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Delving into the origins of Delmonico Potatoes enhances the appreciation of this dish. The story begins in the 19th century at Delmonico's, a legendary restaurant established in New York City. This establishment was not only one of the first fine-dining restaurants in America but also played a significant role in shaping American culinary traditions.

Delmonico Potatoes

Delmonico Potatoes Delight is a rich and creamy side dish featuring Yukon Gold potatoes layered with a luscious cheese sauce made from Gruyère and cheddar. This comforting recipe has roots in 19th-century fine dining and has evolved into a beloved classic perfect for family gatherings or festive meals. Discover the history, key ingredients, and simple preparation steps that make this dish a standout choice, delivering warmth and indulgence to any dining table.
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Ingredients
  

2 pounds of Yukon Gold potatoes, peeled and diced

1 cup heavy cream

1 cup whole milk

1 cup shredded Gruyère cheese

1 cup shredded sharp cheddar cheese

4 tablespoons unsalted butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (adjust to taste)

1 cup breadcrumbs (preferably panko for extra crunch)

Fresh chives, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Prepare the potatoes: Place the diced Yukon Gold potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.

      Sauté the aromatics: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Remove from heat.

        Make the cream mixture: In a separate medium saucepan, combine the heavy cream, whole milk, salt, black pepper, and cayenne pepper. Heat over low stirring occasionally until warmed through but not boiling.

          Combine: In a large mixing bowl, combine the cooked potatoes, sautéed onion and garlic, both the Gruyère and cheddar cheeses, and the warm cream mixture. Gently stir to ensure the potatoes are well coated.

            Transfer to a baking dish: Pour the potato mixture into a greased 9x13-inch baking dish.

              Prepare the topping: In a small bowl, mix the panko breadcrumbs with the remaining 2 tablespoons of melted butter. Spread the breadcrumb mixture evenly over the top of the potato mix.

                Bake: Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and bubbling.

                  Garnish and serve: Once baked, remove from the oven and let it sit for 5 minutes. Garnish with chopped chives before serving.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8