PREPARATION:
1st Step
Put your oven into the preheating mode and set it to 375 degrees Fahrenheit (190 degrees Celsius). To prevent the food from adhering to the baking dish, grease it with butter.
2nd Step
Prepare the sliced russet potatoes by first peeling them. Heavy cream, whole milk, butter that has been melted, garlic that has been minced, salt, and black pepper should all be combined in a big bowl. Toss the sliced potatoes in the creamy sauce, making sure each potato slice is covered well and thoroughly.
3rd Step
Using the oiled baking dish, layer the potato slices that have been coated with the coating, making sure that they are distributed evenly. Over the top, pour any residual creamy mixture that you have. The grated Parmesan cheese should be distributed equally throughout all of the layers.
4th Step
On top of the potatoes, distribute the shredded Gruyere cheese in an even layer. Add more salt and black pepper to taste. Season with extra salt and pepper.
5th Step
Bake for forty-five minutes with the baking dish covered in aluminum foil in an oven that has been preheated. After that, take off the aluminum foil and continue baking for another half an hour, or until the potatoes are cooked through and the top is bubbling and golden brown.
6th Step
Once the Potatoes Delmonico have been removed from the oven, allow them to rest for a few minutes. Add a splash of color and a burst of freshness to the dish by sprinkling fresh chives on top.
7th Step
Slice through the layers of velvety potatoes with a sharp knife, appreciating the way the tastes and textures mix together as you do so. This mouthwatering dish would go well with any of your go-to main courses or may stand on its own as the highlight of a more festive evening.
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