Ingredients:
2 lbs potatoes (Russet or Yukon Gold)
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 medium onion, finely chopped
3 cloves garlic, minced
4 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare Potatoes: Peel and thinly slice the potatoes. Soak in cold water to prevent browning.
3. Sauté Onions and Garlic: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent. Add the garlic and cook for another minute. Remove from heat.
4. Layer Potatoes: Grease a 9×13-inch baking dish with the remaining butter. Layer half of the sliced potatoes in the dish, seasoning with salt and pepper.
5. Add Cream Mixture: In a bowl, combine heavy cream, half of the cheddar cheese, and half of the Parmesan cheese. Mix in the sautéed onion and garlic. Pour half of this mixture over the potatoes.
6. Repeat Layers: Add another layer of potatoes, season again, and pour the remaining cream mixture on top. Finish with the remaining cheese.
7. Bake: Cover the dish with aluminum foil and bake for about 45 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
8. Cool and Serve: Allow to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Enjoy your Potatoes Delmonico!
