Delmonico Potatoes Recipe

As a longtime fan of culinary tales, I often return to classic recipes that channel old world charm. I present my cherished Potatoes Delmonico recipe, featuring thinly sliced russet potatoes, a hint of garlic, heavy cream, melted butter and Parmesan. Nutmeg, salt and pepper create timeless flavors that intrigue the palate.

I’ve always been fascinated by recipes with a story behind them so when I first came across this Delmonico Potatoes recipe I knew I had to give it a try. This classic recipe goes way back to the kitchens of Delmonico’s in New York City in the 1800s and it really brings back memories of a lost era of fine dining.

I started with 2 lbs of russet potatoes that I peeled and sliced thin to ensure they cooked evenly. Then I added a clove of minced garlic (but feel free to add more if you really love that garlicky kick), combining it with 1 1/2 cups of heavy cream and melted unsalted butter.

A sprinkle of salt, pepper, grated Parmesan cheese, and a pinch of ground nutmeg all come together to create a vibrant side dish to any meal with red potatoes or even a crowd appealing potato side dish. This recipe makes me feel like I found a million dollar potatoes treasure every time I cook it.

Why I Like this Recipe

I love this recipe because it takes me back to a sort of old-fashioned charm that feels both nostalgic and classy. Its almost like every bite connects me with a piece of culinary history that makes cooking fun.

I really enjoy how simple yet decadent it is. The mix of creamy heavy cream, melted butter, garlic, and Parmesan cheese creates this amazing comforting flavor thats hard to beat.

I also like that the recipe isnt overly complicated, so even if I’m tired i can throw it together and know its gonna turn out pretty awesome, which makes me feel like a real chef even on busy nights.

Ingredients

• Russet potatoes: Starchy carb source with some fiber, making the dish hearty and filling.
• Garlic: A flavorful, low carb ingredient that adds a punch to the dish.
• Heavy cream: Adds rich creaminess and smooth texture; contains high fat making it luxurious.
• Butter: Melted butter blends flavors while lending silky texture and mouthfeel to the recipe.
• Parmesan cheese: Gives a tangy umami kick with protein and a salty, sharp flavor.
• Nutmeg: A pinch of nutmeg warms the dish with subtle, spicy, earthy notes.

Ingredient Quantities

• 2 lbs russet potatoes, peeled and thinly sliced
• 1 clove garlic, minced (or more if you like it extra garlicky)
• 1 1/2 cups heavy cream
• 4 tablespoons unsalted butter, melted
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Pepper to taste
• A pinch of ground nutmeg

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish with a bit of butter.

2. Carefully peel your potatoes and slice them thin then layer them evenly in the dish.

3. In a bowl, mix the heavy cream, minced garlic, salt, pepper, and a pinch of nutmeg.

4. Drizzle the cream mixture over the potato slices making sure they are all kinda coated.

5. Pour the melted butter evenly across the top of the dish for extra richness.

6. Sprinkle the grated Parmesan cheese over everything to add a lovely crust while baking.

7. Bake in the oven for about 45 to 60 minutes or until the potatoes are tender and slightly golden.

8. Remove from the oven and let it rest a few minutes before serving so the flavors settle.

Equipment Needed

1. Oven
2. Baking dish
3. Vegetable peeler
4. Sharp knife
5. Mixing bowl
6. Measuring cups and spoons
7. Spatula
8. Cheese grater
9. Oven mitts

FAQ

Delmonico Potatoes Recipe Substitutions and Variations

• Russet potatoes: Try using Yukon Gold potatoes instead. They have a buttery flavor which works really well in this recipe
• Garlic: If you dont have fresh garlic on hand you can use garlic powder instead. Use about 1/4 teaspoon in place of one clove
• Heavy cream: You could swap heavy cream with half-and-half or a mix of whole milk and a little melted butter to get a similar richness
• Unsalted butter: If you are in a pinch, salted butter makes a good substitute. Just be careful with the extra salt in the recipe
• Grated Parmesan cheese: You might try Pecorino Romano instead. It gives a bit sharper flavor but works great in this dish

Pro Tips

1) If you have a mandoline or similar tool, use it to slice the potatoes evenly so they cook uniformly. Even slight changes in thickness can throw off the cooking time.

2) Try soaking the potato slices in cold water for 20-30 minutes before assembling the dish. This helps remove extra starch and makes the layers a lot creamier when baked.

3) Keep a close eye on the dish during the last 10 minutes of baking. Every oven is different so checking a bit earlier can prevent burning or undercooking.

4) After baking, let the dish sit for around 5 minutes before cutting into it. This rest time allows the cream and butter to settle, making the layers more defined and taste even better.