Ingredients
Scale
The key to this dish lies in selecting the right potatoes and fresh dairy. I always pick Yukon Golds for their buttery texture and natural sweetness, which helps create that melt-in-your-mouth feel without extra fuss. When it comes to cream and cheese, I stick to high-quality, full-fat versions to keep the flavor rich and smooth — a little indulgence that makes all the difference.
- 4 large Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup sharp white cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (optional)
- 1/4 cup grated Parmesan cheese (optional for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter a medium-sized baking dish.
- Peel and slice the potatoes thinly—aim for about 1/8-inch thickness to ensure they cook evenly. I find a mandoline slicer helpful here, but a sharp knife works, too.
- In a saucepan over medium heat, combine the heavy cream, milk, butter, and minced garlic. Warm gently until the butter melts and the mixture is fragrant but not boiling.
- Layer half of the potato slices in the baking dish, season with salt, pepper, and a sprinkle of fresh thyme if using.
- Pour half of the cream mixture over the potatoes, then sprinkle with half of the shredded cheddar.
- Repeat the layering with the remaining potatoes, cream mixture, and cheese.
- Cover the dish with foil and bake for 40 minutes. Then remove the foil, sprinkle Parmesan on top if you like, and bake uncovered for another 15-20 minutes or until the top is golden and bubbly.
- Let the dish rest for 5-10 minutes before serving to allow the sauce to thicken and the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Delmonico Potatoes Recipe, recipe, cooking, food
