The Best Potatoes DelMonico

Potatoes DelMonico are a luxurious, ultra-creamy potato dish layered with Parmesan, Gruyere, and a rich cream mixture that bakes into a beautifully golden top. The thin potato slices soak up every bit of flavor, creating a tender, velvety texture underneath a crisp, cheesy crust. This elegant side is perfect for holidays, dinner parties, or any meal where you want something comforting yet impressive. It pairs wonderfully with steak, chicken, or roasted vegetables and always feels like a special occasion dish.

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

Directions

1. Preheat oven to 375°F.
2. Place sliced potatoes in cold water to prevent browning; drain and pat dry.
3. In a saucepan, heat cream, milk, garlic, thyme, butter, salt, and pepper until warm and butter is melted (do not boil).
4. Grease a baking dish with butter or cooking spray.
5. Layer potatoes in the dish, slightly overlapping.
6. Sprinkle Parmesan and Gruyere over the potatoes, then drizzle with some cream mixture.
7. Repeat layers of potatoes, cheese, and cream, ending with cheese and cream on top.
8. Cover with foil and bake 45–50 minutes.
9. Remove foil and bake 15–20 minutes more, until golden and potatoes are tender.
10. Let rest briefly, then garnish with parsley before serving.

Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 85 minutes
Kcal: ~340 kcal | Servings: 6

Tips

• For extra-thin, even slices, use a mandoline to slice the potatoes.
• Allow the dish to rest 10 minutes before serving so the layers set nicely.

FAQ

Can I make this ahead of time?
Yes—assemble fully, cover, and refrigerate. Bake just before serving.

Can I substitute the cheeses?
Gruyere can be swapped with Swiss, and Parmesan can be replaced with Pecorino for a sharper flavor.

Do I have to peel the potatoes?
Peeling is traditional, but leaving the skins on adds texture and saves time.

Why warm the cream mixture?
Warming helps the flavors meld and ensures even cooking throughout the dish.