Delmonico Potatoes Recipe

I am excited to share my take on a Potatoes Delmonico Recipe that brings a piece of culinary history to my kitchen. I blend thinly sliced potatoes with heavy cream, whole milk, minced garlic, and butter for a taste that is both simple and refined. A hint of Parmesan and fresh thyme adds an extra layer of charm.

I’ve always been fascinated by how food can transport you to another time. When I came across the classic Delmonico Potatoes Recipe, I knew I had to give it a try.

This recipe takes a trip back to the bustling kitchens in NYC during the 1800s when dishes like this were the hallmark of sophistication. I love how using 2 lbs of peeled and thinly sliced potatoes with 1 cup heavy cream and 1 cup whole milk creates a rich, silky texture.

Adding 3 minced garlic cloves and 4 tbsp unsalted butter in little pieces brings a depth of flavor to the mix that’s hard to beat. I also sprinkle in 1 tsp salt and 1/2 tsp ground black pepper to really let the spices shine.

Some may add 1/2 cup Parmesan or garnish with fresh thyme sprigs for that extra flair. It’s one of those classic potato side dishes that can impress a crowd without being complicated.

Why I Like this Recipe

I love this recipe for tons of reasons. First, the mix of heavy cream, whole milk, and garlic really gives the potatoes a rich, almost luxurious taste that just makes me feel like I’m eating something special even on a regular night.

Second, I appreciate how simple it is to put together. I mean, peeling and slicing the potatoes, mixing a few ingredients, and then just letting it bake–it’s pretty straightforward, yet the result is something that makes my whole kitchen smell incredible.

Third, there’s a cool bit of history behind it that I find really appealing. It reminds me of those fancy old days at Delmonico’s, and even though it’s a simple side dish, it kind of connects me to a tradition of old-school cooking that I think is really neat.

Lastly, I like how the butter and optional Parmesan cheese come into play. When that butter melts over all the slices and the cheese adds a little extra flavor and texture, it gives every bite a yummy, hearty feel that just hits the spot.

Ingredients

Delmonico Potatoes is a comfort food classic with rich flavors and balanced textures.

Each key ingredient here plays its role in making the dish uniquely satisfying.

Check out these little breakdowns of what some of the ingredients bring to the table:

• Potatoes: They add useful carbs and fiber that keep you powered in a tasty way.
• Heavy Cream: It gives a thick, lush texture with extra fat for a rich finish.
• Whole Milk: Adds protein and a smooth consistency that helps blend the flavors.
• Garlic: Offers a strong aroma and pungent taste that cuts through the creaminess.
• Butter: Lends a velvety finish which makes every bite delightfully smooth.
• Parmesan Cheese: (Optional) Adds a savory, nutty flavor with a hint of salty zest.
• Fresh Thyme: (Optional) Garnishes with herbal freshness without overwhelming the dish.

Ingredient Quantities

• 2 lbs potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup whole milk
• 3 garlic cloves, minced
• 4 tbsp unsalted butter, cut into small pieces
• 1 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• 1/2 cup grated Parmesan cheese (optional)
• Fresh thyme sprigs for garnish (optional)

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish.

2. Peel the potatoes and slice them thinly; try to get them as even as possible so they cook uniformly.

3. In a bowl, mix together the heavy cream, whole milk, minced garlic, salt, and black pepper till everything’s combined.

4. Arrange a single layer of potato slices in the baking dish.

5. Pour the cream and milk mixture evenly over the potatoes so every slice gets some of that flavor.

6. Scatter the small pieces of unsalted butter on top; they will melt into the dish as it bakes.

7. If you’re using Parmesan cheese, sprinkle that over the top now for an extra layer of flavor.

8. Cover the dish tightly with foil and pop it in the oven, letting it bake for about 45 minutes.

9. Remove the foil and continue baking for another 15 minutes to let the top get a bit golden and bubbly.

10. Once done, take it out of the oven and garnish with fresh thyme sprigs if you like; let it cool for a few minutes before serving.

Equipment Needed

1. Oven – You need an oven set at 375°F for baking. Its even heat is key to cooking the potatoes uniformly.
2. Baking dish – A dish that can hold all the layers; make sure to lightly grease it so nothing sticks.
3. Mixing bowl – For combining heavy cream, whole milk, minced garlic, salt, and pepper properly before pouring over the potatoes.
4. Measuring cups and spoons – To accurately measure the cream, milk, salt, pepper, and any grilled Parmesan cheese, ensuring the recipe’s nutritional balance stays on track.
5. Peeler – For peeling the potatoes; removing the skin affects the fiber content and texture.
6. Knife and cutting board – Use these to safely slice the potatoes evenly and mince the garlic; getting uniform slices is important for even cooking.
7. Aluminum foil – Essential for covering the dish during the first part of baking; it helps trap heat and moisture.
8. Spatula or mixing spoon – Helpful for stirring the cream mixture together so the ingredients blend well before assembly.

FAQ

Delmonico Potatoes Recipe Substitutions and Variations

• If you don’t have heavy cream, you can use half-and-half mixed with a little melted butter to keep it rich enough.
• Instead of whole milk, you can try low-fat milk, but be aware the flavour might be a bit lighter.
• If unsalted butter isn’t available, use salted butter instead and then reduce the extra salt in the recipe.
• For minced garlic, garlic powder is a good backup – use just a pinch since its taste is stronger.
• And if you’re out of Parmesan, Pecorino Romano makes a great substitute, giving a similar tangy boost.

Pro Tips

1. When slicing the potatoes, try using a mandoline if you have one. It can really help get them even which means they cook at the same rate so you dont end up with some crunchier slices than others.
2. If you like a stronger garlic flavor, go ahead and add a bit more. My grandmas recipe always had extra garlic and it made the whole dish pop.
3. Don’t rush when layering the potatoes and pouring over the cream mixture. Taking a few extra minutes to make sure every slice is covered will make a big difference in the final taste.
4. If you use Parmesan cheese try to grate it freshly instead of using pre-grated cheese; it tends to melt better and spread the flavor out more evenly.