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Cheesy Potato Casserole, a Steak House Classic

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Last Modified: February 28, 2019
Published: February 28, 2019

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best cheesy potato casserole

A potato casserole like the one served at an old school steakhouse in the heart of Nebraska beef country. Who could do it better?

ccheesy potato casserole recipe

In our family, it's a big-time favorite. Let's face it. We just love potatoes. We simply call them "Dreisbach's", after the steakhouse in Grand Island, Nebraska that made them famous. There are lots of variations, all knock-offs of the original that was served at the swanky Dreisbach's Steakhouse. It was iconic, 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, the potatoes, divine!

Heres how you do it!

potatoes cooked in the jacket

Cook up some potatoes "in the jacket" and let them cool a bit

grate the taters

Grate them into a greased casserole dish

everything else

Add everything else.

stir it up, ready to bake

Stir it up and sprinkle with parsley and paprika

Now, you can stop and stick 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!

best cheesy potato casserole

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 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. (P.S. I did put some shortcuts in the recipe if you need a faster workaround!)

Classic Steakhouse Cheesy Potato Casserole

Made famous by an old school steakhouse in the heart of Nebraska beef country, this recipe is the real McCoy! You want to hang on to this one! It's a hearty, super-tasty crowd pleaser!

  • 6 medium Russet potatoes (cooked in the jacket, cooled)
  • 1 1/2 cup small curd creamed cottage cheese (not low fat)
  • 1 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 Tbsp instant minced onion
  • 1 tsp garlic powder or more to taste
  • 1 Tbsp dried parsley
  • salt to taste, use your favorite seasoned salt if you like
  • 1 tsp pepper or to taste
  1. Peel and grate potatoes. Put in a greased casserole dish. Add other ingredients, stir to combine. If desired, sprinkle with additional parsley and paprika for color. Bake 30-40 minutes at 350 degrees until lightly browned.

    You CAN use 2 pounds of frozen hashbrowns for this casserole and bagged shredded cheese if you are short on time. This can be made ahead and baked the next day. Will need to bake a little longer if you take it straight from the fridge.

Side Dish

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18 comments on “Cheesy Potato Casserole, a Steak House Classic”

  1. 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?

    1. 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!

  2. […] Cheesy Potato Casserole, A Steakhouse Classic […]

    1. 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!!

    2. 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!!

  3. 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.

    1. No, everything is cooked, so it only takes enough oven time to warm the casserole through and let the top brown a little! Enjoy!

  4. 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 [email protected]

  5. 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!

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