This is my streamlined, three-ingredient version of the Delmonico-style potatoes my mother-in-law brought to our very first family dinner together. I can still picture her walking in with a white casserole dish, the cream bubbling around tender potato slices and the top just starting to turn golden. It was simple, comforting, and somehow felt both homey and a little bit fancy—very Midwestern in spirit, but with roots in old-school steakhouse cooking. Now it’s the dish everyone quietly checks the table for at holidays and Sunday roasts, and it’s so straightforward that it easily earns a place in any home cook’s regular rotation.
These creamy Delmonico potatoes are rich, so I like to pair them with something that has structure and a bit of contrast: roast chicken, grilled steak, or a simple baked ham all work beautifully. A crisp green salad with a sharp vinaigrette or steamed green beans with lemon helps cut through the richness. If you’re serving family-style, tuck the hot casserole into the center of the table next to a basket of crusty bread or dinner rolls to mop up the extra cream. Leftovers reheat well and make an indulgent side with a quick weeknight pork chop or even alongside a simple omelet.
Oven-Baked 3-Ingredient Delmonico PotatoesServings: 6
Ingredients
2 1/2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch)
3 cups heavy cream
1 1/2 teaspoons kosher salt, plus more to taste
Directions
Preheat your oven to 375°F (190°C). Lightly butter or oil a 2- to 2 1/2-quart white oval casserole dish if you like, but it isn’t strictly necessary; the cream will help prevent sticking.
Peel the potatoes and slice them into thin, even rounds about 1/8 inch thick. A mandoline makes this quick and consistent, but a sharp knife and a steady hand work just fine. As you slice, keep the potatoes loosely stacked; there’s no need to soak them in water, since you want their natural starch to help thicken the cream.
In a medium saucepan, combine the heavy cream and kosher salt. Warm over low to medium-low heat just until the cream is hot to the touch and small bubbles form around the edges, 3 to 5 minutes. Do not let it boil. Heating the cream helps it infuse with the salt and reduces the oven time slightly.
Layer about one-third of the sliced potatoes in the bottom of the casserole dish, overlapping them slightly like shingles so they cook evenly. Give them a gentle press to level the layer.
Pour about one-third of the warm salted cream evenly over the potatoes, making sure it runs down between the slices. Repeat with another third of the potatoes and another third of the cream, then finish with the remaining potatoes and top with the last of the cream. The cream should just barely cover the top layer; if your dish is very shallow, leave a little headspace so it doesn’t bubble over.
Cover the casserole tightly with foil, tenting it slightly so it doesn’t press directly onto the cream. Place the dish on a rimmed baking sheet to catch any drips, then transfer to the preheated oven.
Bake, covered, for 45 to 55 minutes, until the potatoes are very tender when pierced with the tip of a knife and the cream is beginning to thicken. At this point, carefully remove the foil.
Return the uncovered casserole to the oven and continue baking for 20 to 30 minutes more, or until the top is lightly golden, the edges are bubbling, and the cream has reduced to a rich, spoonable sauce that clings to the potatoes. If your oven runs cool, this may take a bit longer—use the color and tenderness as your guide.
Remove the casserole from the oven and let the potatoes rest for at least 10 to 15 minutes before serving. This rest allows the hot cream to settle and thicken so the slices hold together when scooped. Taste a bit of the sauce and add a small pinch of salt at the table if needed.
Serve the Delmonico potatoes straight from the dish, scooping down through the layers so everyone gets tender slices bathed in the golden, bubbly cream.
Variations & Tips
Because this recipe is intentionally pared down to three ingredients, small technique choices make a big difference. Slice the potatoes as evenly as possible so they cook at the same rate, and avoid rinsing them—the natural starch is what helps the cream thicken into that luxurious sauce. If you’d like a slightly lighter version, you can swap 1 cup of the heavy cream for whole milk, but be aware that the sauce will be thinner and more prone to separating; keep the oven temperature steady and avoid overbaking to minimize curdling. For a subtly smoky note, sprinkle a whisper of smoked salt or freshly ground black pepper over the top just before baking, understanding that this technically adds a fourth ingredient. You can also tuck a halved garlic clove in with the potatoes and fish it out before serving for a gentle garlic aroma without extra visible ingredients. Food safety notes: Always keep the cream refrigerated until you’re ready to cook, and don’t leave the finished dish at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm); refrigerate leftovers promptly in a shallow container. Reheat leftovers thoroughly in a 325°F (165°C) oven until steaming hot in the center, and use within 3 to 4 days. If you’re preparing the dish ahead, you can assemble it up to the point of baking, cover tightly, and refrigerate for up to 8 hours, then bake straight from the fridge, adding 10 to 15 minutes to the covered baking time.
