If you are searching for a comforting, rich side dish that elevates any dinner to steakhouse-level indulgence, this Steakhouse Scalloped Potatoes Recipe will quickly become your new go-to. The creamy, garlicky sauce melded with tender, thinly sliced Yukon gold potatoes and layered with nutty Gruyere and Parmesan cheeses delivers an irresistible blend of flavors and textures. Whether you’re cooking for a family feast or a special occasion, these scalloped potatoes bring warmth and elegance without any fuss.
Ingredients You’ll Need
This Steakhouse Scalloped Potatoes Recipe calls for simple, accessible ingredients that each play a crucial role in building the perfect balance of creaminess, flavor, and that golden finish you dream about. Nothing too fancy, just classic essentials that come together in harmony.
- Yukon gold potatoes: Their buttery texture and natural sweetness make them ideal for scalloped potatoes, holding shape while absorbing flavors beautifully.
- Heavy whipping cream: The luscious base that creates the decadent, velvety sauce coating every slice.
- Garlic cloves: A touch of fresh garlic adds a subtle punch and depth without overpowering the creamy richness.
- Salt: Enhances and elevates all the flavors, so seasoning carefully is key.
- Black pepper: Adds a gentle warmth and slight bite to balance the dish’s creaminess.
- Gruyere cheese: A generous shredded layer provides that signature nutty, creamy melt you crave in a true steakhouse staple.
- Parmesan cheese: Grated on top, this adds an irresistible crispy, golden crust and a sharp contrast to the Gruyere’s mellow notes.
How to Make Steakhouse Scalloped Potatoes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400ºF. This high temperature is important to develop the beautiful golden-brown crust and bubbly sauce. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking and make cleanup a breeze.
Step 2: Layer the Potatoes
Peel and thinly slice 2 pounds of Yukon gold potatoes. Then arrange them evenly in the prepared pan. The thin slices cook evenly, soak up the cream, and become luxuriously tender without turning mushy.
Step 3: Mix the Cream Sauce
Combine 3 cups of heavy whipping cream with 3 minced garlic cloves, 1½ teaspoons of salt, and a pinch of black pepper in a bowl, stirring well to mix flavors thoroughly. Pour this rich garlic-infused cream evenly over the layered potatoes to ensure every bite is coated in silky goodness.
Step 4: Add Cheese and Start Baking
Sprinkle 1 cup of shredded Gruyere cheese over the cream-soaked potatoes. This initial layer melts into the dish, creating a creamy, cheesy interior. Bake the dish for 30 minutes, remembering to stir gently every 10 minutes to encourage even cooking and prevent sticking.
Step 5: Finish with Cheese and Bake Until Golden
After the initial baking, sprinkle the remaining ½ cup Gruyere and ¼ cup grated Parmesan over the top. Return the pan to the oven and bake for an additional 15 minutes. This final step develops a beautifully golden, bubbly, cheesy crust that makes these potatoes truly irresistible.
How to Serve Steakhouse Scalloped Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a lovely pop of color and a hint of freshness that contrasts perfectly with the rich cream and cheese layers. For a bit of indulgence, a light dusting of smoked paprika can add a subtle smoky undertone.
Side Dishes
These scalloped potatoes are a fantastic accompaniment to any hearty main dish like grilled steak, roasted chicken, or even a roasted vegetable medley. They’re rich and flavorful enough to be a star side, yet easy to pair with your favorite proteins.
Creative Ways to Present
For special occasions, try serving individual portions in small ramekins to create a restaurant-style experience at home. Or layer the potatoes with caramelized onions or crispy bacon bits in the middle for an extra burst of flavor and texture surprise.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Steakhouse Scalloped Potatoes Recipe tightly with foil or plastic wrap and store in the refrigerator. They will stay fresh and delicious for up to 3 days, making them perfect for easy next-day meals.
Freezing
Although best enjoyed fresh, you can freeze this dish for up to a month by tightly wrapping it or placing it in a freezer-safe container. Thaw in the refrigerator overnight before reheating to maintain the creamy texture and rich flavors.
Reheating
Reheat leftovers in a conventional oven at 350ºF until warmed through to revive the crispy top and creamy layers. Microwaving works in a pinch but can make the texture softer, so if you prefer a reheated crust, stick to the oven method.
FAQs
Can I use a different type of potato?
Yukon gold potatoes are recommended because they balance creaminess and structure perfectly, but you can substitute with other waxy potatoes like red potatoes. Avoid starchy potatoes like russets as they may fall apart too much.
Is it possible to make this recipe dairy-free?
This recipe relies heavily on dairy for its creamy texture and flavor. However, you could try substituting heavy cream with coconut cream and using dairy-free cheese alternatives, though the flavor and texture will be different.
How thin should the potato slices be?
Thin slices—about 1/8 inch thick—are ideal. They cook uniformly, absorb the cream, and layer well without taking too long to bake or becoming mushy.
Can I prepare this dish ahead of time and bake it later?
Absolutely! Assemble the dish, cover it, and refrigerate. When ready, bake as directed, adding a few extra minutes if baking from cold to ensure the potatoes cook through.
Why is Gruyere cheese used in this recipe?
Gruyere melts beautifully and offers a slightly sweet, nutty flavor that complements the creamy potatoes perfectly. It’s a classic choice for scalloped potatoes that raises the dish to steakhouse quality.
Final Thoughts
You really cannot go wrong with this Steakhouse Scalloped Potatoes Recipe. It’s a decadent, crowd-pleasing side that manages to feel both comforting and fancy at the same time. I hope you give this recipe a try soon—it’s a true kitchen winner worth sharing with your favorite people.
Print
Steakhouse Scalloped Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Steakhouse Scalloped Potatoes recipe features tender Yukon gold potatoes baked in a rich garlic-infused heavy cream and topped with melted Gruyere and Parmesan cheeses. Perfectly creamy and cheesy, this dish makes a decadent side perfect for any steak dinner or special occasion.
Ingredients
Potatoes
- 2 lb Yukon gold potatoes, peeled and thinly sliced
Cheese & Dairy
- 3 cups heavy whipping cream
- 1½ cups shredded Gruyere cheese
- ¼ cup grated Parmesan cheese
Seasoning
- 3 garlic cloves, minced
- 1½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400ºF (204ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Layer Potatoes: Arrange the thinly sliced Yukon gold potatoes evenly in the prepared baking pan, creating a single layer or overlapping slightly.
- Make Cream Mixture and Pour: In a bowl, combine the heavy whipping cream, minced garlic, salt, and black pepper. Stir to evenly mix all ingredients. Pour this creamy mixture over the layered potatoes, ensuring thorough coverage. Then, sprinkle 1 cup of shredded Gruyere cheese evenly over the top.
- Bake and Stir: Place the pan in the oven and bake for a total of 30 minutes. Every 10 minutes, carefully stir the potatoes to ensure even cooking and cream distribution.
- Add Remaining Cheese and Finish Baking: After the initial 30 minutes, sprinkle the remaining ½ cup Gruyere cheese and the ¼ cup grated Parmesan cheese over the potatoes. Bake for an additional 15 minutes until the top is golden brown, bubbly, and the potatoes are tender.
Notes
- Use Yukon gold potatoes for their buttery flavor and creamy texture.
- Thinly slicing potatoes ensures even cooking and creamy layers.
- Stirring every 10 minutes during baking helps cook potatoes evenly and prevents cheese from burning.
- Allow potatoes to rest for 5-10 minutes after baking for thicker consistency.
- Substitute Gruyere with Swiss or sharp cheddar if preferred.
