The Best Potatoes Delmonico: A Classic Steakhouse Side
Potatoes Delmonico, also known as Delmonico Potatoes or Gratin Dauphinois, is a luxurious and indulgent potato dish that has graced the menus of fine steakhouses for generations. These creamy, cheesy, and perfectly seasoned potatoes are the ideal companion to a juicy steak or any elegant meal. If you’re ready to elevate your dining experience at home, join us as we explore the recipe for The Best Potatoes Delmonico and bring the flavors of a high-end steakhouse to your own table.
Ingredients:
For the Potatoes Delmonico:
- 4 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 cups heavy cream
- 2 cups whole milk
- 3 cloves garlic, minced
- 1 1/2 cups grated Gruyère cheese (or Swiss cheese)
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and black pepper to taste
- Pinch of ground nutmeg (optional)
Instructions:
Prepare the Potatoes Delmonico:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
- In a saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, and fresh thyme leaves (or dried thyme). Heat the mixture until it’s just about to simmer, then remove it from the heat. If you’re using dried thyme, you can add it directly to the cream mixture.
- Layer half of the thinly sliced potatoes evenly in the prepared baking dish. Season with salt and black pepper.
- Pour half of the cream mixture over the potatoes, ensuring they’re well-covered.
- Sprinkle half of the grated Gruyère cheese and grated Parmesan cheese over the potatoes and cream.
- Add the remaining sliced potatoes in an even layer, season with salt, black pepper, and a pinch of ground nutmeg (if using).
- Pour the rest of the cream mixture over the second layer of potatoes.
- Top the dish with the remaining Gruyère and Parmesan cheeses. Dot the surface with small pieces of unsalted butter.
Bake to Perfection: 9. Cover the baking dish with aluminum foil and place it in the preheated oven.
- Bake for 45 minutes, then remove the foil and continue baking for an additional 30-40 minutes or until the Potatoes Delmonico are golden brown on top, the potatoes are tender, and the cream has thickened.
- If needed, you can broil the dish for a minute or two to achieve a deeper golden crust, but keep a close eye to prevent burning.
Serve and Enjoy: 12. Let the Potatoes Delmonico rest for a few minutes before serving to allow the flavors to meld.
- Serve as a luxurious side dish alongside your favorite steak, roast, or main course.
Cook’s Notes:
- Gruyère cheese adds a nutty flavor, but you can substitute it with Swiss cheese if needed.
- To save time, you can use a mandoline slicer to thinly slice the potatoes with precision.
- Feel free to adjust the level of garlic and thyme to suit your taste preferences.
- Potatoes Delmonico can be made ahead of time and reheated in the oven. Just cover it with foil and reheat at 350°F (175°C) until warmed through.
- Leftover Potatoes Delmonico can be refrigerated and enjoyed for a day or two. Reheat in the oven for best results.
Potatoes Delmonico is a timeless steakhouse classic that brings elegance and comfort to your dining table. With layers of creamy potatoes, garlic, and cheese, it’s a side dish that deserves the spotlight. So, follow this recipe, prepare The Best Potatoes Delmonico, and elevate your home-cooked meals with the decadent flavors of a high-end steakhouse.
