Steakhouse Gratin Potatoes Recipes

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Steps:

• Preheat the oven to 225 degrees F.
• Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
• Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
• Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
• Preheat the oven to 375 degrees F.
• Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.

Steps:

• 1. peel and dice potatoes to roughly 1/2 to 3/4 inch cubes. In a medium bowl, mix the sour cream, milk, bacon, 1/2 cup cheddar, chives, salt and pepper. Fold in the potatoes until well coated. Put in a 8 inch square baking dish.
• 2. In another bowl, mix the bread crumbs, melted butter and remaining cheddar cheese. Sprinkle on top of the potatoes. Put uncovered in the center rack of the oven and bake at 325° for 35 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Steps:

• Preheat an oven to 350 degrees.
• Grease one 9x13 inch baking pan with butter.
• Spread potatoes evenly in the pan.
• Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl.
• Pour cream mixture over the potatoes.
• Cover with foil.
• Bake in the preheated oven for 20 minutes, then remove the foil.
• Continue baking until the potatoes are easily pierced with a fork, about 40 minutes.
• Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.

Steps:

• Preheat the oven to 375 degrees.
• Peel and dice the potatoes. *I have a vegetable chopper from Williams-Sonoma and this step only takes 5 minutes.
• Parboil the potatoes 5 minutes in salty water.
• Either spray a large baking dish with oil or rub it lightly with butter.
• Drain and then toss the potatoes in the baking dish with the butter, thyme, nutmeg, more salt and pepper.
• Mix almost all the cheese (save some for the top) throughout the potatoes and pour the half & half evenly over all.
• Top the dish with the reserved cheese.
• Bake for one hour or until the cheese is nicely melted, bubbling and turning a caramel color.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan with butter. Spread potatoes evenly in the pan.
• Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. Pour cream mixture over the potatoes. Cover with foil.
• Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes. Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.