Ingredients:
4 large russet potatoes, peeled and thinly sliced
2 tablespoons unsalted butter
1 teaspoon dried thyme
2 cloves garlic, minced
Salt and black pepper to taste
1 cup heavy cream
1/2 cup whole milk
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyère cheese
Fresh parsley, chopped (for garnish)
Preparation method :
1-Preheat the oven to 375°F (190°C). Place the sliced potatoes in a large bowl of cold water to prevent browning. Drain and pat them dry with a paper towel.
2-Prepare the cream mixture by combining the heavy cream, whole milk, minced garlic, dried thyme, butter, salt, and black pepper. Heat over medium heat until warmed through and the butter is melted. Do not let it boil.
3-Grease a baking dish with butter or cooking spray. Arrange a layer of potato slices on the bottom, slightly overlapping. Sprinkle some of the Parmesan and Gruyère cheese over the potatoes, then drizzle a bit of the cream mixture on top.
4-Repeat layering the potatoes, cheese, and cream until all ingredients are used, finishing with a layer of cheese and cream on top.
5-Cover the dish with aluminum foil and bake in the preheated oven for about 45–50 minutes. Then remove the foil and continue baking for an additional 15–20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Finish:
Remove the Delmonico potatoes from the oven and let them cool slightly before serving. Garnish with freshly chopped parsley for a fresh touch and added color.