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Though the exact origins of Delmonico potatoes are somewhat murky, they are believed to have been first served at Delmonico's Restaurant in New York City during the 19th century. This iconic establishment was known for its lavish dining experiences and exquisite dishes, making it a favorite among the elite. Delmonico potatoes quickly became a popular choice, showcasing the restaurant’s ability to turn humble ingredients into sophisticated fare. While the original recipe has evolved over the years, the essence of Delmonico potatoes as a decadent, cheesy potato dish has remained intact.

Delmonico Potatoes Recipe

Indulge in the creamy goodness of Cheesy Delmonico Potatoes Delight! This luxurious side dish combines russet potatoes with rich sharp cheddar and Gruyère cheese for a warm, comforting experience that's perfect for gatherings or cozy dinners at home. With a crunchy breadcrumb topping and a sprinkle of fresh chives, every bite is a delightful blend of flavors and textures. Elevate your dining experience with this timeless classic! #CheesyPotatoes #ComfortFood #DeliciousRecipes #PotatoLovers #CookingAtHome #GourmetDining
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Ingredients
  

2 lbs russet potatoes, peeled and diced

1 cup heavy cream

1 cup whole milk

1 cup sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

4 tablespoons unsalted butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

½ cup breadcrumbs (for topping)

Fresh chives, chopped (for garnish)

Instructions
 

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

    Prep Potatoes: In a large pot, bring salted water to a boil. Add the diced potatoes and cook until just tender, about 10 minutes. Drain and set aside.

      Sauté Aromatics: In a large skillet, melt butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

        Make Cheese Sauce: Lower the heat and pour in the heavy cream and milk. Add smoked paprika, salt, and pepper. Gradually stir in both the cheddar and Gruyère cheese until melted and smooth. Remove from heat.

          Combine: Fold in the cooked potatoes into the cheese sauce, ensuring they're well coated.

            Prepare for Baking: Pour the mixture into a greased 9x13-inch baking dish. Evenly sprinkle breadcrumbs on top for a crispy finish.

              Bake: Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and bubbly.

                Garnish & Serve: Remove from the oven, let it cool slightly, and garnish with fresh chives before serving.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8