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Outback Steakhouse Three Cheese Au Gratin Potatoes copycat recipe by Todd Wilbur

Outback Steakhouse Three Cheese Au Gratin Potatoes

Score: 4.60 (votes: 5)
Reviews: 5
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This great side was on the menu for a "limited-time-only." But now the dish is here to stay in the form of a Top Secret Recipe. Even better, this cloned version is twice as big as what you get in the restaurant. And the preparation is super simple: peel and slice a couple russets and bake the slices on a sheet pan, combine the baked slices with the cheese sauce in a casserole dish, sprinkle with cooked bacon, and broil to finish. 

Click here for more copycat recipes of your favorite Outback dishes. 

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Get This

_main
  • 2 medium russet potatoes
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Cheese Sauce
  • 1 tablespoon butter, salted
  • 1 tablespoon all-purpose flour
  • 1/2 cup half-and-half
  • 3/4 cup shredded Gruyere cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon grated Parmesan cheese
  •  
  • 3 pieces thick-sliced bacon, cooked
Garnish
  • 1/2 teaspoon minced parsley
Do This

1. Preheat your oven to 450 degrees F.

2. Peel the potatoes and slice them into 1/4-inch-thick bite-size slices. Toss the potato slices in a bowl with the melted butter, salt and pepper, then spread them out onto a baking sheet and bake for 30 minutes or until the edges of the potatoes begin to brown.

3. While the potato slices bake, make the cheese sauce by whisking together the butter and flour in a small saucepan over medium/low heat. Heat until bubbling, and then stir in the half-and-half. When the mixture begins to bubble again, add the cheeses. Continue cooking the sauce over medium/low heat, stirring often, until smooth.

4. When the potato slices are done, remove them from the oven and set the oven to high broil.

5. Transfer the potato slices to a shallow casserole dish. Pour the cheese sauce over the potato slices. Minced the bacon slices, and then sprinkle the bacon over the top of the potatoes.

6. When the oven is hot, broil the dish for 2 minutes or until the top begins to bubble and brown. When it's done, sprinkle dish with 1/2 teaspoon of minced parsley and serve hot. 

Serves 4 as side dish.

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Reviews
Doug Ury
Jan 28, 2013, 22:00
We had these with fried eggs and toast and it was perfect for breakfast. I used 3 potatoes instead of two, there's plenty of cheese sauce in this recipe! Thanks Todd
Julie
Jun 2, 2008, 22:00
Absolutely fabulous. Although we have never actually had this dish at Outback, every time I have made it - it's gotten rave reviews, and it is very easy to make, I also double the recipe and it's perfect for a group!

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    In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

    Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

    I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. My recipe for Bush's Country Style baked beans starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off. You can skip this step if you've got a fancy Instant Pot using my directions below. 

    My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

    This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).

     

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  • Score: 5.00 (votes: 7)
    Fleming's Prime Steakhouse Chipotle Cheddar Macaroni and Cheese

    I've never met a macaroni & cheese I didn't like. But there are a few restaurants that push this common side dish to a higher level. I've had mac & cheese made with three or four cheeses, and some that come drizzled with truffle oil. I've had mac & cheese with green pepper in it, and onion, and parsley, and bacon—it all works for me. But at Fleming's Prime Steakhouse, it's about the chipotle. The smoky jalapeño flavor sets this one apart from others, and makes this one of the top side dishes at the upscale steakhouse chain.

    For my Fleming's Chipotle Cheddar Macaroni and Cheese recipe below, you'll start with a cheese sauce made with smoked cheddar. There's some minced jalapeño and green onion in there, plus a little ground chipotle pepper. A nice finishing touch comes from the breadcrumb topping that's made with Japanese breadcrumbs, or panko, which is flavored with more ground chipotle. The pasta shape used at Fleming's is called cellentani, which looks like long corkscrews. You could also use cavatappi pasta which are shorter corkscrews, or just go for the traditional elbow macaroni which can found pretty much anywhere.

    Find more of my copycat recipes from Fleming's Steakhouse here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.44 (votes: 9)
    Panda Express Orange Flavored Chicken

    This delicious crispy chicken in a citrusy sweet-and-sour sauce is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. For my Panda Express Orange Chicken recipe below, you can use a wok, a heavy skillet, or a large sauté pan.

