Potatoes Delmonico are a rich baked potato side made with thinly sliced Russets, cream, milk, garlic, thyme, Parmesan, and Gruyère. The potatoes bake until tender while the cheese and cream form a silky sauce around the layers.
Why This Potato Bake Works
Thin potato slices are important here because they soften evenly in the cream mixture. Parmesan brings a salty, nutty flavor while Gruyère melts smoothly and gives the dish a deeper cheese flavor than cheddar alone.
The covered portion of the bake helps the potatoes become tender without drying out. Removing the foil near the end lets the top brown and gives the finished casserole more texture.
Ingredient Notes
- Russet potatoes: Their starch helps thicken the cream as the dish bakes.
- Heavy cream and whole milk: Using both keeps the sauce rich without making it quite as heavy as all cream.
- Parmesan and Gruyère: One adds saltiness and the other adds smooth melt and a slightly nutty flavor.
- Garlic and thyme: They season the cream from the beginning so the flavor reaches every layer.
Tips for the Best Potatoes Delmonico
- Slice the potatoes as evenly as possible so they finish cooking at the same time.
- Pat the potatoes dry after soaking. Too much surface water can dilute the cream sauce.
- Do not boil the cream mixture. Warm it only until the butter melts and the seasonings are distributed.
- Let the finished dish rest briefly before serving so the sauce has a chance to settle around the potato layers.
Make Ahead and Storage
You can slice the potatoes and prepare the cream mixture ahead, but assemble the casserole close to baking time for the best texture. Leftovers can be refrigerated in a covered container for up to 4 days. Reheat portions gently in the oven or microwave until hot.
What to Serve With Potatoes Delmonico
This is a good holiday or Sunday-dinner side for roast chicken, ham, steak, or pork. If you want a lighter potato option, try Garlic Parmesan Roasted Potatoes. For another cheesy baked vegetable, Tennessee Onions pair well with the same kinds of meals. You can also browse more easy side dish recipes.
Frequently Asked Questions
How thin should the potatoes be?
Thin, even rounds work best. The goal is to give the potatoes enough time to become fully tender during the covered bake.
Why are my potatoes still firm?
The slices may be too thick or the casserole may simply need more covered baking time. Check the center with a fork before removing the foil permanently.
Ingredients
- 4 large Russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyère 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 Potatoes Delmonico
- Preheat the oven to 375°F.
- Place the sliced potatoes in cold water to prevent browning, then drain and pat them dry.
- Warm the heavy cream, milk, garlic, thyme, butter, salt, and pepper in a saucepan over medium heat until the butter melts. Do not boil.
- Grease a baking dish and arrange a slightly overlapping layer of potatoes in the bottom.
- Sprinkle with some of the Parmesan and Gruyère, then drizzle with part of the cream mixture.
- Repeat the layers, finishing with cheese and cream on top.
- Cover with foil and bake for 45 to 50 minutes. Remove the foil and bake another 15 to 20 minutes, until golden and fork-tender.
- Rest briefly, garnish with parsley, and serve.