Steakhouse Potato Gratin: A Creamy and Indulgent Side Dish
When it comes to side dishes that steal the show, few can compete with the luxurious, creamy layers of a well-made potato gratin. Inspired by the indulgent steakhouse classic, this recipe for Steakhouse Potato Gratin delivers the perfect combination of tender potatoes, rich cheese, and a luscious cream sauce that will elevate any meal to gourmet status. Whether you’re hosting a dinner party or preparing a special family dinner, this dish is sure to impress.
Ingredients:
For the Gratin:
- 2 pounds Yukon Gold or Russet potatoes, thinly sliced (about 1/8-inch thick)
- 2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
For the Cheese Layer:
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp Cheddar cheese
- ½ cup grated Parmesan cheese
For Topping:
- 2 tablespoons unsalted butter, cut into small cubes
- 2 tablespoons breadcrumbs (optional, for added crunch)
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Prepare the Cream Mixture:
In a medium saucepan, combine heavy cream, milk, minced garlic, thyme, nutmeg, salt, and pepper. Heat over medium-low, stirring occasionally, until the mixture is warm but not boiling. Remove from heat and set aside.
3. Assemble the Gratin:
Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping each slice. Sprinkle half of the Gruyère, Cheddar, and Parmesan cheeses evenly over the potatoes. Repeat with the remaining potatoes and cheese.
4. Add the Cream Mixture:
Pour the warm cream mixture evenly over the layered potatoes, ensuring it seeps through to the bottom.
5. Add Topping:
Dot the surface with butter cubes and sprinkle breadcrumbs over the top if desired.
6. Bake the Gratin:
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbling.
7. Rest and Serve:
Allow the gratin to rest for 10-15 minutes before serving. This resting time helps the layers set and makes serving easier.
Tips for the Perfect Steakhouse Potato Gratin:
- Use a Mandoline: For evenly sliced potatoes, a mandoline slicer is your best friend. Even slices ensure uniform cooking.
- Choose the Right Potatoes: Yukon Gold potatoes offer a creamy texture, while Russet potatoes provide a fluffier consistency. Both work beautifully, so choose based on your preference.
- Make Ahead: Assemble the gratin up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding an extra 10-15 minutes to the cooking time if baking straight from the fridge.
- Experiment with Cheese: Feel free to swap in your favorite melting cheeses, such as Fontina, Gouda, or Havarti, for a personalized twist.
Serving Suggestions:
This Steakhouse Potato Gratin pairs wonderfully with grilled steak, roasted chicken, or baked salmon. Add a side of sautéed greens or a crisp Caesar salad for a complete meal.
Indulgent, creamy, and perfectly cheesy, this Steakhouse Potato Gratin is a guaranteed crowd-pleaser. Serve it at your next gathering, and watch it disappear faster than you can say “potato!”
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