    Find more copycat recipes for your favorite Panda Express dishes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.93 (votes: 15)
    Tony Roma's Baked Potato Soup

    Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

    The thick-and-creamy texture and rich taste of Tony Roma's best-selling baked potato soup is easily duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.39 (votes: 31)
    Outback Steakhouse Honey Wheat Bushman Bread

    Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though my Outback Honey Wheat Bushman bread recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Commercially produced breads that are this dark—such as pumpernickel or dark bran muffins–often contain caramel color, an ingredient used to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three easy-to-find food colorings—red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake.

    Check out more of my copycat Outback Steakhouse recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.83 (votes: 6)
    Long John Silver's Batter-Dipped Fish

    Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

    These days, it seems there are less and less Long John Silver restaurants. Good thing you can follow my Long John Silver's Batter-Dipped Fish recipe below and enjoy that same great flavor at home. 

    Make my McDonald's French Fries recipe for the classic fish 'n chips experience.

    Source: Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Panda Express Fried Rice

    A popular staple of any Chinese chain is fried rice, so it better be good, and the version served at Panda Express most certainly is. Here's my easy Panda Express Fried Rice recipe for when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold. 

    As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked. 

    Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here

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  • Score: 4.67 (votes: 3)
    Einstein Bros. Bagels Twice-Baked Hash Brown

    I’m not sure why Einstein Bros. claims there are just four cheeses in the new Twice-Baked Hash Brown when the ingredients clearly list six kinds of cheese, plus cream cheese. Regardless, the shredded Asiago, Romano, Parmesan, provolone, and mozzarella listed there can be found combined in an “Italian Blend” at many supermarkets, making for an easy start to our home clone. And don’t just be thinking about breakfast for these cheesy potatoes. They work great as a side for any meal.

    In the detailed description of the new item, Einstein Bros. claims the hash browns contain two kinds of schmears, which is true, but a little misleading because one of them is just plain cream cheese. The other is onion-and-chive cream cheese, which we can make from scratch. We’ll combine those two shmears into one blend by doubling the cream cheese added to our onion-and-chive schmear formula.

    Follow my Einstein Bros. twice baked hash brown recipe below, and mix everything together. Then, load the ingredients into a standard 12-cup muffin pan with circles of parchment paper cut out to fit into the bottom of the 12 cups. Without these parchment circles, the hash browns may stick and break when they’re released. You can also use paper muffin cups, if you don’t mind the less crispy, ridged sides.

    Bake them the first time for 30 minutes, then cool and store. Now you have a dozen servings of cheesy hash brown potatoes that are easy to finish off by baking them a second time until crispy. These Einstein Bros. Twice Baked Hash Browns are great served with breakfast, or for dinner as your starchy side alongside beef, chicken, lamb, and many other savory entrées.      

    You can also make homemade Einstein Bros bagels, sandwiches, and shmears. See if I hacked your favorites here.

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  • Score: 5.00 (votes: 3)
    Outback Steakhouse Baked Potato Soup

    Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”

    It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a loaded baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.

    Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot, just like the real Outback Baked Potato Soup.

    Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully decked-out baked potato.

    Finish off your meal with a famous entrée from Outback like Alice Springs Chicken, or Toowoomba Steak.

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  • Score: 5.00 (votes: 1)
    Olive Garden Stuffed Chicken Marsala

    Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

    My Olive Garden Stuffed Chicken Marsala recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up, and she begged for more. That’s great, now I won’t have to eat alone.

    Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat recipe for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

    Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete Olive Garden Stuffed Chicken Marsala experience.

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  • Score: 5.00 (votes: 2)
    Panera Bread Baked Potato Soup

    Since Panera Bread makes all its ingredients known, it's not hard to find out that there’s no chicken broth in the original recipe, yet every copycat recipe I located online calls for chicken broth, as well as other ingredients clearly not found in Panera's version. Unlike those other recipes, I use the same or similar ingredients to those listed on the company’s website in my Panera Bread Potato Soup recipe, so you can make the closest replica at home.

    One of the ingredients in the soup, according to the posted list, is yeast extract. This tasty ingredient adds an MSG-like savoriness to Panera’s soup, and we can duplicate it by using nutritional yeast—often called "nooch"—now found in many stores, including Whole Foods. A little bit of nooch will provide the umami deliciousness that replaces chicken broth or bouillon.

