Ingredients:
Four big russet potatoes, thinly sliced after being peeled
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)
Instructions:
Preheat your oven to 375°F (190°C).
Place the sliced potatoes in a large bowl of cold water to prevent browning. After draining, use paper towels to pat them dry.
Put the butter, salt, black pepper, chopped garlic, dried thyme, and heavy cream in a pot.. Heat the mixture over medium heat until warmed through and the butter is melted. Do not let it boil.
Use cooking spray or butter to grease a baking dish.. Arrange a layer of potato slices on the bottom of the dish, slightly overlapping them.
Over the potato layer, scatter some of the grated Parmesan and Gruyere cheeses.
. Drizzle some of the cream mixture over the cheese.
Repeat the layering process with the remaining potatoes, cheese, and cream mixture, finishing with a layer of cheese and cream on top.
Bake the baking dish for 45 to 50 minutes in a preheated oven, covered with aluminum foil.
After removing the foil, bake the potatoes for a further 15 to 20 minutes, or until the top is golden brown and a fork inserted into the potato comes out soft.
Once baked, remove the Potatoes DelMonico from the oven and let it cool slightly before serving.
Garnish with chopped fresh parsley for added color and freshness.
Enjoy the delicious and creamy Potatoes DelMonico as a side dish or main course!