The Best Potatoes DelMonico Recipe

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 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

Instructions:

1. Preheat the Oven: Preheat the oven to 375°F (190°C).
2. Prepare the Potatoes: Submerge the potato slices in a bowl of cold water to prevent browning. Drain and pat dry with paper towels.
3. Make the Cream Mixture: In a saucepan, combine heavy cream, whole milk, minced garlic, dried thyme, butter, salt, and black pepper. Heat over medium until warmed through and butter is melted. Avoid boiling.
4. Layer the Potatoes: Grease a baking dish and layer potato slices, slightly overlapping.
5. Add Cheese and Cream: Sprinkle a portion of Parmesan and Gruyere cheeses over the potatoes. Drizzle with the cream mixture.
6. Repeat the Layers: Continue layering potatoes, cheese, and cream until all ingredients are used, finishing with a layer of cheese and cream on top.
7. Bake: Cover the baking dish with aluminum foil and bake for 45-50 minutes. Remove foil and bake for an additional 15-20 minutes, until golden brown and potatoes are tender.
8. Serve: Let the Potatoes Delmonico cool slightly before serving. Garnish with chopped fresh parsley for a vibrant touch. Enjoy!