When I first tried Omaha Steaks scalloped potatoes, I wanted to make them at home. They had creamy layers, melted cheese, and a hint of onion.
You can make rich and cheesy scalloped potatoes in your kitchen. Use simple ingredients like potatoes, butter, cheddar, scallions, and cream.
You don’t need to be a pro cook for this. With a few steps, you’ll have golden-topped, tender potatoes full of flavor.
This recipe works for scratch or frozen potatoes. Make them on a busy night or for a special meal.
I’ll show you why this recipe works, how to make it, and some easy tips. You’ll see how to store leftovers and swap ingredients if you need to.
There are ideas for pairing these scalloped potatoes with the right main dish, too.
Why You Will Love Omaha Steaks Scalloped Potatoes Recipe
This Omaha Steaks Scalloped Potatoes recipe gives you a simple way to serve a creamy side dish. Thinly sliced potatoes, cream, garlic, and cheese feel homemade but are easy to prepare.
The flavors balance well. The potatoes turn out tender, the sauce stays smooth, and the seasoning fits just right.
Serve them with steak, chicken, or even alone for a lighter meal.
- Convenience: Bake them straight from frozen to save time.
- Flavor: Potatoes, cream, and cheese make a rich taste.
- Versatility: They pair with many dishes, good for holidays or weeknights.
- Consistency: Each portion cooks evenly, so nothing stays underdone.
You get the comfort of a classic dish without extra prep. That makes it a reliable choice when you want homemade flavor fast.
If you like traditional scalloped potatoes, these taste very close. They’re quick to prepare, too.
How To Make Omaha Steaks Scalloped Potatoes Recipe
This dish uses simple ingredients and basic tools. You’ll get tender potatoes, creamy sauce, and a golden top.
Ingredients
You’ll want starchy potatoes for the best texture. Russet potatoes hold their shape well, but Yukon Golds give a creamier bite.
Use butter, heavy cream, and shredded cheddar cheese for richness. Freshly shredded cheese melts better than pre-packaged.
Add scallions or onions and a sprinkle of parsley, thyme, or rosemary. These herbs add freshness.
Don’t forget salt and black pepper. Sometimes I add garlic powder for deeper flavor.
Top with extra parsley for color if you like.
Instruments
You don’t need fancy tools. A sharp knife helps you slice potatoes evenly.
Use a muffin pan or small baking dish for individual portions. A medium casserole dish works for family-style.
Butter the pan so nothing sticks. A pastry brush helps with this step.
Keep a cutting board, mixing bowl, and measuring cup handy.
Preheat your oven to 375°F. If you’re in a rush, microwave the potatoes to par-cook before baking.
Step-By-Step Instructions for Omaha Steaks Scalloped Potatoes
- Prep the potatoes: Wash, peel, and slice them thin. Microwave for 10 minutes to soften and help them cook evenly.
- Butter the dish: Brush the muffin pan or baking dish with melted butter. This keeps potatoes from sticking.
- Layer the ingredients: Start with a potato slice, then salt, pepper, cheese, and scallions. Repeat layers until nearly full. Add herbs between layers for flavor.
- Add cream: Pour a tablespoon of cream over each stack or across the dish. This makes the layers creamy.
- Bake: Bake for 25–30 minutes. The cheese should melt, the top turns golden, and potatoes are fork-tender.
- Finish and serve: Let them rest a few minutes. Sprinkle with parsley before serving.
Tips & Tricks
I’ve made these Omaha Steaks Scalloped Potatoes many times. A few tweaks help them turn out better.
- Always preheat your oven before baking. A cold oven leaves the center undercooked.
- For a crispier top, add breadcrumbs or extra cheese before baking.
- A drizzle of olive oil or butter on top helps them brown.
Space them out on the baking sheet. If they’re too close, steam keeps them soft.
Try a pinch of paprika, garlic powder, or nutmeg for extra flavor.
If you’re in a hurry, use an air fryer at 350°F for 20 minutes. The texture gets crispier and you save oven space.
Let leftovers cool before storing in an airtight container. Reheat in the oven to keep the texture creamy.
