Delmonico Potatoes Recipe

Experience a timeless dish where thinly sliced russet potatoes embrace a creamy blend of heavy cream, melted butter, and garlic. Infused with subtle spices and garnished with fresh parsley, this classic recipe from iconic New York kitchens celebrates culinary elegance and rich comfort, making every bite an indulgence in history.

I love sharing my version of the Classic Delmonico Potatoes recipe because it’s steeped in history and simple nutrition facts that could easily fit into your weekly menu. This dish uses 2.5 lbs russet potatoes, peeled and thinly sliced, and transforms them into a hearty side dish that is perfect for feeding a crowd.

I mix in 1 cup heavy cream to give the potatoes a creamy richness and then incorporate 4 tablespoons unsalted butter, melted perfectly with 2 garlic cloves minced for that nice savory kick. I also add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a pinch of grated nutmeg if you like a little extra warmth.

This recipe is not only easy to prepare but also packs modest nutritional value with healthy carbs and essential vitamins. A sprinkle of 2 tablespoons chopped fresh parsley at the end gives a burst of freshness.

Enjoy this nostalgic and delicious meal.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, the way the thinly sliced potatoes soak up all the creamy, garlicky goodness makes them melt in your mouth, which is just so comforting. Second, I like that the heavy cream and melted butter add a rich, indulgent flavor that feels like a treat even though its super simple to make. Third, even though it’s a classic recipe that used to be served in fancy New York City kitchens back in the day, it still feels homey and special when I whip it up in my own kitchen. And lastly, the step-by-step instructions are easy enough to follow even when I’m having an off day in the kitchen, so I always end up with a tasty, golden dish that I can be proud of.

Ingredients

• Russet potatoes: High in carbs and fibre; they make the meal hearty and filling.
• Heavy cream: Provides richness and a mild sweet touch to the flavor.
• Unsalted butter: Smooth texture and rich taste that makes dish extra yummy.
• Garlic: Gives an aromatic punch and boosts health with antioxidants.
• Salt: Enhances all flavors simple but necessary for balance.
• Pepper: Adds a balanced hint of spice for an extra flavor kick.
• Nutmeg: Optional spice that gives warmth and a slight sharp taste.
• Parsley: Fresh garnish that adds colour and a mild herbal tone.

Ingredient Quantities

• 2.5 lbs russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 4 tablespoons unsalted butter, melted
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• A pinch of grated nutmeg (optional)
• 2 tablespoons chopped fresh parsley (optional, for garnish)

How to Make this

1. Preheat your oven to 375°F and make sure you have all the ingredients ready.

2. Peel the russet potatoes and slice them thinly, aiming for even thickness so they cook uniformly.

3. In a bowl mix together the heavy cream, melted butter, minced garlic, salt, black pepper and if youd like, a pinch of grated nutmeg.

4. Grease a baking dish and lay the potato slices in a single layer, overlapping a little if needed.

5. Pour the cream mixture evenly over the potatoes making sure every slice gets a little of that rich flavor.

6. Cover the dish with foil and pop it into the oven.

7. Bake for about 50 minutes then remove the foil and bake for another 20 minutes until the top is nicely browned.

8. Take the dish out of the oven and let it sit for a few minutes, then sprinkle chopped fresh parsley over the top before serving.

Equipment Needed

1. Oven
2. Vegetable peeler
3. Mandoline slicer or a sharp knife with a cutting board
4. Mixing bowl
5. Measuring cups and spoons
6. Whisk or fork for mixing
7. Baking dish
8. Aluminum foil

FAQ

Delmonico Potatoes Recipe Substitutions and Variations

• If you dont have heavy cream, try mixing whole milk with a tablespoon of melted butter per cup to get a richer texture.
• Out of unsalted butter? Olive oil works fine, though it might give it a slightly different taste.
• If you don’t have fresh garlic cloves, you can use garlic powder instead; use about 1/4 teaspoon for each clove.
• No russet potatoes? Yukon Gold potatoes are a good alternative as they also become tender and creamy.
• If you’re missing fresh parsley for garnish, dried parsley can be used in half the amount suggested.

Pro Tips

1. Using a mandoline slicer can help you get the potato slices nice and even every time. If you’re in a rush, soaking the slices in cold water for a bit can help remove some excess starch and stop them from sticking together.

2. Make sure your baking dish is VERY well greased before you start layering. Trust me, you dont want the potatoes sticking to the pan and then having a hard time cleaning it.

3. When you pour the cream mixture over the potatoes, take a minute to double-check that every slice is getting some of the flavor. Sometimes its easy to miss a few spots if you’re not careful.

4. Once the time is up, let the dish sit for a few minutes after taking it out of the oven. This little waiting period really helps the flavors lock together and makes the dish easier to serve.