Delmonico Potatoes

Delmonico potatoes date back to the famous New York steakhouse that gave them their name. Think of them as the cousin of scalloped potatoes, but richer, cheesier, and with a more elegant pedigree.

The trick is the staged bake. The potatoes start covered with just butter and aromatics so they steam and soften, then the scalded milk goes in to finish them creamy. Cheese and a beaten egg get folded in at the end, and the egg is what binds the dish into a sliceable gratin instead of a soupy potato bake.

Scalding the milk before adding it matters. Cold milk drops the temperature in the dish and stretches the cooking time, while hot milk keeps everything moving and prevents curdling when the egg goes in later.

Use a starchy potato like Russet or Yukon Gold. Waxy potatoes hold their shape too well and won’t melt into that creamy texture you want.

Pro Tips

• Slice the potatoes thin and even, ideally with a mandoline. Uneven slices cook at different rates, leaving some raw and some mushy.
• Grate the Swiss cheese yourself from a block. Pre-shredded varieties have starch coatings that prevent smooth melting.
• Temper the egg before stirring it in by whisking a few spoonfuls of the hot milk mixture into the beaten egg first. This prevents scrambling.
• Let the dish rest 5 to 10 minutes after baking so the cheese sets enough to scoop cleanly.

Variations

• Swap Swiss for Gruyère for a nuttier, more pronounced cheese flavor.
• Stir in 2 tablespoons of fresh chopped chives or parsley before the final bake for color and a fresh herb note.
• Top with buttered breadcrumbs for the last 10 minutes of baking to add a crisp golden crust over the cheese.