The best part of going to a Steak House restaurant is the side dishes. Besides the steaks of course! This potato recipe comes from a family friend that shared it from her favorite Steak House in Shreveport, Louisiana.
Hot, cheesy, creamy, dreamy…these are not for the faint of heart {read that not low fat} but they are divine and a few bites of this goes along way to satisfy…
Standard potato ingredients, the secret to these potatoes is the method…
Bake the potatoes until cooked through and soft, 425 for about an hour. Remove from oven and cool to room temperature and then put them in the refrigerator for several hours or overnight, until thoroughly chilled. This is the secret to soft and creamy, pillow-like potatoes. After chilling, peel and dice the potatoes into 1/2″ cubes.
In a large bowl toss the potatoes with melted butter, sour cream and cheese.
Turn into a sprayed casserole dish and bake at 400 for 30 minutes. Remove from oven and mix in Parmesan cheese.
Divide mixture into individual au gratin dishes or ramekins.
Place dishes on a baking sheet and return to oven for another 15 minutes until golden and bubbly. Prepare to swoon.
Even though these are technically individual dishes, each one was PLENTY for 2. This is rich, but a few bites will make you very happy!
Here’s the recipe:
JESSICA’S STEAK HOUSE POTATOES
Ingredients
- 4 baking potatoes
- 1/2 cup butter {1 stick} melted
- 16 oz. sour cream
- 8 oz. Monterey Jack or Pepper Jack Cheese grated
- 4 oz. freshly grated Parmesan cheese
- S&P
Instructions
- Bake potatoes until soft and cooked through, 425 for an hour. Remove from oven and cool to room temperature and refrigerate for several hours or overnight.
- Peel chilled potatoes and cut into 1/2″ cubes.
- Place cubes in a large mixing bowl and gently stir in Jack cheese, sour cream and melted butter. Season.
- Turn into a sprayed casserole dish and bake for 30 minutes at 400.
- Remove from oven and stir in Parmesan cheese.
- Divide into individual baking dishes, if desired, and return to oven for another 15 minutes or until golden and bubbly. {Place smaller dishes onto a baking sheet} 8 servings.
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