The Best Potatoes DelMonico Recipe

Potatoes DelMonico, a classic dish that combines the richness of potatoes with a symphony of flavors, is a surefire way to elevate any meal. Whether you’re hosting a dinner party or craving a comforting side dish, this recipe promises to deliver a plate of pure indulgence. Here’s how to create the Best Potatoes DelMonico, along with pro tips, nutrition facts, and a conclusion that will leave you eager to hit the kitchen.



4 large russet potatoes, peeled and sliced into thin rounds

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)

How To Make The Best Potatoes DelMonico Recipe

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Potatoes:

Place the potato slices in a large bowl of cold water to prevent browning. Drain and pat them dry with a paper towel.

Make the Cream Mixture:

In a saucepan, combine the heavy cream, whole milk, minced garlic, dried thyme, butter, salt, and black pepper. Heat the mixture over medium heat until it’s warmed through and the butter is melted. Do not let it boil.

Layer the Potatoes:

Grease a baking dish with butter or cooking spray. Place a layer of potato slices on the bottom of the dish, slightly overlapping them.

Add Cheese and Cream:

Sprinkle a portion of the grated Parmesan and Gruyere cheeses over the layer of potatoes. Drizzle some of the cream mixture over the cheese.

Repeat the Layers:

Repeat the process of layering potatoes, cheese, and cream until you’ve used up all the ingredients. Make sure to finish with a layer of cheese and cream on top.


Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.


Remove the Potatoes Delmonico from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley for a burst of color and added freshness.



Pro Tips:

Slice Uniformly: Ensure even cooking by slicing the potatoes uniformly. This guarantees that each bite is perfectly tender.

Cheese Selection: Experiment with different cheeses for a unique twist. Fontina or Swiss can complement the Gruyère and Parmesan beautifully.

Layering Technique: Layering is key; it ensures the potatoes absorb the creamy goodness evenly. Don’t rush this step.

Fresh Herbs: Add a burst of freshness with chopped chives or parsley just before serving.

Nutrition Facts:

Note: Nutritional values are approximate and based on a serving size of four.


Calories: 450 kcal

Protein: 15g

Fat: 28g

Carbohydrates: 38g

Fiber: 3g

Sugar: 3g

Sodium: 620mg


The Best Potatoes DelMonico recipe offers a delightful symphony of textures and flavors. From the creamy potatoes to the gooey cheese and subtle garlic undertones, each bite is a journey into comfort. Follow the pro tips to enhance your culinary experience, and revel in the satisfaction of creating a dish that’s not just a side but the star of the show. Enjoy the indulgence and savor the culinary masterpiece that is Potatoes DelMonico!

Written by Best Food


Pico De Gallo