Steak House Au Gratin Potatoes

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6 generous portions
• Difficulty: Medium

Introduction

There is something undeniably comforting about a dish that combines the creamy, cheesy richness of a classic gratin with the robust, hearty flavor of a steakhouse side. Steak House Au Gratin Potatoes captures that magic in a single, unforgettable casserole. Imagine the golden, bubbling crust that forms when thinly sliced potatoes meet a luscious blend of cream, cheese, and aromatic herbs. It’s the kind of side that makes a dinner feel festive, that turns a simple weeknight meal into a restaurant‑style experience, and that earns a permanent spot on the tables of families who love comfort food with a touch of elegance.

People enjoy Steak House Au Gratin Potatoes at everything from celebratory holiday feasts to casual backyard barbecues. The dish pairs beautifully with grilled ribeyes, pan‑seared filet mignon, or even a drift‑away burger. Its popularity stems from a perfect balance of textures: the potatoes become tender and melt‑in‑your‑mouth, while the cheese‑laden top stays crisp, providing a satisfying contrast with every bite. In this article you’ll find the best Steak House Au Gratin Potatoes recipe, a step‑by‑step guide, pro tips, and everything you need to make easy Steak House Au Gratin Potatoes that taste like they were prepared by a professional chef.

Ingredients

• 2 pounds (about 900 g) Yukon Gold potatoes, peeled and sliced 1/8‑inch thin
• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• 2 cloves garlic, minced
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon nutmeg, freshly grated
• 1 ½ cups grated Gruyère cheese
• ½ cup grated sharp Cheddar cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 2 teaspoons fresh thyme leaves (or 1 tsp dried thyme)
• 2 teaspoons fresh rosemary, finely chopped (optional)
• ¼ cup finely chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 375 °F (190 °C). Grease a 9‑by‑13‑inch baking dish with a thin layer of butter or non‑stick spray so the easy Steak House Au Gratin Potatoes release effortlessly after baking.
2. In a large mixing bowl combine the heavy cream, whole milk, minced garlic, kosher salt, black pepper, and freshly grated nutmeg. Stir gently until the seasonings are evenly dispersed throughout the liquid.
3. Arrange a single layer of sliced potatoes in the bottom of the prepared baking dish, overlapping the slices just enough to cover the entire surface. Sprinkle a handful of the thyme (and rosemary, if using) over the potatoes. Pour a third of the cream mixture evenly over this first layer, allowing it to soak into the potatoes.
4. Scatter a third of the Gruyère, Cheddar, and Parmesan cheeses over the creamy potatoes. The cheese not only adds flavor but also creates the signature golden crust that defines the best Steak House Au Gratin Potatoes recipe.
5. Repeat the layering process two more times: potatoes, herbs, cream mixture, and cheese. The final layer should be a generous blanket of the three cheeses, followed by a drizzle of the melted butter to encourage browning.
6. Cover the dish tightly with aluminum foil and bake for 30 minutes. The foil traps steam, ensuring the potatoes become fork‑tender while keeping the cheese from hardening too quickly.
7. After 30 minutes, remove the foil and continue baking for an additional 15‑20 minutes, or until the top is a deep, bubbling golden brown and the edges are lightly crisped. If you prefer a darker crust, you can broil for the last 2‑3 minutes—watch closely to avoid burning.
8. Remove the gratin from the oven and let it rest for 10 minutes. This resting period allows the sauce to thicken slightly, making it easier to slice cleanly.
9. Garnish with freshly chopped parsley for a pop of color and a hint of freshness. Serve hot alongside your favorite steak, chicken, or a simple green salad. Enjoy the comforting, indulgent taste of homemade Steak House Au Gratin Potatoes that feels both rustic and refined.

Pro Tips & Notes

• Choosing the right potato: Yukon Gold or thin‑skinned Russet potatoes work best because they absorb the cream while holding their shape. For a slightly sweeter flavor, try a mix of Yukon Gold and red potatoes.
• Even slicing for consistent texture: Use a mandoline slicer to achieve uniform 1/8‑inch slices. Consistent thickness ensures every bite cooks evenly, eliminating raw spots in the middle of the gratin.
• Cheese variations: If you want an even richer flavor, substitute part of the Cheddar with smoked Gouda, or add a pinch of blue cheese for a bold note. The “easy Steak House Au Gratin Potatoes” can be customized to suit any cheese lover’s palate.
• Make‑ahead tip: Assemble the gratin the night before, cover tightly, and refrigerate. When ready to bake, simply add 10 minutes to the cooking time to account for the chilled temperature.
• Gluten‑free adaptation: Ensure your cheese and butter are certified gluten‑free, and serve with a gluten‑free side dish. The recipe naturally contains no wheat, making it a safe choice for those avoiding gluten.
• Scaling the recipe: To serve a larger crowd, double the ingredients and use a 13‑by‑18‑inch roasting pan. Adjust cooking time by adding 10‑15 minutes and keep an eye on the crust to prevent over‑browning.

Nutrition Facts (per serving)

• Calories: 420 kcal
• Carbohydrates: 35 g
• Protein: 12 g
• Fat: 27 g

Frequently Asked Questions

• How should I store leftovers? Allow the Steak House Au Gratin Potatoes to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently in a covered oven at 350 °F (175 °C) for 20 minutes, or microwave individual portions, covering with a damp paper towel to retain moisture.
• Can I substitute the dairy components? Yes. For a lighter version, replace half of the heavy cream with low‑fat half‑and‑half, or use a plant‑based cream such as oat or cashew cream for a dairy‑free alternative. The flavor will be slightly different, but the creamy texture will remain.
• How do I scale the recipe for a larger gathering? Double or triple the ingredient quantities and use a larger baking dish. Increase the total cooking time by about 10‑15 minutes for each additional layer, and always test for doneness by inserting a fork into the center of the potatoes.
• What are common mistakes and how can I avoid them? Over‑cooking the potatoes can lead to a dry, crumbly gratin, while under‑cooking leaves the centers firm. To avoid this, use the foil‑cover method for the first half of baking and always check the texture with a fork. Another common error is using too much cheese, which can cause the top to burn before the interior is cooked. Balance the cheese and keep the oven temperature moderate for even browning.

Closing

Steak House Au Gratin Potatoes brings the elegance of a fine‑dining side dish into your home kitchen, delivering the comforting, cheesy goodness that makes every meal feel special. Whether you’re preparing a romantic dinner for two or feeding a crowd of hungry guests, this best Steak House Au Gratin Potatoes recipe guarantees a golden, bubbling masterpiece every time. Give the easy Steak House Au Gratin Potatoes a try, experiment with the suggested variations, and watch as friends and family ask for seconds.

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