Ingredient Substitute
You might not have every ingredient, and that’s fine. I’ve swapped things out and the dish still tasted great.
Here are some easy substitutes:
- Potatoes: Use red potatoes or sweet potatoes if you don’t have russet or Yukon gold. Sweet potatoes taste a bit sweeter.
- Cheese: Gruyere, Swiss, or mozzarella work if you’re out of cheddar. Parmesan adds a sharper note.
- Cream: Swap heavy cream with half-and-half or whole milk. Evaporated milk is lighter but works.
- Butter: Margarine or olive oil can stand in for butter, though the taste will change a little.
- Onion and Garlic: Onion powder or garlic powder work if you’re out of fresh.
I’ve mixed and matched substitutes for family dinners. The results stayed tasty and comforting.
What To Serve With Omaha Steaks Scalloped Potatoes Recipe
When you make these Omaha Steaks Scalloped Potatoes, pair them with main courses that complement the creamy, cheesy flavor. I’ve served them with lots of dishes, and they always shine next to a simple protein or fresh veggies.
Keep it classic with meat. Ham, pork chops, grilled chicken, or a ribeye all pair well. The savory flavors balance the richness.
For lighter sides, roasted veggies add color and freshness. Try Brussels sprouts, carrots, or green beans roasted with oil and garlic.
Bread is an easy addition. A baguette or dinner rolls soak up the creamy sauce.
- Baked ham with a sweet glaze
- Grilled steak from Omaha Steaks
- Roasted vegetables like asparagus or Brussels sprouts
- Green bean casserole for a holiday plate
- Garlic bread or a crusty roll
How To Store Omaha Steaks Scalloped Potatoes Recipe
You’ll often have leftovers after making scalloped potatoes. Storing them right keeps the flavor and texture fresh.
Let potatoes cool to room temperature before storing. Putting them in the fridge hot adds moisture and makes the sauce watery.
Use an airtight container or wrap the baking dish tightly. This keeps the potatoes from drying out or picking up fridge smells.
- Refrigerator: Store up to 3–4 days.
- Freezer: Store up to 2 months. Wrap portions in plastic, then put in a freezer bag.
- Reheating: Warm in the oven at 350°F. For one serving, the microwave works fine.
If you freeze them, portion the potatoes first. That way, you only reheat what you need.
When reheating, cover with foil to keep the top from drying. Remove foil for the last few minutes to crisp the surface.
Nutritional Value
When you grab these scalloped potatoes, you probably wonder what’s inside each piece. One serving, about 120 g, has roughly 110–130 calories.
That’s lighter than most creamy potato dishes. Here’s the basic nutrient breakdown:
- Carbohydrates: about 15–17 g
- Fat: about 3–6 g
- Protein: about 3 g
- Sodium: usually around 300–400 mg
Most of the calories come from carbs and fat. Potatoes bring the carbs, and the cream, cheese, and butter add fat.
You’ll get a bit of protein from the dairy and eggs. If you’re watching portions, one piece fits as a side with meat or veggies.
Pair it with lean protein to even out the fat and carbs. I like that it’s already portioned—no need to guess or measure.
You get the creamy texture and flavor, without going overboard. That’s a win in my book.
Omaha Steaks Scalloped Potatoes
Equipment
- 9×13 baking dish
- Mandolin slicer (or sharp knife)
- Mixing bowl
- Whisk
- Oven
Ingredients
- 2 pounds Yukon Gold potatoes peeled and thinly sliced
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes.
- Pour in the heavy cream and milk. Stir, then bring to a simmer.
- Once simmering, reduce heat and add in the cheddar cheese and Parmesan cheese, stirring until the cheese is melted and the mixture is smooth.
- Season with salt and pepper to taste.
- Arrange the sliced potatoes in the greased baking dish, layering them evenly.
- Pour the cheese sauce over the potatoes, ensuring they are evenly covered.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and golden on top.
- Garnish with fresh parsley (optional) and serve hot.
Notes
- Calories: 310
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 60mg
- Sodium: 380mg
- Carbohydrates: 26g
- Fiber: 2g
- Sugars: 3g
- Protein: 8g
