steakhouse scalloped potaotes
Another scalloped potatoes recipe I created, inspired by Kinder's Steakhouse Potato seasoning. It's a match with sides for steaks.
No Image
prep time
10 Min
cook time
25 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 cup shredded mild cheddar cheese
- 1 cup crumbled cooked bacon
- 4 tablespoons steakhouse potato seasoning, divided
- 1 tablespoon margarine
- 1 cup heavy cream
- 1 cup half and half
- 1 can cream of mushroom soup
- 8 ounces cream cheese, softened
- 8 medium russet potatoes
- 3/4 cup Itailan salad dressing
- 1 cup Italian cheese blend
How To Make steakhouse scalloped potaotes
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Step 1Preheat oven to 350 degrees F.
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Step 2Coat the sides and bottom of a 9x13-inch baking dish with cooking spray. Add shredded mild cheddar cheese, crumbled bacon, and 1 tablespoon steakhouse potato seasoning; mix well.
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Step 3Heat margarine in a medium saucepan over medium heat. Combine heavy cream, half and half, soup, cream cheese, and 1 tablespoon steakhouse potato seasoning; stir well; let it simmer for 5 minutes until smooth and thickened.
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Step 4Remove from heat. Cool completely for 8 minutes.
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Step 5Peel the skins of russet potatoes and cut them into thick slices. Pat dry with paper towels.
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Step 6Place them in a large bowl. Season with Italian salad dressing and remaining steakhouse butter seasoning; toss it well with tongs.
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Step 7Layer half of the potato slices onto a prepared baking dish. Pour half of the cream mixture over the potato slices. Repeat layers and top with shredded Italian cheese blend.
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Step 8Bake for 25 minutes or until the cheese is melted.
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