Beazell's Cook Book

Copy Cat Outback Steakhouse Three Cheese Au Gratin Potatoes

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Copy Cat Outback Steakhouse Three Cheese Au Gratin Potatoes  




2 medium russet potatoes

2 tablespoons butter(unsalted), melted

1/2 teaspoon Beazell's Cajun Seasoning

1 tablespoon butter, unsalted

1 tablespoon all-purpose flour

1/2 cup half and half

3/4 cup shredded gruyere cheese

1/2 cup shredded Monterey jack cheese

1 tablespoon grated Parmesan cheese

3 pieces thick-sliced bacon, cooked

1/2 teaspoon parsley, minced



Preheat your oven to 450 degrees.

Peel the potatoes and slice them into 1/4-inch-thick bite-size slices. Toss the potato slices in a bowl with the melted butter and Beazell's, then spread them out onto a baking sheet and bake for 30 minutes or until the edges of the potatoes begin to brown.

While the potato slices bake, make the cheese sauce by whisking together the 1 tbsp. butter and flour in a small saucepan over medium/low heat. Heat until bubbling, and then stir in the half-and-half. When the mixture begins to bubble again, add the cheeses. Continue cooking the sauce over medium/low heat, stirring often, until smooth.

When the potato slices are done, remove them from the oven and set the oven to high broil.

Transfer the potato slices to a shallow casserole dish. Pour the cheese sauce over the potato slices. Mince the bacon slices, and then sprinkle the bacon over the top of the potatoes.

When the oven is hot, broil the dish for 2 minutes or until the top begins to bubble and brown. When it's done, sprinkle dish with 1/2 teaspoon of minced parsley and serve hot.


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