Delmonico Potatoes Recipe

I invite you to explore my take on a classic culinary treasure. Combining thinly sliced russet potatoes with heavy cream, melted unsalted butter, and minced garlic, I crafted my Potatoes Delmonico Recipe as a nod to a bygone era. A pinch of salt, pepper, and nutmeg completes this delightful recipe.

I’ve always had a soft spot for Delmonico Potatoes. I first came across this recipe while digging into the culinary history of New York City’s famous Delmonico’s in the 1800s, and it instantly sparked my interest.

This dish isn’t your run-of-the-mill side; it calls back to a time when every meal was a chance to impress. In my version, I use 2 lbs of russet potatoes, peeled and sliced thin, doused with 1 cup of heavy cream and 4 tablespoons of melted unsalted butter.

A clove of garlic is finely minced and tossed in with just a pinch of salt, a splash of freshly ground pepper and a hint of nutmeg. It’s not only a stupendous recipe for a crowd but also a delicious upgrade to any meal setup.

If you’re into recipes that give an elegant twist to everyday potatoes, this is the one you dont want to skip.

Why I Like this Recipe

1. I love how the potatoes come out super creamy and rich in flavor every time I make them.
2. I really appreciate the mix of garlic and nutmeg, which gives the dish a unique twist that makes it more than just a plain potato side.
3. It makes me feel cool knowing that this recipe hails from a historic kitchen in New York City, connecting me to an old-time culinary tradition.

This recipe is called Classic Delmonico Potatoes and its more than just a side dish. Its like a little piece of history that takes you back to the days when fancy cooking was a big deal. I really dig that it comes from a busy New York kitchen from the 1800s at Delmonicos. Even though its a bit old school, it tastes awesome and has this vibe of real elegance that I enjoy every time I make it.

Ingredients

• Potatoes: They are rich in carbs and fibre and really give the dish heartiness.
• Heavy Cream: Creamy and fatty, it makes the potatoes extra smooth and rich tasting.
• Butter: Adds a mellow taste with fats that blend perfectly with the cream.
• Garlic: It gives a punch of flavor, making the dish tangy and aromatic.
• Nutmeg: A pinch imparts subtle, warm spice that enhances the overall sweet notes.

Ingredient Quantities

• 2 lbs russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 4 tablespoons unsalted butter, melted
• 1 clove garlic, finely minced
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• A pinch of ground nutmeg

How to Make this

1. Preheat your oven to 375°F and get your potatoes thinly sliced, making sure they are evenly sized for even cooking.

2. In a mixing bowl, combine the heavy cream, melted butter, minced garlic, salt, pepper, and a pinch of nutmeg until they are well mixed.

3. Arrange a layer of the sliced potatoes in a greased baking dish, overlapping them just a little bit so every slice gets some of the cream mix.

4. Pour a bit of the cream mixture over the potatoes to make sure each layer gets some flavor.

5. Repeat layering the potatoes and drizzle the cream mixture between each layer until all the slices are used up.

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

7. Bake for about 45 minutes, then remove the foil and bake for an extra 15 minutes to let the top turn a nice golden brown.

8. Let the dish rest for a few minutes after coming out of the oven for easier serving and to let the flavors settle in. Enjoy!

Equipment Needed

1. Preheat the oven using your standard home oven.
2. Use a sharp knife and cutting board, or a mandoline if you have one, to thinly slice the potatoes.
3. Grab a large mixing bowl for blending the heavy cream, melted butter, garlic, salt, pepper, and nutmeg.
4. Use measuring cups and spoons to get the right amounts of ingredients.
5. Invest in a whisk or a sturdy spoon for mixing all the cream ingredients evenly.
6. Have a greased baking dish ready to layer the potatoes.
7. Make sure you have aluminum foil to cover the dish while baking.
8. Use oven mitts when taking the hot dish out of the oven.

FAQ

Delmonico Potatoes Recipe Substitutions and Variations

• For the russet potatoes, you could try using Yukon Golds. They have a similar starchy feel but with a slightly sweeter taste
• If you dont have heavy cream, mix 3/4 cup whole milk with 1/4 cup melted butter as a substitute its almost as rich
• Instead of unsalted butter, you can use salted butter but make sure to cut down on the extra salt you add
• If you run out of fresh garlic, 1/2 teaspoon garlic powder works fine though the flavor might be a bit lighter
• When you dont have nutmeg on hand, you can use a tiny pinch of cinnamon instead, just be cautious as it changes the flavor

Pro Tips

1. Make sure your potato slices are even. If you have a mandoline or a really sharp knife, use it. It helps the potatoes cook at the same rate and stops some pieces from being overcooked while others are still hard.

2. Soak the potato slices for about ten minutes in some cold water and then pat them dry. This gets rid of extra starch so that your dish doesn’t turn out gummy. It might sound like extra work but it totally makes a difference.

3. Let your cream mixture sit for a few minutes before you start layering it with the potatoes. This gives the garlic and spices a chance to mix in better and can add a lot more flavor to the dish.

4. When you’re finishing up, if you want that extra crispy top, just keep an eye on it and you can pop the dish under the broiler for a few minutes at the end. This extra step helps get that golden brown look you want.