Steakhouse Potato Gratin

Steakhouse Potato Gratin

In the realm of indulgent comfort foods, few dishes can rival the rich and creamy allure of Steakhouse Potato Gratin. Originating from the French classic “Gratin Dauphinois,” this decadent side dish has found its way into the hearts and menus of steakhouse enthusiasts around the world. The Steakhouse Potato Gratin is a symphony of flavors and textures, combining layers of thinly sliced potatoes, cream, cheese, and seasonings to create a dish that is both comforting and sophisticated.

The Foundation: Potatoes and Technique

At the heart of any exceptional Steakhouse Potato Gratin lies the humble potato. Russet or Yukon Gold potatoes are often preferred for their starchy content, ensuring a velvety texture when cooked. The key to achieving the perfect consistency is the meticulous slicing of the potatoes. Thin, uniform slices allow for even cooking and the creation of those delectable layers that define a classic gratin.

The Technique:

  • Preparation of Potatoes: Peel and thinly slice the potatoes, preferably using a mandoline for precision. Rinse the slices to remove excess starch, which can lead to a gummy texture.
  • Flavor Infusion: Rub the baking dish with garlic to impart a subtle yet distinct flavor. Layer the sliced potatoes in the dish, seasoning each layer generously with salt, pepper, and sometimes nutmeg.
  • The Creamy Elixir: The magic of Steakhouse Potato Gratin lies in its indulgent creaminess. Combine heavy cream and, occasionally, milk with a hint of garlic and bring the mixture to a simmer. Pour this luscious concoction over the layered potatoes, allowing it to seep through every crevice.
  • The Cheese Element: A quintessential component of the gratin experience is the addition of cheese. Gruyère or Parmesan, with their nutty and robust flavors, are often grated and sprinkled between the potato layers. The cheese forms a golden, crispy crust during baking, elevating the gratin’s appeal.

The Culmination: Baking to Perfection

Once the layers are meticulously assembled, the Steakhouse Potato Gratin embarks on its final transformation in the oven. Baking at a moderate temperature allows the potatoes to absorb the creamy mixture while the cheese on top achieves that irresistible golden crust. The result is a heavenly amalgamation of tender, creamy potatoes with a gratifyingly crispy top layer.

Serving Suggestions:

  • Accompaniment to Steaks: As the name implies, Steakhouse Potato Gratin is the perfect accompaniment to a succulent steak. The rich, creamy potatoes complement the hearty flavors of a perfectly cooked steak, creating a symphony of taste.
  • Stand-Alone Side Dish: While it often shares the limelight with steaks, this gratin is a star in its own right. Served as a side dish at holiday feasts or upscale dinners, it adds a touch of elegance to the table.
  • Vegetarian Delight: For those who prefer a meatless option, the Steakhouse Potato Gratin can be a satisfying main course. Paired with a crisp green salad, it makes for a comforting and indulgent vegetarian meal.

If you’re looking to elevate your side dish game and impress your guests at the dinner table, Steakhouse Potato Gratin is the perfect choice. This rich and creamy dish is a classic at steakhouses, known for its indulgent combination of tender potatoes, velvety cream, and melted cheese. Follow this easy recipe to recreate the magic of a steakhouse potato gratin right in your own kitchen.



  • 4 large russet potatoes, peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (freshly grated, if possible)
  • 1 1/2 cups Gruyere cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons unsalted butter, cut into small pieces


  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter or non-stick cooking spray.
  2. Prepare Potatoes: Peel the potatoes and slice them thinly, about 1/8-inch thick. You can use a mandoline for even slices. Place the sliced potatoes in a bowl of cold water to prevent browning.
  3. Make the Cream Mixture: In a saucepan, combine the heavy cream, whole milk, minced garlic, dried thyme, salt, black pepper, and nutmeg. Heat the mixture over medium heat until it’s just about to simmer. Remove from heat and set aside.
  4. Assemble the Layers: Drain the sliced potatoes and pat them dry with a paper towel. Arrange a layer of potato slices in the prepared baking dish, slightly overlapping each other. Pour a portion of the cream mixture over the potatoes and sprinkle with a handful of both Gruyere and Parmesan cheese. Repeat the layers until all the potatoes are used, finishing with a layer of cheese on top.
  5. Add Butter: Dot the top layer with small pieces of unsalted butter. This will contribute to the golden brown and crispy crust.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes. Then, remove the foil and continue baking for an additional 20-25 minutes or until the top is golden brown, and the potatoes are tender when pierced with a fork.
  7. Serve: Allow the steakhouse potato gratin to rest for a few minutes before serving. This will help the dish set and make it easier to portion. Garnish with fresh thyme or parsley if desired.

Enjoy this decadent Steakhouse Potato Gratin alongside your favorite steak or as a standalone side dish. The creamy, cheesy goodness of this gratin is sure to make it a family favorite!

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