Outback Steakhouse : The Restaurant Recipe Blog

Dec
03
2014

Today’s secret recipe is for a home-style side dish served at Outback Steakhouse.  These au gratin potatoes are loaded with Gruyere, Monterey Jack and Parmesan cheese, then topped with crumbled bacon.  You can easily incorporate your favorite blend of cheeses into this recipe.  What’s not to love about this dish.  It makes a great side dish for a nice juicy steak.

We have a delicious garlic grilled steak recipe on our forum for you to serve with your au gratin potatoes: Go Here

Enjoy!

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New Secret Recipe
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Outback Steakhouse Three Cheese Au Gratin Potatoes
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 medium russet potatoes, peeled and sliced into ¼-inch thick slices

Toss with:
2 tablespoons butter, melted

Season to taste with:
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Place in single layer on baking sheet and bake in a preheated 450* oven until they begin to brown.

To make the Cheese Sauce whisk together:

1 tablespoon butter and 1 tablespoon flour in a saucepan over low/med heat. Heat until bubbling and stir in:

1/2 cup half-and-half – heat to bubbling again and add:
3/4 cup shredded Gruyere cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese – stirring until smooth.

Place potato slices in a shallow casserole; pour cheese sauce over top.

Sprinkle with sliced (cooked and crumbled) bacon slices.

Transfer to broiler for a couple minutes just to brown and bubble the top. At this point you can garnish with fresh parsley.

Serves 2

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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0 Comments
Jun
16
2009
margarita glass

Outback Steakhouse® Coral Reef 'Rita

The hot summer weather is right around the corner.  Here is a refreshing adult cocktail that goes down smooth after a hot day in the sun.

1 shot gold tequila
3/4 ounce triple sec
3 ounces sweet and sour mix
3 ounces cranberry juice
3/4 ounce Grand Marnier
lime wedge
margarita salt, for rim of glass

Moisten the rim of a 16-ounce glass and dip it in the margarita salt.
Fill the glass with ice.
Pour the tequila, triple sec, sweet and sour mix and cranberry juice over the ice and stir.
Pour Grand Marnier over the top of the drink.
Garnish with a lime wedge and serve with a straw.

Serves 1

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1 Comments
May
19
2008

My mother loves key lime pie, and always orders it when I take her to Outback Steakhouse.  She was amazed when I made this recipe at home for her, she thought I had ordered take out!

Ingredients

Filling
1 cup water
3 cups sugar
1 package unflavored gelatin
1 teaspoon salt
3 limes , juice of
1 cup condensed milk

Crust
1 stick butter
1 cup graham cracker crumbs

1.To prepare the filling, heat water, sugar, gelatin, salt and lime juice in pot but do not boil.
2.Then mix in condensed milk and heat again without boiling.
3.To prepare the crust, place butter in a pan and melt.
4. Mix in crumbs until it makes a crust-like substance.
5. Pour filling into crust and let cool.
Makes 1 Pie

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11 Comments
Aug
17
2007

It’s been a long time since I’ve been to Outback Steakhouse. Why you ask? Because now I make my favorite dishes at home. This is my 2nd favorite Outback appetizer next to the bloomin onion. I hope you enjoy!

1 pound bag of frozen french friesOutback Steakhouse Aussie Fries
1 cup shredded colby jack cheese
6 strips of bacon, cooked
Oil for frying

Heat oil to 350 degrees in a large heavy skillet.

Fry the potatoes in small batches, until golden brown.

Drain the fries on paper towels. Keep them warm in a 250 degree F oven until all the fries are done.

Place the cooked fries onto a plate. Salt the fries to taste, and sprinkle on cheese and cooked bacon.

Place back into a warm oven until the cheese begins to melt.

Serve with dipping sauce:

1/2 cups sour cream
1 Tbs horseradish
dash cayenne pepper
dash salt
dash black pepper

Combine all ingredients and mix well.

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13 Comments