Nothing beats those amazing Steakhouse Potatoes you get at high end restaurants! It took some trial and error, but we were able to recreate them on the grill, and you can too!
Let me just say that we are a potato loving family! Throw on some cheese and it just gets better, right? But let’s stop and think how can we take Grilled Steakhouse Potatoes over the top! Why do the restaurant versions taste so darned scrumptious? Why do I put them in my mouth and close my eyes as if I just reached heaven? Just admit it! You know what I’m talking about. We have all done it!
We always wanted to be able to make these at home, but no matter what we did, they just never seemed to be quite as good. It’s like they were hiding a secret ingredient in the back and they weren’t telling us what it is! The truth is that there ARE a couple of trade secrets. We’ll break them down for you so you can make these delicious, to-die-for steakhouse potatoes at home!
🧀 Cheese Selection
The type of cheese used is extremely important. Typically, we all stick to the popular, most readily-available cheeses in the grocery store. We can find a good cheddar and colby there.
The real magic happens with the third cheese, smoked gouda. If you are going to cook these in the oven, use the smoked gouda. If you are going to grill them on a charcoal grill like the Big Green Egg, you may be ok to stay with a non-smoked gouda.
Gouda is found in the gourmet cheese section of the grocery store. You see those other cheeses that you buy for the holidays or the ones that Ina Garten uses in her awesome recipes? Yep, they are OVER THERE!
Gouda is a soft cheese that is made from cow’s milk. If you don’t find it, you could substitute Muenster or Jack, but don’t try to substitute cheddar or colby as they are semi-firm cheeses and it will really alter the taste of the steakhouse potatoes. We need to look at the science as well as the flavor here. The softer cheese will melt and blend differently than a semi firm or firm cheese.
🐄 Dairy Selection
The other piece of magic in these potatoes is the use of heavy cream. Think about the different kinds of milk products you use for cooking and the richness each one offers. You know that the use of 2% milk is not the same as whole milk. Using heavy cream is taking it up several notches.
I didn’t ever say this dish was low calorie, so stay with me here! 😀 Using a lighter cream or half and half will reduce the calories, but it will impact the taste. I know, I know…that didn’t help a whole lot, but it’s an option. If you use a less-rich milk product, you will lose the richness of the dish. It may taste more like a scalloped potato recipe. Delish, and I love them, but they just aren’t Steakhouse Potatoes.
🔥 Grilling Instructions
Step One: Slice five russet potatoes. Flexibility is the key with this recipe. No need to figure out How Many Potatoes in a Pound. Just 5 russet will do. You can use red or baby potatoes but recognize that those softer potatoes will take a bit less time to cook. Grate all the cheese.
Step Two: Bring two cups of heavy cream to a boil in a saucepan. Add the onion powder and garlic powder along with salt and pepper. Stir briskly so as to not burn.
Step Three: Layer in the bottom of a greased cast iron pan with potatoes. Pour about half of the heavy cream on top and add half of the grated cheese. Layer the remaining potatoes, heavy cream and cheese. Cover with foil and grill on indirect heat for 30-40 minutes at 350 degrees. Take the foil off and continue to grill for an additional 30 minutes or until potatoes are fork tender.
Let stand for 5 minutes and serve.
Other Potato Recipes
Brisket Twice Baked Potatoes – I could not believe how delicious these were. It was pretty easy to make and a great choice if you have leftover brisket. Give it a shot!
Grilled Sweet Potatoes – Wrap these guys in foil and stick them on the grill for a low carb alternative to normal baked potatoes. Add some butter and the sweet orange flesh will have you making these again!
Grilled Potato Skins – These bacon topped treats were eaten so fast, I didn’t have any leftovers. I’ll take that as a great sign. It helped that these were exceptionally easy to whip up!
Grilled Steakhouse Potatoes
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- 2 cups Heavy Cream
- 4 oz Cheddar Cheese
- 4 oz Gouda
- 2 oz Colby
- 4-5 Russet Potatoes sliced
Prepare the Ingredients
- Slice potatoes to about 1/4" thick. I like to keep the skins on, but it is your call.
- Grate all the cheese and mix together in a glass bowl.
Prepare the Cream Sauce
- Bring the heavy cream to a boil.
- Add onion and garlic powder. Salt and pepper to taste.
- Turn off the stove to let cool slightly.
Grill the Steakhouse Potatoes
- Grease the bottom of a cast iron pan and layer bottom with your potato slices.
- Pour on 1/2 of the heavy cream sauce. Layer 1/2 of the grated cheese mixture. Do this one more time to use rest of the potatoes, cream and cheese.
- Cover with foil.
- Heat grill with indirect heat at 350 degrees. I added a plate setter to my Kamado style grill.
- Place your covered potatoes on the grill and cook for 30 minutes.
- After 30 minutes, remove the foil and cook an additional 30-40 minutes until fork tender. Let sit for 5 minutes before serving.