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Creamy Delmonico Potatoes Delight is a sumptuous side dish that has captured the hearts and palates of many across the United States. This dish, characterized by its creamy texture and rich flavor, offers a luxurious twist on classic potato recipes. The origins of Delmonico Potatoes can be traced back to the iconic Delmonico's restaurant in New York City, which opened its doors in the 19th century. This establishment is known for its pioneering role in American fine dining and has introduced a variety of memorable dishes over the years, including the beloved Delmonico Potatoes.

Delmonico Potatoes

Delight your taste buds with Creamy Delmonico Potatoes, a luxurious side dish with roots in American culinary history. This recipe features Yukon Gold potatoes layered in a rich cream sauce with sharp cheddar and Parmesan cheeses, creating a comforting and indulgent experience. Perfect for any occasion, from holiday feasts to casual dinners, this dish is sure to impress your guests. Discover how to elevate your meals with this delicious recipe that embodies warmth and tradition.
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Ingredients
  

2 lbs Yukon Gold potatoes, peeled and diced

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup sour cream

1 small onion, finely chopped

2 cloves garlic, minced

4 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional, for a kick)

1/4 cup fresh chives, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Potatoes: In a large pot of salted boiling water, add the diced Yukon Gold potatoes. Boil until tender, about 15-20 minutes. Once done, drain and set aside.

      Sauté Aromatics: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent, about 5 minutes.

        Make the Cream Sauce: In a large mixing bowl, combine the heavy cream, sour cream, cheddar cheese, Parmesan cheese, sautéed onion and garlic, salt, black pepper, paprika, and cayenne pepper (if using). Mix until well combined.

          Combine Ingredients: Add the drained potatoes to the cheese sauce mixture, stirring gently to coat all the potatoes evenly.

            Transfer to Baking Dish: Grease a 9x13 inch baking dish with the remaining 2 tablespoons of butter. Pour the potato mixture into the dish, spreading it evenly.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.

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

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings