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
Scale
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.
