My recipe for Classic Delmonico Potatoes features tender Yukon Gold slices bathed in a blend of heavy cream, melted unsalted butter, and a hint of garlic. I call these Million Dollar Potatoes for their timeless appeal and refined flavors that recall a storied past in a decadent New York kitchen.
I absolutely love bringing a slice of culinary history to life in my kitchen and this Delmonico Potatoes recipe is no exception. I remember the first time I tasted this dish; the layers of perfectly sliced Yukon Gold potatoes mingled with a lush heavy cream sauce and a drizzle of melted butter made it a true delight.
Garlic and a pinch of salt and freshly ground black pepper truly elevate the dish into something unforgettable. I even like to add a hint of nutmeg sometimes, which gives it a secret touch that reminds me of those classic meals served in iconic restaurants of yesteryear.
It’s the kind of potato side dish that plays well for a crowd and can bring a little gourmet flair to any dinner table. I gotta say, even though it’s simple, these potatoes pack plenty of delicious surprises that make them feel like million dollar potatoes.
Enjoy the cooking journey!
Why I Like this Recipe
I like this recipe because it makes me feel like I’m cooking something fancy even when I’m just whipping up a quick side dish. I really dig how the creamy, garlicky sauce mixed with the buttery potatoes create a comforting flavor that’s both rich and satisfying. I also appreciate that the layering process in the recipe, even though it might seem a bit old school, gives a cool vibe of cooking like in the old days. Plus, it’s super easy to tweak the seasoning just the way I like it, which makes it feel personal and fun to prepare.
Ingredients
- Potatoes: give you carbs, fiber, and vitamins.
They’re hearty and fillin enough for most.
- Heavy Cream: high in fat and smooth texture.
It makes the dish rich and creamy.
- Butter: adds flavor and healthy fats when used in moderation.
It brings a subtle freshness.
- Garlic: low in calories but bursting with flavor.
It boosts the overall aroma.
- Parsley: offers vitamins and a touch of brightness.
It enhances the dish look and taste.
Ingredient Quantities
- 2 lbs Yukon Gold or Russet potatoes, peeled and sliced about 1/8 inch thick
- 1 cup heavy cream
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon chopped fresh parsley (optional for garnish)
How to Make this
1. First, preheat your oven to 375°F and grease a baking dish lightly.
2. Peel your potatoes and slice them about 1/8 inch thick.
3. In a bowl, mix together the heavy cream, melted butter, minced garlic, a pinch of salt, some freshly ground black pepper and the nutmeg if you decide to use it.
4. Arrange a layer of potato slices in the dish then sprinkle a little extra salt and pepper on top.
5. Pour a bit of your cream mixture over the potatoes and repeat layering until you run out of potatoes.
6. Once all the layers are set, evenly pour the remaining cream mixture over the top.
7. Cover the dish with foil and bake for about 45 minutes, then remove the foil and bake for another 15 minutes until the top gets a nice golden color and the potatoes are tender.
8. Let it sit for a few minutes after taking it out of the oven, then sprinkle the chopped parsley on top before serving.
Equipment Needed
1. Oven – You need an oven preheated to 375°F for baking the dish
2. Baking dish – A greased casserole or baking dish to layer and bake the potatoes
3. Vegetable peeler – For peeling the potatoes before slicing them
4. Knife and cutting board – To slice the potatoes about 1/8 inch thick
5. Mixing bowl – For combining the heavy cream, melted butter, minced garlic, salt, pepper, and nutmeg
6. Measuring cups and spoons – To measure out cream and seasonings precisely
7. Aluminum foil – To cover the dish during the first part of baking
8. Serving utensil – Such as a spatula or large spoon for transferring and serving the finished dish
FAQ
Delmonico Potatoes Recipe Substitutions and Variations
- Heavy cream: You can mix half & half with a spoonful of melted butter to get a similar rich texture if you dont have heavy cream on hand.
- Unsalted butter: Try using salted butter and just cut back on the extra salt you add.
- Garlic: If you dont have fresh garlic, garlic powder works too. Use about 1/8 teaspoon for each clove of garlic called for.
- Ground nutmeg: In a pinch, a tiny pinch of cinnamon can bring a warm flavor, though its a bit different.
Pro Tips
1. Try using a mandoline or the very sharp knife you got to get your potatoes sliced as even as possible because uneven slices means some parts might get overcooked or remain undercooked which ain’t fun.
2. It helps a lot if you soak your potato slices in cold water for about 15 to 20 minutes before you cook them. This step gets rid of some extra starch and makes for a nicer texture, but be sure to dry ’em well before layering.
3. Warming up the cream mixture just a bit before you pour it over the potatoes can really amp up the flavors since a warm mix blends in much easier with the layers.
4. After you take the dish out of the oven, let it sit around for a few minutes. This waiting time helps the whole thing set a bit more so you dont end up cutting into a sloppy mess.
Delmonico Potatoes Recipe
My favorite Delmonico Potatoes Recipe
Equipment Needed:
1. Oven – You need an oven preheated to 375°F for baking the dish
2. Baking dish – A greased casserole or baking dish to layer and bake the potatoes
3. Vegetable peeler – For peeling the potatoes before slicing them
4. Knife and cutting board – To slice the potatoes about 1/8 inch thick
5. Mixing bowl – For combining the heavy cream, melted butter, minced garlic, salt, pepper, and nutmeg
6. Measuring cups and spoons – To measure out cream and seasonings precisely
7. Aluminum foil – To cover the dish during the first part of baking
8. Serving utensil – Such as a spatula or large spoon for transferring and serving the finished dish
Ingredients:
- 2 lbs Yukon Gold or Russet potatoes, peeled and sliced about 1/8 inch thick
- 1 cup heavy cream
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions:
1. First, preheat your oven to 375°F and grease a baking dish lightly.
2. Peel your potatoes and slice them about 1/8 inch thick.
3. In a bowl, mix together the heavy cream, melted butter, minced garlic, a pinch of salt, some freshly ground black pepper and the nutmeg if you decide to use it.
4. Arrange a layer of potato slices in the dish then sprinkle a little extra salt and pepper on top.
5. Pour a bit of your cream mixture over the potatoes and repeat layering until you run out of potatoes.
6. Once all the layers are set, evenly pour the remaining cream mixture over the top.
7. Cover the dish with foil and bake for about 45 minutes, then remove the foil and bake for another 15 minutes until the top gets a nice golden color and the potatoes are tender.
8. Let it sit for a few minutes after taking it out of the oven, then sprinkle the chopped parsley on top before serving.