Description
Creamy Delmonico Potatoes are a decadent side dish featuring layers of buttery Yukon Gold potatoes baked in a rich cheese sauce. With sharp cheddar, Gruyère, and aromatic thyme, this casserole is a cozy classic perfect for holidays or hearty dinners.
Ingredients
3 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter
1 shallot, finely chopped (or 1/2 small onion)
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1 1/2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves (or 1/3 tsp dried thyme)
1/8 teaspoon ground nutmeg (optional)
Extra cheese for topping (optional)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Peel and thinly slice potatoes into 1/8-inch rounds.
3. In a saucepan over medium heat, melt butter. Add shallots and garlic; sauté until soft.
4. Sprinkle in flour and cook for 1–2 minutes, stirring constantly to form a roux.
5. Slowly whisk in heavy cream. Add salt, pepper, thyme, and nutmeg. Simmer until thickened.
6. Stir in cheddar and Gruyère cheeses. Mix until melted and smooth.
7. Layer half the potatoes in the baking dish, pour over half the cheese sauce. Repeat with remaining potatoes and sauce.
8. Sprinkle additional cheese on top if desired.
9. Bake uncovered for 45–55 minutes or until golden and bubbly.
10. Let rest for 10–15 minutes before serving.
Notes
Letting the dish rest before serving helps the sauce thicken properly.
For even slicing, use a mandoline slicer.
Don’t boil the sauce rapidly—gentle heat ensures the cheese melts smoothly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dish
- Calories: 410
- Sugar: 2g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg