you want, I can also give a quick, easy 30-minute version of Delmonico Potatoes Bake that skips the long layering but keeps it creamy and cheesy.
Do you want me to do that?
