I’m obsessed with Omaha Steaks’ signature scalloped potatoes, and now you can make them at home. The secret? A rich, creamy sauce and perfectly tender potatoes that’ll elevate your steak dinner to restaurant-quality.

What makes this recipe perfect is the balance of flavors and textures. Thinly sliced potatoes layer with a velvety cheese sauce, creating a dish that’s both comforting and sophisticated. It’s the perfect side to pair with a grilled Omaha Steak.

You’ll love how simple it is to create this creamy, cheesy masterpiece. With just a few ingredients and some basic cooking techniques, you’ll achieve that perfect scalloped potato goodness. Let’s get started!

Serve alongside your favorite grilled steak for a truly unforgettable meal. The combination is sure to impress!

Ingredients for omaha steaks scalloped potatoes

Here’s everything you need to create these indulgent Omaha Steaks scalloped potatoes at home perfectly.

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For the best results, use high-quality ingredients like real Gruyère from Whole Foods and fresh thyme from your local farmers market. Look for firm, blemish-free potatoes at Costco or Trader Joe's. Don't skimp on the quality of your cheese – it makes a huge difference in the final dish.

If you can't find Gruyère, you can substitute with a mix of cheddar and Parmesan for a similar flavor profile. For a lighter version, try using half-and-half instead of heavy cream. To make it dairy-free, use vegan butter and non-dairy milk alternatives. Freshly grated cheese always melts better than pre-grated.

Store leftover scalloped potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, about 20-25 minutes. You can prepare the dish ahead of time and refrigerate before baking – just add 10-15 minutes to the baking time when you're ready to serve.

Step-by-Step Instructions for Omaha Steaks Scalloped Potatoes

I’ll guide you through creating these indulgent, restaurant-quality scalloped potatoes that will impress everyone.

🔥 Step 1: Prepare the Potatoes and Baking Dish

Preheat your oven to 375°F. While it’s heating, thinly slice the 3 whole Russet Potatoes to about 1/8 inch thickness using a mandoline or sharp knife. I like to keep the slices together in order so I can easily layer them later. Generously grease a 9×13 inch baking dish with 2 tablespoons of the Unsalted Butter, making sure to coat the bottom and sides thoroughly.

The butter will help prevent sticking and add richness to the dish. Set the prepared potatoes aside and move on to making the sauce.

🍳 Step 2: Create the Creamy Cheese Sauce

In a medium saucepan, melt the remaining 2 tablespoons of Unsalted Butter over medium heat. Once melted, whisk in 2 tablespoons of All-Purpose Flour to create a roux, cooking for 1-2 minutes until it turns lightly golden and has a nutty aroma. Gradually pour in 1.5 cups of Whole Milk and 0.5 cup of Heavy Cream, whisking constantly to prevent lumps.

Bring the mixture to a simmer and cook for 2-3 minutes until it thickens and coats the back of a spoon. Remove from heat and stir in 1.5 cups of Gruyère Cheese and 0.5 cup of Parmesan Cheese until melted and smooth. Add 2 minced Garlic Cloves, 1 teaspoon of Salt, and 0.25 teaspoon of Black Pepper, stirring to combine.

🥘 Step 3: Assemble and Bake the Scalloped Potatoes

To assemble, create a layer of overlapping potato slices in the prepared baking dish. Pour some of the warm cheese sauce over the potatoes, ensuring they’re well coated. Repeat this layering process until you’ve used all the potatoes and sauce, finishing with a layer of sauce on top. The potatoes will shrink during baking, so don’t worry if it looks like a lot of sauce at first.

Cover the dish with aluminum foil and bake for 45 minutes. Then remove the foil and continue baking for an additional 25-30 minutes until the top is golden brown and bubbly. The potatoes should be tender when pierced with a knife. Remove from the oven and sprinkle with 0.25 cup of chopped Fresh Thyme. Let it rest for 10-15 minutes before serving to allow the sauce to thicken slightly.

Omaha Steaks Scalloped Potatoes Recipe is a crowd-pleaser, and for good reason. This creamy, cheesy side dish is the perfect accompaniment to your favorite Omaha Steaks entrees 🥩. The best part? It’s incredibly easy to make! With just a few simple ingredients, you’ll be on your way to a deliciously satisfying side dish that’s sure to become a family favorite.

Key Ingredients 🔑

• 3-4 large potatoes, thinly sliced
• 1/4 cup unsalted butter, softened
• 1/2 cup heavy cream
• 1/2 cup grated cheddar cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

To make Omaha Steaks Scalloped Potatoes, start by preheating your oven to 375°F (190°C). In a large saucepan, combine the sliced potatoes and enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the potatoes are slightly tender ⏰.

Assembly and Baking 🍳

In a greased 9×13-inch baking dish, create a layer of potatoes. Dot the top with butter, then sprinkle with a third of the cheddar and Parmesan cheese. Repeat this process two more times, finishing with a layer of cheese on top 🧀.

Pour the heavy cream over the potatoes, making sure they’re fully coated. Season with salt and pepper to taste. Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender 🔥.

Remove from the oven and sprinkle with chopped parsley, if desired. Serve hot and enjoy the ooohs and ahhhs from your family and friends! 👨‍🍳

Tips & Tricks for Perfect Omaha Steaks Scalloped Potatoes

These expert tips will help you achieve creamy, cheesy perfection in your scalloped potatoes.

Potato Preparation: For the most even cooking, use a mandoline to slice the 3 whole Russet Potatoes to exactly 1/8 inch thickness. I like to keep the slices together in order as I cut them, making it easier to layer them neatly in the baking dish.

Cheese Sauce Perfection: When making the roux in Step 2, cook it until it reaches a light golden color and develops a nutty aroma. This step is crucial as it enhances the flavor of the sauce. Gradually adding the 1.5 cups Whole Milk and 0.5 cup Heavy Cream while whisking constantly prevents lumps from forming.

Layering Technique: To ensure even coverage, I create a thin layer of the cheese sauce on the bottom of the greased 9×13 inch baking dish before adding the potatoes. This prevents the potatoes from sticking and adds extra creaminess to the dish. Repeat the layering process until all ingredients are used, finishing with a generous layer of sauce on top.

Resting is Crucial: After baking, let the scalloped potatoes rest for 10-15 minutes before serving. This resting period allows the sauce to thicken slightly, making it easier to serve and ensuring that the flavors meld together beautifully. The potatoes will be perfectly tender, and the top will be golden brown and bubbly.

Indulge in the rich, creamy delight of Omaha Steaks Scalloped Potatoes, where perfectly cooked potatoes mingle with a luxurious blend of Gruyère and Parmesan cheese in a velvety sauce. This dish is a masterclass in comfort food, offering a sumptuous side that’s sure to impress.

This recipe is loaded with calcium-rich dairy products, including whole milk, heavy cream, and a generous helping of Gruyère and Parmesan cheese, making it an excellent source of calcium. The Russet Potatoes provide a good source of fiber, while the garlic and thyme add depth without excessive calories.

While this scalloped potato dish is undeniably rich, it can be enjoyed in moderation as part of a balanced meal. Pair it with a lean protein and a fresh salad to create a well-rounded dining experience that satisfies both comfort and nutrition.