THE BEST POTATOES DELMONICO RECIPE
Preparation Time: 1 hour
Intensity: Moderate
Ingredients:
- 4 large russet potatoes, peeled and sliced into 1/4-inch rounds
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
- Prepare Potatoes: Peel the potatoes and slice them into rounds about 1/4 inch thick. Arrange the potato slices evenly in the prepared baking dish.
- Prepare Sauce: In a saucepan, combine the heavy cream, chicken or vegetable broth, minced garlic, dried thyme, salt, and pepper. Bring the mixture to a simmer over medium heat, stirring occasionally.
- Add Cheese and Butter: Once the mixture is simmering, remove it from heat and stir in the grated Parmesan cheese until melted. Add the melted butter and mix until well combined.
- Pour Sauce Over Potatoes: Pour the sauce evenly over the sliced potatoes in the baking dish, making sure all the potatoes are coated with the creamy mixture.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 20-25 minutes or until the potatoes are tender and the top is golden brown and bubbly.
- Serve: Remove the potatoes from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving.
Nutrition Information (per serving):
- Calories: 320
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 400mg
- Total Carbohydrates: 27g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 7g
Note: Nutrition information is approximate and may vary based on specific ingredients and serving sizes.
