Steakhouse Scalloped Potatoes – better than any fancy steakhouse! Everything cooks in the same pan – easy cleanup! Only 5 ingredients! Potatoes, heavy cream, garlic, Gruyere, and parmesan cheese. I could make a meal out of just these potatoes. I’m still thinking about them! SO good! Ready in about 45 minutes. Can make in advance and freeze for later. #potatoes #cheese #sidedish
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Pin This RecipeEasy Potato Casserole Recipe
Scalloped or Au Gratin Potatoes are my favorite thing to order at a fancy steakhouse. I actually like the potatoes more than the steaks! These Steakhouse Scalloped Potatoes are the BEST. Thinly sliced potatoes, Gruyere cheese, parmesan cheese, garlic, and heavy cream. They are easy to make and taste AH-MAZ-ING! I could skip the steak and make a meal out of just these cheesy potatoes. You MUST add them to your list to make. I dare say they are better than any of the fancy steakhouses potatoes!
How to Make Steakhouse Scalloped Potatoes
These potatoes look and sound fancy but they are really easy to make with only 5 ingredients. Start with slicing some potatoes very thin. I use a hand-held mandoline slicer to slice the potatoes. It is great! It only takes a minute, and you have evenly sliced potatoes that are nice and thin.
Once the potatoes are sliced, place them in a baking dish. Combine heavy cream, garlic, salt, and pepper. Pour over the potatoes. Top with some cheese and bake. You are going to stir the potatoes every 10 minutes while they are baking. It helps the potatoes cook and get nice and creamy.
- I used Yukon Gold Potatoes. You can use any potato that you prefer.
- I used Gruyere and parmesan cheese. Feel free to substitute swiss cheese for the Gruyere. Gruyere can be expensive, but it is worth a splurge if you can afford it.
- Can Scalloped Potatoes be made in advance? Yes! You can slice the potatoes and pour the heavy cream over them and refrigerate them overnight. You may need to add a few minutes to the baking time if baking straight from the refrigerator.
- Can Scalloped Potatoes be frozen? Yes! Bake the potatoes up until the final 15 minutes and remove them from the oven. Let the casserole dish cool completely. Cover and freeze. To reheat, simply thaw and finish the cooking until the potatoes are tender again.
- This makes a lot of potatoes. Feel free to cut the recipe in half. The baking time would stay the same.
- Are Scalloped Potatoes gluten-free? Yes! These potatoes are gluten-free.
What to Serve with Scalloped Potatoes
These potatoes are on repeat at our house. We’ve made them several times and LOVE them. They are perfect with our Steakhouse Filets and much cheaper than eating out at a steakhouse. These potatoes are also great with chicken, pork, burgers, chicken fingers, and casseroles. Here are a few of our favorite recipes from the blog that go great with these cheesy potatoes:
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Steakhouse Scalloped Potatoes
Equipment:
Ingredients:
- 2 lb Yukon gold potatoes, peeled and thinly sliced
- 3 cups heavy whipping cream
- 3 garlic cloves, minced
- 1½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1½ cups shredded Gruyere cheese
- ¼ cup grated parmesan
Instructions:
- Preheat oven to 400ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Layer potatoes in prepared pan.
- Stir together heavy cream, garlic, salt, and pepper. Pour over potatoes. Top with 1 cup Gruyere cheese.
- Bake for 30 minutes, stirring every 10 minutes. Sprinkle with remaining cheese and bake an additional 15 minutes, or until golden brown and bubbly.
Notes:
- I used Yukon Gold Potatoes. You can use any potato that you prefer.
- Feel free to substitute swiss cheese for the Gruyere. Gruyere can be expensive, but it is worth a splurge if you can afford it.
- You can slice the potatoes and pour the heavy cream over them and refrigerate them overnight. You may need to add a few minutes to the baking time if baking straight from the refrigerator.
- To make a freezer meal out of the potatoes, bake the potatoes up until the final 15 minutes and remove them from the oven. Let the casserole dish cool completely. Cover and freeze. To reheat, simply thaw and finish the cooking until the potatoes are tender again.
- This makes a lot of potatoes. Feel free to cut the recipe in half. The baking time would stay the same.
Steph
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This was the most delicious scalloped potatoes recipe. I did make a few alterations. I used Russet potatoes and sliced them on my slice side if grater.
The cheese was Block extra aged Parmesan grated thick and Chedder-Gruyere from Finlandia.
I also added about 1/8 cup of sautéed grated yellow onions.
The ingredient measurements and heavy cream were the same as originally recipe. But also added 1 table spoon of arrowroot powder to the cold cream first for a little more thickening. flour works just as good.
I have been cooking for over 50 yrs, this is the best recipe. Dont use anything but heavy cream for success.
Can you use milk if you do t have heavy cream?
It won’t thicken without the fat in the heavy cream.
could i add ground beef??
All I can say is……..ABSOLUTELY FANTASTIC! It’s almost shameful how good these are!!
Have been cooing for about 25 mins and is still has alot of liquid
There is going to be a liquid cheese sauce – it isn’t a solid dish.
Approximately how many cups of thinly sliced potatoes are two pounds? How many servings please.
It would vary based on the size of your potatoes.
do you think i could add some prepared horseradish to this recipe? really trying to find a good recipe for horseradish scalloped potatoes.
I don’t see why not
Great recipe! I made half of it, and it was demolished. Next time I’ll make the whole recipe so we have leftovers! I made it with aged white cheddar since I couldn’t find gruyere last minute. Delicious!
This is truly the easiest potato dish ever. I always double the recipe and use 2 pans. My family adore this recipe and would be disappointed if we did not have leftovers. I do not stir during cooking and leave long enough to get nice and brown on top. The most work is peeling the potatoes, then into the food processor and dump into pan. And then magic and happy family.
SO glad you enjoy them!!
It says just 5 ingredients but what is the picture that is green. None of the ingredients are green so what do I add?!? Any suggestions of I want a little tiny kick to them? Making these tonight.
Just some dried parsley for color
I had to smile at the question about the green stuff on the scalloped potatoes. That could have been me
when I was new in the kitchen. Yes, garnish of parsley etc is just sprinkled on top for presentation and to make the dish more interesting looking. Not to add any flavor.
I always am confused when it says to use ‘grated parm’. Is this fresh or the green can of Powder? Thanks! Making this as a side with ham for Christmas.
either is just fine.
I buy block parmesan and other cheeses and grate myself. That way there’s no cellulose added
And it’s very fresh not like the dried canned stuff.
Mix in some sweet potatoes OUT OF THIS WORLD DELICIOUS!!!!!!
That sounds AMAZING! I might try that for Thanksgiving.
Stephanie, I have been making these potatoes for almost fifty years – my mother’s recipe. Your tip to use Yukon Gold potatoes has elevated the dish from great to fabulous. Who knew that one small alteration could make such a difference. Thanks for sharing your recipe!
Do you really need to stir them every 10 minutes ??? Seems like a lot of extra work
Cook it however you wish, Betsy!
Did you try them without stirring?
Hi, When I printed out the recipe, it listed mozzarella instead of Gruyere.
I love your recipes and website. It is my go to for dinner ideas.
Thanks