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 your oven to 375°F (190°C).
2. Prepare the Potatoes: Soak the potato slices in cold water to prevent browning. Drain and pat dry with a paper towel.
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 heat until warmed through and butter is melted, but do not boil.
4. Layer the Potatoes: Grease a baking dish and layer potato slices, slightly overlapping.
5. Add Cheese and Cream: Sprinkle grated Parmesan and Gruyere cheeses over the potatoes, then drizzle with some of 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 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 cool slightly before serving. Garnish with chopped fresh parsley for color and freshness. Enjoy your delicious Potatoes Delmonico!