Name: Delmonico Potatoes Delight Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 lb Yukon Gold potatoes, thinly sliced (≈½‑inch thick); 3 Tbsp unsalted butter, melted; 2 Tbsp olive oil; 1 cup heavy cream; 1 cup grated Gruyère cheese; ¼ cup grated Parmesan cheese (optional); 2 cloves garlic, minced; 1 tsp fresh thyme leaves; 1 tsp fresh rosemary, finely chopped; Salt, to taste; Freshly ground black pepper, to taste

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Introduction

Delmonico Potatoes Delight is a rich and creamy potato casserole that elevates simple Yukon Gold potatoes with a flavorful cheese and herb cream sauce. Baked to golden perfection, it offers a comforting side dish perfect for any occasion.

The image shows a close-up of a baking dish filled with open potato halves arranged in rows. Each potato half is topped with a thick, creamy layer of melted cheese that is golden brown and bubbly with some spots of crispiness. On top of the cheese, there is a light dusting of golden brown breadcrumbs that add a crunchy texture. Small green chives are sprinkled evenly across the whole dish, adding a bright pop of color. The baking dish is dark gray with a slightly speckled finish and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb Yukon Gold potatoes, thinly sliced (≈½‑inch)
3 Tbsp unsalted butter, melted
2 Tbsp olive oil
Cream Sauce:
1 cup heavy cream
1 cup grated Gruyère cheese
¼ cup grated Parmesan cheese (optional)
2 cloves garlic, minced
Seasonings & Garnish:
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C). Rinse the Yukon Gold potatoes under cold water and slice them uniformly about ½ inch thick for even cooking.
Step 2: In a medium saucepan, melt the butter over medium heat and stir in olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
Step 3: Pour in the heavy cream, whisk continuously and bring to a gentle simmer. Fold in Gruyère, Parmesan (if using), thyme, and rosemary. Season with salt and pepper, then remove from heat.
Step 4: Lightly grease a 9‑x‑13‑inch baking dish. Arrange half of the potato slices in an even, slightly overlapping layer. Drizzle half of the cream sauce over the potatoes, spreading it with a spatula to coat each slice.
Step 5: Add the remaining potatoes in a second layer and pour the remaining sauce evenly over the top.
Step 6: Cover the dish with foil and bake for 25 minutes. Remove the foil, increase oven temperature to 400°F (205°C), and bake for another 15-20 minutes until the potatoes are tender and the top is golden brown.
Step 7: Let the casserole rest for 5-7 minutes before serving to allow the sauce to thicken and the flavors to meld.

Tips & Variations

Use a mandoline or sharp knife to slice potatoes evenly for consistent cooking.
Pat potato slices dry after rinsing to promote browning and avoid watery sauce.
Stir in a splash of dry white wine into the cream for subtle acidity and extra depth.
Substitute Gruyère with aged cheddar or fontina if needed for a similar nutty flavor.
Try red potatoes or fingerlings for different textures and presentations.
For dairy-free versions, use coconut cream and plant-based cheese blends.
Pair with arugula salad or grilled salmon for a balanced meal.

Storage

Allow the casserole to cool completely before transferring leftovers to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months and thaw overnight in the fridge. Reheat in a preheated 350°F oven covered with foil for 15-20 minutes, uncovering for the last 5 minutes to crisp the top. Microwaving single servings is also possible; heat on medium power and stir halfway through, adding a splash of cream to refresh the sauce.

How to Serve

This image shows a baking dish filled with potato halves topped with a thick layer of melted and browned cheese that has a bubbly, golden texture. The potatoes have a light brown skin with a soft yellow inside visible beneath the cheese. Each potato half is sprinkled with crispy, golden breadcrumb bits and finely chopped green herbs scattered evenly on top. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the casserole and refrigerate it before baking. Just add a few extra minutes to the baking time if baking from chilled.

What if I don’t have Gruyère cheese?

Gruyère can be substituted with aged cheddar, fontina, or smoked mozzarella for a milder taste with good melting qualities.

How do I prevent the potatoes from becoming mushy?

Slice potatoes evenly, pat them dry before assembling, avoid overcrowding the baking dish, and follow the recommended baking times to maintain texture.