Recipe by Ingalyn
"These super creamy and rich restaurant style potatoes will be gobbled up fast. They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day. They are not a light or low fat dish. Save this for a special occasion."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
russet potato, peeled and cubed
2% reduced-fat milk
salt and black pepper to taste
grated medium Cheddar cheese
Hubs made dinner for us tonight and these potatoes were part of it. They were excellent. He used a slightly smaller pan than called for and sliced, rather than cubed the potatoes, but beyond that he strictly stuck to the recipe. We both were really impressed and cleaned these up like nobody's business. So much better, in my view, than the au gratin potatoes with the cheese mixed in with the sauce (the very popular "Creamy Au Gratin Potatoes," also from this site, comes to mind). He didn't measure the cheese, just sprinkled it over the top till it looked just right. The cheese melts and forms a delicious crust over the rich, creamy potatoes. The garlic was just enough to add a little flavor dimension and interest. The fact that it wasn't necessary to cook the sauce on the stove-top first was an added bonus. He served these with a perfectly prepared prime rib roast, steamed broccoli and "Brussels Sprouts with Green Peppers," also from this site. It couldn't have been a better dinner.
I am giving this recipe a 3 purely based on taste...it tasted great! I followed many of the suggestions (used the mandoline and soaked in cold salt water, layered with cheese, added spices, etc), and after 60 minutes it was still undercooked! I used a 9x13 lasagna pan, and felt like I only had enough sauce for 3 layeres (I changed the recipe size to 8, since I got potato happy on the mandolin), and the potatos were curling and wouldn't lay straight. There was definitely too much liquid, even after resting. Can anyone suggest what I may have done wrong? Smaller pan maybe?
These are very tasty. Try boiling the potatoes for about 10 minutes at first, then put together and bake.
This was a good dish, but it didn't "wow" my taste buds. The sauce was creamy, had lots of garlic flavour and the potato just melted in my mouth. I had no problem with the baking time. Served it with Garlic Cheddar Chicken from this site. Thanks for Sharing.
Very yummmy and quite easy. Cooking time took longer than it says in the recipe though.
This was good but not so sure if its worth all those calories! I probably baked it to long cause it wasnt creamy at all. The flavor was good though (i love garlic)If i make this again, i will try using whole milk instead of heavy cream. I think it will work just fine.
Some said this is boring, but I found the cheddar that you use makes or breaks it. For an amazing dish, use a really sharp or old cheddar, really kicks up the taste!
This was very good! The cooking time for me was a bit shorter probably because I cut the potatoes into fork friendly pieces. I also omitted the milk and used an extra bit of heavy cream. I increased the cheese and used sharp I am planning on adding this recipe to my holiday dinners!
* Percent Daily Values are based on a 2,000 calorie diet.
Steak House Au Gratin Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 351
** Calories from Fat: 223
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make rich and creamy au gratin potatoes in four easy steps.
Learn how to make this creamy, cheesy casserole—a favorite all year long.
See how to make the best creamy scalloped potatoes.