Outback Steakhouse Three Cheese Au Gratin Potatoes Bytodd Wilbur
Recreate the rich, indulgent magic of a steakhouse classic with this Outback Steakhouse Three Cheese Au Gratin Potatoes recipe by Todd Wilbur. Perfectly thin-sliced russet potatoes are layered with a creamy, velvety cheese sauce made from a mouthwatering trio of cheddar, Monterey Jack, and Parmesan. Infused with garlic, onion, and a hint of paprika, this dish offers bold flavor in every bite. Baked to golden perfection, it’s a show-stopping side dish that complements everything from juicy steaks to holiday roasts. With just 25 minutes of prep time, this six-serving recipe is an easy way to elevate your dinner table. Comfort food lovers won’t be able to resist this cheesy, creamy, and dreamy potato gratin—ideal for your next family gathering or special occasion!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1.5 cups Heavy cream
- 0.5 cups Milk
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
Peel the russet potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the all-purpose flour and cook for about 1 minute, stirring continuously, to form a roux.
Gradually whisk in the heavy cream and milk, ensuring there are no lumps. Cook the mixture while stirring until it thickens, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar cheese, Monterey Jack cheese, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and paprika. Continue to mix until the cheese is fully melted and the sauce is smooth. Remove the saucepan from the heat.
Layer half of the potato slices evenly in the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Layer the remaining potato slices on top, followed by the rest of the cheese sauce. Make sure the potatoes are fully coated in the sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove the dish from the oven and let it rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.0 g | 295% | |
| Saturated Fat | 138.4 g | 692% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 4965 mg | 216% | |
| Total Carbohydrate | 294.5 g | 107% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 20.2 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2404 mg | 185% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 7233 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