    Panera keeps its soup gluten-free by thickening it with a combination of rice flour and cornstarch, rather than wheat flour. I’ve included those ingredients as well so that your clone is similarly gluten-free. Use the steps below and in about an hour you’ll have 8 servings of a soup that is a culinary doppelganger to Panera Bread's Baked Potato soup, and at a mere fraction of the cost.

    Find recipes for more of your favorite Panera Bread dishes here.

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  • Score: 4.96 (votes: 23)
    BJ's Restaurant and Brewhouse Parmesan Crusted Chicken Breast

    Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese." 

    This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 4.74 (votes: 27)
    Cracker Barrel Hash Brown Casserole

    Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

    In the late sixties, Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

    Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices, is served with many of the classic breakfast dishes at the restaurant. My Cracker Barrel Hash Brown Casserole recipe is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

    Love Cracker Barrel? Check out my other clone recipes here.

    Source Top Secret Restaurant Recipes by Todd Wilbur.

     

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  • Score: 4.88 (votes: 17)
    Chili's Salsa

    My super simple Chili's salsa recipe can be made in a pinch with a can of diced tomatoes, some canned jalapeños, fresh lime juice, onion, spices, and a food processor or blender. Plus, you can easily double the recipe by sending in a larger 28-ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips, or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. You can adjust the heat level to suit your taste by tweaking the amount of canned jalapeños in the mix. 

    Now, what's for dinner? Check out some copycat entrees from your favorite restaurants here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Not rated yet
    Panda Express Firecracker Chicken Breast

    It’s not always on the menu at the huge Chinese take-out chain, but when this spicy special offering makes a limited-time-only appearance, I’m there. When it’s not on the menu, no problem, you can make my recipe for Panda Express Firecracker Chicken in no time. 

    This dish owes its great flavor to black bean paste, which is full of umami savoriness, just like soy sauce, so it enhances the taste of everything around it. You'll have a good laugh when you notice most recipes attempt to hack this dish with canned black beans. That's ridiculous, since black bean paste is a traditional Asian flavoring ingredient made with fermented soybeans, not with black beans like the kind you get in your burrito at Chipotle.

    Plan ahead to brine your chicken breast for a couple of hours so that it's moist and flavorful. This is an important step for a spot-on hack.

    Find more of my Panda Express copycat recipes here

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  • Score: 5.00 (votes: 3)
    Pizza Hut Meaty Marinara Pasta

    One of two pasta dishes currently on the pizza giant’s menu, the Meaty Marinara Pasta was first introduced in a 2008 April Fool’s publicity stunt when Pizza Hut claimed it was changing its name to “Pasta Hut.” No one fell for the prank but they did fall for the pasta, and that's why the Tuscani Creamy Chicken Alfredo Pasta and Meaty Marinara Pasta have been on the menu ever since. The sauce is the big secret here; it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around.

    My Pizza Hut Meaty Marinara Pasta recipe is an easy one. After browning the seasoned beef, you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor. Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. Boom! No one can resist. You rule.

    This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days.

    Find more of my Pizza Hut recipes here.  

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  • Score: 5.00 (votes: 1)
    King's Hawaiian Original Hawaiian Sweet Rolls

    A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

    King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original King's Hawaiian Rolls, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

    Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

    This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

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  • Score: 5.00 (votes: 1)
    Taco Bell Breakfast Crunchwrap

    When Taco Bell introduced breakfast to America in 2014, the company had high hopes for its new Waffle Taco: a waffle shaped like a taco, filled with scrambled eggs and sausage, and served with a side of syrup. But the Waffle Taco had less-than-stellar sales and the product was eventually yanked off the breakfast menu.

    But another clever morning item, the Breakfast Crunchwrap, continues to sell well at the Mexican food chain. This hexagonal grill-pressed wrap is a variation of the Crunchwrap Supreme, made by wrapping a large flour tortilla around a crispy corn tortilla, meat, cheese, sour cream, lettuce, and tomato (i hacked it in TSR Step-by-Step). When it was introduced in 2005, the Crunchwrap Supreme was Taco Bell’s most successful new product launch.

    The Breakfast Crunchwrap looks exactly like a Crunchwrap Supreme from the outside—albeit slightly smaller—but the inside has been swapped out for morning food. The flour tortilla is wrapped around a crispy hash brown patty that’s been slathered with creamy jalapeño sauce and topped with cheese, eggs, and bacon (or sausage). The flour tortilla is folded over six times to make a pinwheel wrap, then the wrap is pressed on a flat grill until golden brown on both sides.

