Outback Steakhouse Three Cheese Au Gratin Potatoes Bytodd Wilbur

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 medium russet potatoes
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 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
• 1/2 teaspoon minced parsley

Recipe

• 1 preheat oven to 450º.
• 2 peel the potatoes and slice them into 1/4-inch thick bite size.
• 3 slices. toss the potato slices in a bowl with the melted butter,.
• 4 salt & pepper, then spread them out onto a baking sheet and bake.
• 5 for 30 minutes or until the edges of the potatoes begin to brown.
• 6 while the potato slices bake, make the cheese sauce by whisking together the butter and flour in a small saucepan over.
• 7 medium/low heat. heat until bubbling, then stir in the half-and-.
• 8 half. when the mixture begins to bubble again, add the cheese.
• 9 continue cooking the sauce over medium/low heat, stirring often,.
• 10 until smooth.
• 11 when the potato slices are done, remove them from the oven.
• 12 and set the oven to high broil.
• 13 transfer the potato slices to a shallow casserole dish. pour.
• 14 the cheese sauce over the potato slices. mince the bacon and.
• 15 sprinkle the bacon over the top of the potatoes.
• 16 when the oven is hot, broil the dish for 2 minutes or until the.
• 17 top begins to bubble and brown. when it's done, sprinkle with.
• 18 1/2 tsp minced parsley and serve hot.