This is an incredible steakhouse potato gratin recipe. Insanely delicious and the best potato gratin you’ll ever make! Enjoy the creamy and cheesy goodness of this potato gratin that is a million better than a steakhouse!
Ingredients
1-pint heavy cream
2 large russet potatoes
1 1/4 c. shredded cheddar cheese – split
cooking spray
salt to taste
black pepper to taste
HOW TO MAKE STEAKHOUSE POTATO GRATIN
Step 1: After scrubbing the potatoes clean, peel them and slice them into 1/4-inch pieces.
Step 2: To the heavy cream, add the sliced potatoes and sprinkle with a pinch of salt and black pepper (I used around 1/4 tsp each).
Step 3: Bring the cream, and simmer to a simmer over medium heat just until it forms tiny bubbles around the edges. Then, decrease the heat and simmer for about 15 minutes.
Step 4: In the meantime, grease a casserole dish with cooking spray. Set aside.
Step 5: Turn the heat off once the potatoes have simmered for 15 minutes. Take the potatoes out using a slotted spoon and transfer them to the greased casserole dish. Make sure to try as much as you can and not to take too much cream when taking the potatoes out. Into a layer, smooth the potatoes and season with salt and pepper.
Step 6: Next, add another layer of the potatoes, smooth it out, and season with salt and pepper.
Step 7: Going back to the cream, add 3/4 c shredded cheese and bring the cream to a boil while stirring constantly over medium-high heat until the cream has reduced. Let the cream boil for about 5 to 7 minutes, stirring perpetually.
Step 8: Over the potatoes, pour the cream, and sprinkle with more shredded cheese on top. Using foil, tent the dish. Place in
Ingredients
- 1-pint heavy cream
- 2 large russet potatoes
- 1 1/4 c. shredded cheddar cheese - split
- cooking spray
- salt to taste
- black pepper to taste
Instructions
Step 1: After scrubbing the potatoes clean, peel them and slice them into 1/4-inch pieces.
Step 2: To the heavy cream, add the sliced potatoes and sprinkle with a pinch of salt and black pepper (I used around 1/4 tsp each).
Step 3: Bring the cream, and simmer to a simmer over medium heat just until it forms tiny bubbles around the edges. Then, decrease the heat and simmer for about 15 minutes.
Step 4: In the meantime, grease a casserole dish with cooking spray. Set aside.
Step 5: Turn the heat off once the potatoes have simmered for 15 minutes. Take the potatoes out using a slotted spoon and transfer them to the greased casserole dish. Make sure to try as much as you can and not to take too much cream when taking the potatoes out. Into a layer, smooth the potatoes and season with salt and pepper.
Step 6: Next, add another layer of the potatoes, smooth it out, and season with salt and pepper.
Step 7: Going back to the cream, add 3/4 c shredded cheese and bring the cream to a boil while stirring constantly over medium-high heat until the cream has reduced. Let the cream boil for about 5 to 7 minutes, stirring perpetually.
Step 8: Over the potatoes, pour the cream, and sprinkle with more shredded cheese on top. Using foil, tent the dish. Place in
