When I was there this amazing side was on the menu for a “limited-time-only.” But that's okay, since a Top Secret Recipe for the dish is now here to stay. Even better, this cloned version is twice as big as what you get in the restaurant! The preparation is super simple: Peel and slice a couple russets and bake the slices on a sheet pan, then combine the baked slices with the cheese sauce in a casserole dish, sprinkle with cooked bacon, and broil to finish. Most of the work here went into getting the creamy three-cheese sauce to the match up to the flavor and consistency of the real thing. With that mission accomplished - after shredding through several pounds of cheese - we've now got a versatile taste-alike dish that works great as a side for a variety of meals, from fancy sit-downs to company cookouts.
- 2 medium russet potatoes
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Cheese Sauce
- 1 tablespoon butter, salted
- 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
Garnish
- 1/2 teaspoon minced parsley
- Preheat your oven to 450 degrees F.
- 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, salt and pepper, 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 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. Minced 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.
Serves 4 as side dish.
Source: “Top Secret Restaurant Recipes 3” by Todd Wilbur. http://www.topsecretrecipes.com/Outback-Steakhouse-Three-Cheese-Au-Gratin-Potatoes-Recipe.html