Meat & Memory: The Humble Potato and the Power of a Good Side

Someone asked me recently, “What side dishes go best with steak?” My answer was simple: keep it simple. The steak should always be the star—but the right side dish? That’s what makes the whole plate sing.

Two dishes from my childhood always come to mind: scalloped potatoes and the classic baked potato with sour cream and chives. Both are humble, hearty, and full of flavour—and both deserve a comeback.

🔄 Scalloped vs. Au Gratin: What’s the Difference?

Let’s clear this up first—scalloped potatoes and potatoes au gratin are often confused, but they’re not quite the same:

• Scalloped potatoes: Thinly sliced potatoes baked in a creamy, savoury sauce—usually without cheese.

• Au gratin potatoes: Similar layers, but with cheese between the slices and often a crispy breadcrumb topping.

> Think of scalloped as the understated comfort food. Au gratin is the cheesy showstopper.

🧄 Scalloped Potatoes: A BBQ Staple

At our place, scalloped potatoes weren’t a Sunday roast side—they were a BBQ classic. Someone always brought a bubbling tray to the get-together, and it was always the first thing to disappear.

They’re rich, creamy, and perfect alongside grilled meats. Want to elevate them? Add garlic, caramelised onions, or a pinch of nutmeg. You can even sneak in a bit of cheese if you’re feeling rebellious.

🥄 Easy Scalloped Potatoes (Great with Steak)

Ingredients:

• 4–5 medium potatoes, thinly sliced

• 1 small onion, finely chopped (optional)

• 2 cups heavy cream or full-fat milk

• 1 tbsp butter

• 1 garlic clove, minced

• Salt & pepper to taste

• Fresh thyme or a pinch of nutmeg (optional)

Instructions:

1. Preheat oven to 180°C (350°F).

2. Layer potatoes (and onions if using) in a baking dish.

3. In a saucepan, heat cream, butter, garlic, salt, and pepper—just until warm.

4. Pour over potatoes. Cover with foil and bake for 45 minutes.

5. Remove foil, bake another 15–20 minutes until golden and bubbly.

6. Rest for 10 minutes before serving with your favourite steak.

🥔 Potato Tip

Use starchy spuds like Russet or Yukon Gold for scalloped potatoes. They soak up the cream beautifully and soften into tender, flavour-packed layers. Avoid waxy varieties—they won’t give you that melt-in-your-mouth texture.

🥔 Baked Potato with Sour Cream & Chives: The Underrated Hero

Then there’s the baked potato—crispy skin, fluffy inside, and that cool hit of sour cream and fresh chives. It’s simple, but it never misses.

> Wrap them in foil and toss them on the BBQ next to your steak—they’ll soak up the smoky flavour and come out perfect.

No BBQ? No problem. You can get an equally delicious result in the oven:

• Preheat to 200°C (400°F)

• Prick each potato with a fork, rub with olive oil and salt

• Bake directly on the oven rack for 50–60 minutes until crispy outside and fluffy inside

🥔 Potato Tip

Use floury potatoes like Russet Burbank, King Edward, or Desiree for baked spuds. They have thick skins and fluffy interiors—ideal for that crisp jacket and soft center.

🗣️ What’s Your Favourite Steak Side?

Do you go for the classics or have your own twist? Maybe you’re team mash, or you’ve got a family recipe that deserves a spotlight.

👉 Drop a comment below with your go-to steak sides. Let’s bring back the classics—one bite at a time.