How to Make Omaha Steaks Au Gratin Potatoes: The Ultimate Guide

Craving a creamy, cheesy, and utterly delicious side dish to accompany your Omaha Steaks? Look no further than how to make Omaha Steaks au gratin potatoes. This classic recipe is the perfect complement to any steak, and it’s surprisingly easy to make. In this comprehensive guide, we’ll walk you through every step, ensuring you create the most heavenly au gratin potatoes to impress your guests.

Ingredients for the Best Au Gratin Potatoes

To create the perfect Omaha Steaks au gratin potatoes, you’ll need the following ingredients:

  • Russet Potatoes: Choose starchy russet potatoes for the best texture and flavor.
  • Heavy Cream: Use heavy cream for a rich and creamy sauce.
  • Milk: A combination of milk and cream adds layers of flavor.
  • Butter: Unsalted butter adds richness and flavor to the dish.
  • Garlic: Fresh garlic adds depth and aroma.
  • Salt and Pepper: Season generously to enhance the flavors.
  • Nutmeg: A touch of nutmeg adds warmth and complexity.
  • Gruyere Cheese: Gruyere cheese is a classic choice for au gratin potatoes, offering a nutty and slightly salty flavor.
  • Parmesan Cheese: Parmesan cheese adds a sharp, salty flavor and a beautiful golden crust.

Step-by-Step Instructions for Making Perfect Au Gratin Potatoes

1. Prepare the Potatoes:

  • Preheat the oven to 375°F (190°C).
  • Peel and thinly slice the russet potatoes. Aim for slices about 1/8 inch thick.
  • Rinse the potato slices in cold water to remove excess starch.

2. Create the Creamy Sauce:

  • In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
  • Stir in the heavy cream, milk, salt, pepper, and nutmeg. Bring the mixture to a simmer, stirring occasionally.

3. Assemble the Au Gratin Potatoes:

  • Lightly grease a 9x13 inch baking dish.
  • Layer the sliced potatoes in the baking dish, overlapping them slightly. Pour a generous amount of the cream sauce over each layer, ensuring all the potato slices are coated.
  • Sprinkle the Gruyere and Parmesan cheese evenly over the top of the potatoes.

4. Bake to Perfection:

  • Bake the Omaha Steaks au gratin potatoes for 45-60 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
  • The top of the potatoes should be golden brown and crispy.

5. Serve and Enjoy:

  • Allow the Omaha Steaks au gratin potatoes to cool slightly before serving. They are best served immediately.

Tips for Success

  • Don’t Overcook: Overcooked potatoes will become mushy. Keep a close eye on the baking time.
  • Thinly Sliced Potatoes: The thinner the potato slices, the quicker they will cook and absorb the cream sauce.
  • Golden Brown Crust: To ensure a beautiful golden brown crust, broil the Omaha Steaks au gratin potatoes for a few minutes at the end of the baking time.
  • Experiment with Cheese: While Gruyere and Parmesan are classic choices, feel free to experiment with other cheeses, such as cheddar, Swiss, or even mozzarella.

Variations

  • Garlic and Herb: Add a tablespoon of chopped fresh herbs like thyme, rosemary, or parsley to the cream sauce for a more flavorful twist.
  • Cheesy Broccoli: Layer broccoli florets with the potatoes for a hearty and nutritious side dish.
  • Bacon Au Gratin: Crumble cooked bacon into the cream sauce for a smoky, savory flavor.

Conclusion

Making Omaha Steaks au gratin potatoes is a simple yet rewarding endeavor. With this guide, you can effortlessly create a delicious and satisfying side dish that complements your Omaha Steaks perfectly. So gather your ingredients, put on your chef’s hat, and let’s get cooking!

Article By Fr4nk