Outback Steakhouse® Three Cheese Au Gratin Potatoes
2-3 Medium russet potatoes
2 Tablespoons butter, melted
1/4 Teaspoon salt
1/4 Teaspoon ground black pepper
Cheese Sauce
2 Tablespoon butter, salted
2 Tablespoon all-purpose flour
1 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
1/4 Teaspoon salt
1/4 Teaspoon white pepper
Small Dash nutmeg-optional
Garnish
1/2 Teaspoon minced parsley
Dice Bacon and cook until done to your preference. Drain on paper towels and set aside.
Preheat your oven to 450 degrees F.
Potatoes:
Add salt and pepper to melted butter and stir to mix.
Clean and peel potatoes. Slice into 1/4 inch-thick. Toss the potatoes slices in a melted butter. Spread potato slices onto a baking sheet and bake for about 20-30 minutes. The edges of the potatoes will begin to brown when done.
Cheese Sauce:
In a small, heavy saucepan, melt butter over low heat. Blend flour, salt and white pepper into the melted butter. Cook and stir for about 1 minute. Slowly add the half and half, stirring constantly. When the mixture begins to thicken, add the cheese. Continue cooking the sauce over low heat, stirring until cheese is melted.
Place potato slices in a shallow casserole dish. Pour the cheese sauce over the potato slices.
Place under broil until and brown.
Sprinkle the bacon over the top of the potatoes.
Sprinkle with 1/2 teaspoon of the minced parsley.
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