There’s a time and a place for fancy steakhouses, but for normal folk like us, it just doesn’t make sense to spend that much on one meal on the regular. That’s why we like to figure out how to make all of our expensive favorites at home. We think Best Copycat Potatoes is some of our best work yet. They’re just as creamy, just as cheesy, and just as heavenly as the ones we like to order… but at a fraction of the cost. And honestly, when the Best Copycat Potatoes are cheaper, we think they taste even that much better! Save your money for something else… these spuds are the bomb!
Ingredients
- 2 tablespoons butter, plus more, to taste, for greasing the baking dish
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1 1/4 teaspoons salt, plus more, to taste
- 1/2 teaspoon ground black pepper, plus more, to taste
- 3/4 cup chicken stock
- 1 1/4 cups heavy cream
- 5 medium russet potatoes, peeled and sliced 1/8-inch-thick
- 2 cups cheddar cheese, finely shredded
- 3/4 cup provolone cheese, finely shredded, can substitute fontina
- 1/4 cup parmesan cheese, finely shredded
- 1 tablespoon parsley, chopped, for garnish
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Coat an 8×8-inch baking dish with the extra butter.
Step 3 –In a skillet over medium heat, melt the remaining 2 tablespoons of butter.
Step 4 –Add the onion to the butter and sauté until soft and translucent.
Step 5 –Add the garlic, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the pepper to the butter and cook for 30 seconds.
Step 6 –Add the chicken stock, the heavy cream, and the potatoes to the onion mixture and bring to a strong simmer.
Step 7 –Cover the skillet and reduce the heat to medium-low. Gently simmer the potato mixture until the potatoes are nearly tender when pierced with a knife, about 15-20 minutes.
Step 8 –Taste the potato mixture and adjust the seasoning with more of the salt and more of the pepper if needed, then gently stir.
Step 9 –Pour the potato mixture in the prepared baking dish.
Step 10 –In a small bowl, combine the cheddar cheese, the provolone cheese, and the parmesan cheese.
Step 11 –Top the potato mixture with the shredded cheese mixture.
Step 12 –Bake the potato mixture until the sauce is just bubbling and the cheese has melted, about 10-15 minutes.
Step 13 –Let the potatoes cool, about 5 minutes.
Step 14 –Serve the potatoes garnished with the parsley.
