Best Steakhouse Gratin Potatoes Recipes

Steakhouse Au Gratin Potatoes image

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

Steakhouse gratin potatoes image

Provided by Lynnda Cloutier

Categories Potatoes

Number Of Ingredients 10

four russet potatoes, baked
1/2 cup sour cream
1/4 cup milk
four strips good-quality bacon, cooked and chopped
3/4 cup shredded sharp cheddar cheese, divided
2 tablespoons dried chives
2 teaspoons salt
1/8 teaspoon ground white pepper
1/2 cup bread crumbs
3 tablespoons melted butter

Steps:

1. peel and dice potatoes to roughly 1/2 to 3/4 inch cubes. In a medium bowl, mix the sour cream, milk, bacon, 1/2 cup cheddar, chives, salt and pepper. Fold in the potatoes until well coated. Put in a 8 inch square baking dish.
2. In another bowl, mix the bread crumbs, melted butter and remaining cheddar cheese. Sprinkle on top of the potatoes. Put uncovered in the center rack of the oven and bake at 325° for 35 minutes.

Outback Steakhouse Three Cheese Au Gratin Potatoes image

Provided by @MakeItYours

Number Of Ingredients 12

2 medium russet potatoes
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter, salted
1 tablespoon all-purpose flour
1/2 cup half-and-half
3/4 cup shredded Gruyere cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese
3 pieces thick-sliced bacon, cooked
1/2 teaspoon minced parsley

Steps:

Preheat your oven to 450 degrees F.
Peel the potatoes and slice them into 1/4-inch-thick bite-size slices. Toss the potato slices in a bowl with the melted butter, salt and pepper, then spread them out onto a baking sheet and bake for 30 minutes or until the edges of the potatoes begin to brown.
While the potato slices bake, make the cheese sauce by whisking together the butter and flour in a small saucepan over medium/low heat. Heat until bubbling, and then stir in the half-and-half. When the mixture begins to bubble again, add the cheeses. Continue cooking the sauce over medium/low heat, stirring often, until smooth.
When the potato slices are done, remove them from the oven and set the oven to high broil.
Transfer the potato slices to a shallow casserole dish. Pour the cheese sauce over the potato slices. Minced the bacon slices, and then sprinkle the bacon over the top of the potatoes.
When the oven is hot, broil the dish for 2 minutes or until the top begins to bubble and brown. When it's done, sprinkle dish with 1/2 teaspoon of minced parsley and serve hot.
Serves 4 as side dish.