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1 hour 40 min serves 6-8

Steak and Cheesy Scalloped Potatoes

We love make ahead recipes, especially for entertaining. These steakhouse inspired scalloped potatoes benefit from resting under a weight overnight which helps the potatoes absorb the delicious cooking liquid. This recipe can be made 2 days ahead and reheated before serving, see recipe notes.
Steak and Cheesy Scalloped Potatoes
Gluten-Free Keto Paleo

PREP: 30 min. PASSIVE: 1 hr. 10 min. DIFFICULTY Medium

1 hour 40 min serves 6-8
Gluten-Free Keto Paleo
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Ingredients:

  • 1 garlic clove, smashed lightly with the side of a large knife
  • 3 T butter, divided
  • 4 pounds Yukon Gold potatoes, about 8 medium
  • 1 C half and half
  • 3 C whole milk
  • 1 T Minor’s low sodium chicken stock base, or other low sodium bouillon cube
  • 3 sprigs fresh thyme plus 1 t chopped for garnish
  • 2 t coarse salt
  • 1/2 t finely ground pepper
  • Pinch fresh nutmeg, about 5 or 6 runs over a microplane grater
  • 11 OZ freshly grated Gruyere, Jarlsberg, or other high quality Swiss-type cheese
  • A juicy steak
Optional Equipment: 
  • Parchment paper
  • Mandoline slicer
  • Microplane
  1. You will need a 3 QT baking dish in which you can fit a flat surface, like a cutting board or small baking sheet. You will use this flat surface item to place weighted items (canned pantry goods or a heavy book well) on the scalloped potatoes overnight. If you want a dish with lots of layers use a 9x11 3 QT dish, if you prefer less layers use a 12x10 3 QT rectangle.
  2. You will have more cooking liquid than you will need. You can save and add to our Creamed Spinach, substitute equal amount of cooking liquid in place of the milk called for in the recipe. The starch and flavor in the liquid from the potatoes will add extra creaminess and body to the spinach sauce. Additionally, the cooking liquid can be added to broth, stew or soup recipes in place of milk or cream. It will keep for one week in the refrigerator or 1 month in the freezer.
  3. Rub bottom and sides of baking dish with garlic, reserve garlic clove. Brush pan with 1 T of the butter, melted.
  4. Peel potatoes and cut in to 1/8” thick slices on the thick blade of a mandoline slicer, or use a sharp knife.
  5. Place potatoes in a large sauce pan and add butter, garlic, half and half, milk, stock base or bouillon, thyme sprigs, salt, pepper, and nutmeg and bring to a slow boil over medium high heat stirring gently to blend ingredients. Reduce heat to medium low and cook potatoes for 10 minutes being careful to not scald the cooking liquid, make sure the potatoes are at a very low simmer, no higher. Let cool slightly, about 5 to 10 minutes. Remove thyme sprigs.
  6. Depending on the size of your baking dish, carefully transfer one layer’s worth of the potatoes to the prepared dish with a slotted spoon, trying to keep as many of the slices intact as possible. You’ll want some overlap, arrange potatoes with your hands so you have a solid layer of potatoes, but they don’t have to be perfectly symmetrical.
  7. Sprinkle a layer of the grated cheese over the potatoes. Repeat with the remaining potatoes and cheese until you have used all of the potatoes. If you have fragments add them to the top layer and/or and open spaces on the sides of the baking dish
  8. Reserve one layer’s worth of cheese and add to top right before baking. Measure 3/4 cup of cooking liquid and pour over top layer of potatoes.
  9. Cover potatoes with a layer of parchment paper, trimmed to fit your baking dish.
  10. Tear a sheet of aluminum foil large enough to cover your baking dish with 2 inches overhang on all sides. This might require 2 pieces of foil. Place foil over parchment on the baking pan, gently pressing it on top of the potatoes. Crimp edges of foil over the sides of the dish.
  11. Place your flat surface item on top of the foil and weigh surface down as evenly as possible with something heavy. We use cans from our pantry. Soda cans, water bottles of other cookware will work as well. The goal is to get as much of the surface of the potatoes weighed without smashing them. Chill potatoes for up to 2 days. Remove from refrigerator at least 1 hour before cooking.
  12. Preheat oven to 325 F.
  13. Carefully remove weighted items, flat surface and foil, set aside. Sprinkle last one third of the shredded cheese over the top layer of the potatoes.  Replace foil (without touching top layer of potatoes) and bake for 45 minutes. Test potatoes with a sharp knife, if they are not completely tender bake for another 5 minutes.
  14. Remove foil and set broiler to high. Broil until cheese is melted and browned, about 1-2 minutes.
  15. Remove from oven and garnish with a few grates of fresh nutmeg, course salt, pepper and reserved fresh thyme.
  16. Let cool at least 15 minutes before serving. Potatoes can be made up to this point and refrigerated for one day. To reheat place in 250 F oven for 20 minutes or reheat in the microwave on medium for 1 to 2 minutes.
  17. Leftovers keep covered in the refrigerator for 3 days. To freeze, wrap tightly in foil and place in a freezer bag, pushing out as much as air as possible before sealing bag. Potatoes will keep in freezer for 1 month. Defrost before reheating. Remove from foil and place in baking dish that provides the tightest fit. Cover with foil and place in a preheated 300 F degree oven until warmed through, about 20 to 30 minutes
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*vs. USDA Data for Choice Ribeye

Instructions

Steak and Cheesy Scalloped Potatoes
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Amount per 401

  • 396kcal

    Calories

  • 19.04g

    Protein

  • 11.43g

    Fat

  • 45.09g

    Carbohydrates

Recipe developed by   Jennifer Borchardt