Steak House Au Gratin Potatoes

This is the very best steakhouse style baked potato you will ever have! The skin of the baked potatoes are coated with olive oil and salt for a crispy and flavorful skin and baked in the oven until it is creamy and fluffy.

Try these foolproof Gruyere Potatoes Au Gratin! They’re thin sliced potatoes baked in rich cheesy sauce until perfection.This is a classic side dish recipe and will be a prefect compliment for a simple family meal or a fancy holiday dinner.

With thinly sliced potatoes, onions, and two types of cheese, these simple Au Gratin Potatoes make an excellent side to your holiday ham or turkey, or even your everyday pork chops or steak. They can even be prepared in advance.Step-by-step photos can be seen below the recipe card.

This is an easy and delicious steak and potato dinner that you can make entirely in your air fryer! Nothing can replace a steak that's cooked directly over the flames on a grill, but this weekday steak and potato meal comes pretty close. This one has crispy potatoes and juicy steak bites coated in a layer of creamy garlic butter all made in the air fryer with minimal time and effort!

Yukon gold potatoes work well in this au gratin potatoes recipe because you don't have to peel them. They hold up well during the baking process, too. This creamy au gratin potatoes dish is wonderful for holidays and weeknight meals.

The perfect side dish to a main course or a welcome addition to any potluck supper, Scalloped Potatoes is one of those dishes that seems complicated but is deceptively simple. You’ll need to put in a bit of “peeler time” to get the spuds ready for the oven, but after that, it’s just a long bake and a short standing period to let the sauce thicken. Then, voilà! Your baked Scalloped Potatoes dish is ready to serve. Set it out for an elegant or celebratory dinner, or bring it along to a get-together, and you'll be fielding requests for easy Scalloped Potatoes all year long.

This Oven Baked Steak recipe is so easy to pull off, and results in perfectly cooked steak. You only need a handful of simple ingredients to cook this, plus plenty of garlic butter to serve!

This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and cream-slathered root vegetable topping that turns golden and crisp-edged in the oven. If you aren't a rutabaga fan, you can use all potatoes, or a combination of white and sweet potatoes. This gratin reheats very well, so feel free to make it ahead and reheat it uncovered in a 350-degree oven. And although it qualifies as a one-pan meal (with meat, green vegetable and starch altogether), a fresh and tangy green salad on the side would round things out nicely.