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Delmonico Potatoes Delight Recipe

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★★★★★

4.8 from 121 reviews

Delmonico Potatoes Delight is a creamy, comforting casserole featuring tender Yukon Gold potatoes thinly sliced and layered with a rich, fragrant cream sauce infused with garlic, fresh thyme, and rosemary. Enhanced by a blend of nutty Gruyère and Parmesan cheeses, this dish is baked to golden perfection, offering a luscious, caramelized crust and a moist interior. Ideal as a side dish for dinner or a hearty main, it combines simple ingredients into an elegant, satisfying recipe.

Ingredients

Scale

Potatoes

  • 2 lb Yukon Gold potatoes, thinly sliced (≈½‑inch thick)
  • 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, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the Oven. Set your oven to 375°F (190°C) to prepare for baking. This ensures a consistent temperature for cooking the potatoes evenly.
  2. Prepare the Potatoes. Rinse the Yukon Gold potatoes under cold water to remove any dirt or starch. Using a sharp knife or mandoline, slice them uniformly about half an inch thick to promote even cooking and texture.
  3. Build the Creamy Base. In a medium saucepan, melt the butter over medium heat. Stir in the olive oil, then add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream while whisking continuously and bring to a gentle simmer. Once simmering, fold in the Gruyère cheese, Parmesan cheese if using, fresh thyme, and rosemary. Season with salt and freshly ground black pepper to taste, then remove the sauce from heat.
  4. Assemble the Dish. Lightly grease a 9‑x‑13‑inch baking dish. Arrange half of the potato slices in an even layer, overlapping slightly for full coverage. Drizzle half of the creamy sauce evenly over this layer, spreading it gently with a spatula to coat each slice thoroughly.
  5. Add the Second Potato Layer. Place the remaining potato slices on top of the first sauce-covered layer. Pour the rest of the cream sauce evenly over the top, making sure the entire surface is coated to ensure moisture during baking.
  6. Bake Covered. Cover the baking dish tightly with aluminum foil and bake in the preheated oven at 375°F (190°C) for 25 minutes. This initial covered baking allows the potatoes to steam gently and absorb the flavors without drying out.
  7. Bake Uncovered to Finish. After 25 minutes, remove the foil and increase the oven temperature to 400°F (205°C). Continue baking, uncovered, for an additional 15 to 20 minutes until the potatoes are tender when pierced with a fork and the top turns golden-brown and caramelized.
  8. Rest Before Serving. Remove the casserole from the oven and let it rest for 5 to 7 minutes. This rest period thickens the sauce slightly and helps the potatoes hold their shape, making clean slices easier to serve.

Notes

  • Use a mandoline or sharp knife for uniform potato slices to ensure even cooking and texture.
  • Pat potato slices dry after rinsing to reduce excess moisture and prevent watery sauce or soggy casserole.
  • Allow the casserole to rest after baking to let the sauce set and produce clean serving portions.
  • Add a splash of dry white wine to the cream before simmering for subtle acidity and enhanced flavor.
  • Drizzle truffle oil or sprinkle smoked paprika on top after baking for an extra depth of taste.
  • Avoid overcrowding the baking dish to prevent steaming instead of roasting, which causes sogginess.
  • Always place the baking dish on the middle oven rack for even heat distribution.
  • Gruyère cheese adds a nutty richness; if unavailable, aged cheddar or fontina are good substitutes.

Keywords: Delmonico potatoes, creamy potato casserole, Yukon Gold potatoes recipe, baked potato gratin, Gruyère cheese potatoes, comfort food side dish

Find it online: https://deliciousdishspot.com/delmonico-potatoes-delight-recipe/