Steakhouse Potatoes Au Gratin Recipe
Easy steakhouse potatoes au gratin recipe perfect for your holiday prime rib. Cubed potatoes in rich cream, no mandolin needed. Ready in one hour!
Servings: 10 people
Calories: 462kcal
Equipment
- microplane grater
- 3 to 4-quart saucepan
- 9 x 13-inch oven-proof casserole
Ingredients
For The Topping
- ½ cup panko breadcrumbs
- ½ cup Parmigiano Reggiano cheese 1 ounce
- 2 tablespoons unsalted butter, melted
- ½ teaspoon Diamond Crystal Kosher salt
For the Potatoes
- 3 pounds russet potatoes, peeled and cut into 1-inch chunks
- 6 tablespoons unsalted butter, cut into 6 pieces
- 3 cups heavy whipping cream divided, set aside ½ cup
- 2 teaspoons Diamond Crystal kosher salt
Instructions
- Preheat oven to 375℉. Butter or grease a 9 x 13-inch baking dish.
Prepare The Topping
- Combine panko, Parmesan cheese, melted butter, and ½ teaspoon of kosher salt in a bowl. Set aside.
Prepare The Potatoes
- As you peel and cut the Russet potatoes into 1-inch chunks, submerge the chunks in the saucepan with 2½ cups of the whipping cream (not water) to protect their starch, which helps thicken the sauce.
- Bring the whipping cream, potatoes, and salt to a low boil in a medium-sized saucepan over medium-high heat.
- Once starting to boil, turn the heat down to a simmer (206℉) for 10 minutes, stirring occasionally until the potatoes are just starting to soften when poked with a fork, but not falling apart.
- Turn off the burner. Add the remaining ½ cup of whipping cream and 6 tablespoons of butter. Gently stir until the butter has melted.
- Pour the potato mixture into the 9 x 13-inch casserole. Sprinkle the panko and parmesan topping over it.
- Bake, uncovered, until bubbly and golden, 25-30 minutes. Let rest for 5-10 minutes before serving.
Notes
Makes 2 quarts.
Watch the simmering pot of cream and potatoes so it doesn't boil over.
When doubling this recipe, do not double the topping and use a larger pot to simmer the cream and potatoes.
Make Ahead Instructions
You can prepare the potatoes au gratin up to 24 hours ahead. Don't add the breadcrumbs. Store covered in the refrigerator, then add the breadcrumb topping and bake, adding 15 minutes to the cooking time.
Nutrition
Calories: 462kcal | Carbohydrates: 29g | Protein: 7g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 711mg | Potassium: 649mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1370IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 1mg
