Potatoes Delmonico is a luxurious and creamy potato dish that’s believed to have originated from the famous Delmonico’s restaurant in New York City during the 19th century. This dish is a variation of scalloped potatoes, featuring thinly sliced potatoes layered with a rich cheese sauce, baked until golden and bubbly. It’s a decadent side dish that pairs wonderfully with steak, roasted meats, or any special occasion meal. Here’s a simplified version of how to make Potatoes Delmonico.
Ingredients:
- 2 pounds (about 900g) potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
- Additional grated cheese for topping