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Steak House Au Gratin Potatoes

Steak House Au Gratin Potatoes

  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 30 m
Ingalyn

Ingalyn

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan with butter. Spread potatoes evenly in the pan.
  2. Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. Pour cream mixture over the potatoes. Cover with foil.
  3. 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.
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Reviews

naples34102
77

naples34102

12/27/2010

Hubs made dinner for us tonight and these potatoes were part of it. They were excellent. He used a slightly smaller pan than called for and sliced, rather than cubed the potatoes, but beyond that he strictly stuck to the recipe. We both were really impressed and cleaned these up like nobody's business. So much better, in my view, than the au gratin potatoes with the cheese mixed in with the sauce (the very popular "Creamy Au Gratin Potatoes," also from this site, comes to mind). He didn't measure the cheese, just sprinkled it over the top till it looked just right. The cheese melts and forms a delicious crust over the rich, creamy potatoes. The garlic was just enough to add a little flavor dimension and interest. The fact that it wasn't necessary to cook the sauce on the stove-top first was an added bonus. He served these with a perfectly prepared prime rib roast, steamed broccoli and "Brussels Sprouts with Green Peppers," also from this site. It couldn't have been a better dinner.

Robyn
63

Robyn

9/11/2009

These are very tasty. Try boiling the potatoes for about 10 minutes at first, then put together and bake.

Roxanne J.R.
42

Roxanne J.R.

9/10/2009

This was a good dish, but it didn't "wow" my taste buds. The sauce was creamy, had lots of garlic flavour and the potato just melted in my mouth. I had no problem with the baking time. Served it with Garlic Cheddar Chicken from this site. Thanks for Sharing.

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