Oh my goodness, I will tell you a story about a cheese potato casserole like the one served at an old-school steakhouse in the heart of Nebraska beef country—who could do it better?
This casserole is a big-time favorite in our family. Let's face it—we all just love potatoes. We call them "Dreisbach's," after the steakhouse in Grand Island, Nebraska, that made them famous.
There are many variations, all knock-offs of the original served at the swanky Dreisbach's Steakhouse. It was an iconic establishment, called by some the best steakhouse in the world.
In 1988, Pat Dowd was named restaurateur of the year in the Taste of Nebraska Awards. Their steaks were legendary, and the potatoes were divine!
Originally, old-school steakhouses were near meat-packing plants, and the clientele was mostly men. Over the years, they became popular places for families to gather and socialize. Steakhouses became "the place" for dinner as more people could afford fine dining.
After over 50 years of marriage to Papa (the world's biggest fan of potatoes,) I thought I knew everything there was to know about spuds. Russet potatoes are my favorite all-purpose potatoes and are ideal for this dish.
This type of potato is sometimes called a "floury" potato. Still, "floury" was a relatively new potato terminology for me. I like to use Russet potatoes in this recipe because they are "floury" potatoes.
Floury potatoes are low in water content, and most of their sugar has been converted to starch by harvest time. This quality leads to a dry, fluffy texture that lends itself well to roasting and happily absorbs all the wonderful ingredients that make these potatoes special.
Floury potatoes are great at soaking up flavors like sour cream and butter. Russets are the number one choice for baked potatoes.
Cook the potatoes "in the jacket," which means you don't peel them first. This cooking method optimizes the flavor of the potatoes.
Cook until the potatoes can easily be pierced with the tip of a knife, about 20 minutes, depending on their size. Let them cool until you can handle them, then peel them.
I recommend grating cheese from a block instead of bagged pre-shredded cheese. Bagged cheese shreds have a coating that keeps the shreds from sticking to each other and keeps the cheese from melting smoothly.
Now add all the other ingredients to the potatoes and stir them up.
If you've been reading my posts for a while, you know I cannot resist garnishes! Things just look much more appetizing when you add a garnish! A dash of paprika and a sprinkle of parsley are just the perfect touch for this casserole!
Now, you can stop and put it in the fridge and bake it in a day or two—nice to make ahead! Or go ahead and bake it right this minute!
The tips of the grated potatoes will brown and get ever-so-slightly crispy. The inside of the casserole is full of creamy, cheesy goodness. Oh my gosh, this is making my mouth water!
It's the perfect accompaniment to steak, of course, but it's also a fantastic side dish with any kind of meat! Even finicky cottage cheese haters love it! I'll bet it becomes a family favorite at your house, too. (PS. I did put some shortcuts in the recipe if you need a faster workaround!)
This is a cheesy potato casserole like the one served in a swanky old-school Nebraska steakhouse. Cottage cheese, sour cream, and cheese make it a delicious, creamy side dish for any meat. This recipe is the real McCoy! You want to hang on to this one! It’s a hearty, super-tasty crowd-pleaser!
We do enjoy our potatoes at GB's house. Here are a couple more recipes using our beloved spuds. Perfect Crispy Oven Roasted Potatoes and Easy Ham And Scalloped Potatoes.
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For the Classic Steakhouse Cheesy Potato Casserole, it says to cook the potatoes in the jacket. It looks like they are in a pot in the picture - so did you boil them (how long did that take) or did you cook them in the oven like a baked potato? And are they peeled when you shred them or are the skins part of the dish?
Boiled in water, peeled, grated. Cook time depends on size of potato. About 20 minutes until they can be pierced with a skewer or tip of a knife. Holler if you need more help!
Can you make this with frozen shredded potatoes?
You can, just not *quite* as good! 🙂
What can we sub cottage cheese with? Family member doesn't like cottage cheese.
They won't ever know there's cottage cheese in it, I promise. My husband hates it but loves these potatoes!
[…] Cheesy Potato Casserole, A Steakhouse Classic […]
How would you go about reheating? They are a HIT HERE!!!!
I have reheated them in the oven or in the microwave. I stir everything up well and if they seem dry I add a splash of milk- cover lightly with foil. Microwave works too you just lose a little crispiness!!
I have a beautiful granddaughter named Julia. From the day she was born I call her my Juliebeans so I noticed and love your email!!
I've eaten these potatoes at Dreisbach's and loved them. I had the recipe but lost it. So glad to find it again.
Thank you.
Wasn't that a great place? When I turned 18, my boyfriend took me there for my birthday. Now we've been married 50 years!
Do I cover the dish with foil when first time baking
No, everything is cooked, so it only takes enough oven time to warm the casserole through and let the top brown a little! Enjoy!
Help! I just mixed up these potatoes for a dinner tonight. I think maybe I had too many potatoes since the consistency seems rather dry. Compared to a cheesey potato casserole.
Is this how they should luck or do I need to add a little more sour cream or milk? Looking forward to hearing from you. Thank you lboles97@gmail.com
replied directly via email
Does this cheesy steakhouse casserole turn out as good with other types of potatoes? I have red and golden on hand and really wanted to make them for supper. I just found your site this afternoon. I have been printing recipes like crazy!
I replied directly to your email!
I have the same question as Donna. I have red potatoes on hand and wonder if they would work in your recipe. Thanks and looking forward to your response
Sorry for the delay1 Red potatoes will certainly work and taste good. You will find they do not absorb as much liquid as Russets so you'll have a creamier casserole, not a bad thing, is it? and I'm 100% with you using what you have and avaoiding unnecessary trips and spending!!!