Best Outback Steakhouse Three Cheese Au Gratin Potatoes Recipes

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3 CHEESE POTATOES AU GRATIN



3 cheese potatoes au gratin image

Layered with butter, cream, three cheeses and garlic before being baked until golden and bubbling, potatoes au gratin is the perfect side dish.

Provided by Alida Ryder

Categories     Side Dish

Time 1h20m

Number Of Ingredients 13

1 tbsp butter
8 large potatoes (peeled and thinly sliced)
100 g (3.5oz) Gruyere (grated)
100 g (3.5oz) Raclette (grated )
50 g (1.5.oz) Parmesan (finely grated )
2 tbsp thyme leaves
salt and pepper (to taste)
½ cup milk
1 tbsp cornflour / cornstarch
2 cups heavy / whipping cream
1 tsp salt
½ tsp pepper
5 garlic cloves (thinly sliced)

Steps:

  • Preheat the oven to 180°C/350°F.
  • Butter a large casserole dish then add a layer of sliced potatoes.
  • Combine all the cheeses then reserve ? for the topping.
  • Season the potatoes with salt, pepper and thyme. Add a few tablespoons of cheese. Repeat until all the potatoes and cheese have been used.
  • Combine the milk, cornflour/cornstarch, cream, salt and pepper and whisk until smooth.
  • Pour the cream mixture over the potatoes. Press down to allow the cream to cover the potatoes.
  • Cover the dish with foil then place in the oven.
  • Allow to bake for 45 minutes until a knife can easily be inserted. Remove the foil, top with the remaining cheese and place back in the oven.
  • Allow to bake for another 15 minutes until the cheese has melted and the top is golden brown.
  • Remove from the oven, allow to cool for 5 minutes then serve.

Nutrition Facts : Calories 206 kcal, Carbohydrate 28 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 365 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

BLACK ANGUS POTATOES AU GRATIN



Black Angus Potatoes Au Gratin image

This recipe is from the RSVP section in a February 1981 issue of Bon Appetit. It was requested from Stuart Anderson's Black Angus restaurant in Yakima, Washington. I made this for Easter dinner to go with our ham. I cooked and layered the pototoes in the casserole dish and made the sauce the night before and refrigerated both separately, covered, overnight. The next day, i warmed the sauce slightly and poured it over the potatoes and baked as instructed, increasing the baking time to 30 minutes. It came out perfect!

Provided by Leslie in Texas

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs unpeeled potatoes
salt
2 tablespoons butter (1/4 stick)
2 tablespoons flour
1 1/2 cups hot milk
1/2 cup shredded sharp cheddar cheese
1 teaspoon freshly grated parmesan cheese
1 garlic clove, minced
salt & freshly ground black pepper
shredded cheddar cheese
grated parmesan cheese
paprika

Steps:

  • Boil potatoes in lightly salted water until tender.
  • Cool,peel and cut into 1/4-inch slices;layer slices in buttered casserole dish.
  • Preheat oven to 350 degrees.
  • Melt butter in medium saucepan and whisk in flour until mixture is smooth.
  • Gradually add hot milk, whisking constantly.
  • Stir in cheeses and continue cooking, whisking, until cheeses are melted.
  • Season to taste with salt and pepper.
  • Pour over potatoes and sprinkle with cheddar,parmesan and paprika.
  • Bake 20 minutes.
  • Place under broiler just until brown and bubbly; serve immediately.

Nutrition Facts : Calories 209.7, Fat 9.4, SaturatedFat 5.9, Cholesterol 28.9, Sodium 126.8, Carbohydrate 24.9, Fiber 2.6, Sugar 0.9, Protein 7.1

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

STEAK HOUSE AU GRATIN POTATOES



Steak House Au Gratin Potatoes image

My mom gave me this recipe which she got from another website. I haven't tried these yet but they sounded terrific.

Provided by FeelinYummy

Categories     Potato

Time 1h25m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 8

1 tablespoon butter
3 russet potatoes, peeled and cubed
1 cup heavy cream
1/2 cup milk, 2%
4 garlic cloves, minced
2 tablespoons all-purpose flour
salt and black pepper, to taste
1 cup cheddar cheese, grated

Steps:

  • Preheat an oven to 350 degrees.
  • Grease one 9x13 inch baking pan with butter.
  • Spread potatoes evenly in the pan.
  • Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl.
  • Pour cream mixture over the potatoes.
  • Cover with foil.
  • Bake in the preheated oven for 20 minutes, then remove the foil.
  • Continue baking until the potatoes are easily pierced with a fork, about 40 minutes.
  • Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.

STEAK HOUSE AU GRATIN POTATOES



Steak House Au Gratin Potatoes image

These super creamy and rich restaurant style potatoes will be gobbled up fast. They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day. They are not a light or low fat dish. Save this for a special occasion.

Provided by Ingalyn

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h30m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
3 russet potato, peeled and cubed
1 cup heavy cream
½ cup 2% reduced-fat milk
4 cloves garlic, minced
2 tablespoons all-purpose flour
salt and black pepper to taste
1 cup grated medium Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan with butter. Spread potatoes evenly in the pan.
  • Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. Pour cream mixture over the potatoes. Cover with foil.
  • Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes. Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 23.6 g, Cholesterol 85.2 mg, Fat 24.7 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 15.5 g, Sodium 186.6 mg, Sugar 2 g

STEAKHOUSE AU GRATIN POTATOES



Steakhouse Au Gratin Potatoes image

Last night was a last minute get together at our house. Six adults and two kids for dinner following a Bocci Ball game, or two! I decided on a steakhouse dinner of a thick sirloin on the grill, wedge salad with creamy, homemade blue cheese dressing, yeast rolls, sauteed spinach with lots of garlic and au gratin potatoes. Our friends brought the wine...Cyrus, Stag's Leap, we have great friends!

Provided by Penny Stettinius

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs potatoes
2 -4 tablespoons unsalted butter
2 cups gruyere, grated
1 1/2 cups half-and-half
kosher salt
freshly cracked black pepper
2 teaspoons thyme
1 teaspoon nutmeg, freshly grated

Steps:

  • Preheat the oven to 375 degrees.
  • Peel and dice the potatoes. *I have a vegetable chopper from Williams-Sonoma and this step only takes 5 minutes.
  • Parboil the potatoes 5 minutes in salty water.
  • Either spray a large baking dish with oil or rub it lightly with butter.
  • Drain and then toss the potatoes in the baking dish with the butter, thyme, nutmeg, more salt and pepper.
  • Mix almost all the cheese (save some for the top) throughout the potatoes and pour the half & half evenly over all.
  • Top the dish with the reserved cheese.
  • Bake for one hour or until the cheese is nicely melted, bubbling and turning a caramel color.

Nutrition Facts : Calories 328.7, Fat 17.1, SaturatedFat 10.3, Cholesterol 54.1, Sodium 120, Carbohydrate 32, Fiber 3.8, Sugar 1.6, Protein 12.9

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