    In my Taco Bell Breakfast Crunchwrap recipe, I’ll show you how to clone the creamy jalapeño sauce, build the wraps, and flat grill them until golden brown using just your stovetop, a skillet, and a saucepan half-full of water.

    Find more amazing Taco Bell recipes here.

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  • Score: 5.00 (votes: 1)
    Bojangles' Buttermilk Biscuits

    There’s one copycat recipe for these famous biscuits that’s posted and shared more than any other, and it’s downright awful. The dough is formulated with self-rising flour, baking powder, powdered sugar, shortening, and buttermilk, and many complain that the recipe creates dough that’s much too loose and the resulting biscuits are a complete disaster. Yet there the recipe remains on blogs and boards all over the interweb for unsuspecting home cloners such as yourself to waste time on. But that won’t happen anymore, because I have made a good copycat Bojangles' buttermilk biscuits recipe that works the way it should, guaranteeing you’ll get amazing golden buttermilk biscuits that look and taste just like a trained Bojangles’ pro made them.

    In addition to the obvious overuse of buttermilk, the popular recipe I found online has many problems. The author gets it right when calling for self-rising flour, which is flour containing salt and a leavening agent (aka baking powder), but why would the copycat Bojangles biscuit recipe be designed to use self-rising flour and then add additional leaving? Well, it probably wouldn’t. Biscuits are job number 1 for self-rising flour, and the leavening in there is measured for that use, so there’s no need to add more. If you were planning to add your own leavening, you’d probably start with all-purpose flour, which has no leavening in it. And let's just be clear: baking powder tastes gross, so we want to add as little as possible, not more than necessary.

    It’s also important to handle the dough the same way that workers at Bojangles’ do. They make biscuits there every 20 minutes and there are plenty of YouTube videos showing the preparation technique. In a nutshell, the dough is mixed by hand (in the restaurant they use their hands because the quantity is so large, but for this recipe use a mixing spoon), then it’s folded over a few times on a floured countertop before it’s rolled out. This gentle handling of the dough prevents the gluten in the flour from toughening and adds layers, so your biscuits come out of the oven tender and flakey.

    For the best results, find White Lily flour. This self-rising flour is low in gluten and makes unbelievably fluffy biscuits. If you use another self-rising brand, you’ll still get great biscuits, but the gluten level will likely be higher, the biscuits will be tougher, and you’ll probably need more buttermilk. Head down to the Tidbits below for details on that.

    And I noticed another thing most copycat Bojangles biscuit recipes get wrong. For biscuits that are beautifully golden brown on the top and bottom, you’ll want to bake them on a silicone baking mat (or parchment paper) at 500 degrees F. Yes, 500 degrees. That may seem hot, but this high temp works well with self-rising flour, and in 12 to 15 minutes the biscuits will be perfectly browned.

    Counterintuitively, it’s the lower temperatures that end up burning the biscuits, while the higher temperature cooks them just right. At lower temps the biscuits must stay in the oven longer to cook through, which exposes the surfaces to more heat, and they end up too dark on the outside, especially the bottom. For even better results, if you have a convection setting on your oven, use that and set the temp to 475 degrees F. Your biscuits will look like they came straight from the drive-thru.

    Find more tasty Bojangles' copycat recipes here.

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  • Score: 5.00 (votes: 4)
    Maggiano's Beef Tenderloin Medallions

    For many years this entrée has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portabello mushrooms—but a home version of Maggiano's Beef Tenderloin Medallions is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

    Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

    According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy Alfredo sauce. So, I first got a sample of Maggiano’s Alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the Alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

    This recipe will make two servings of the Maggiano's Beef Tenderloin Medallions and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.   

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  • Score: 4.50 (votes: 2)
    Panera Bread Cinnamon Crunch Scone

    After the success of Panera Bread’s Cinnamon Crunch Bagels, the popular sandwich chain went back into the development kitchen and came out with these incredible scones, filled with the same crunchy cinnamon drops found in the bagels and drizzled with cinnamon icing.

    When first released, these scones were cut as triangles and frosted, but in 2018 the shape was changed to more “rustic”-shaped round blobs with drizzled or piped icing on top. I like to hack the newest version, so my Panera Bread Cinnamon Crunch Scones recipe here re-creates that scone.

    These are cream scones, so cream is the main wet ingredient that holds the dough together—but keep the dough crumbly as you mix it, and try not to compress it much, or you risk making the final product too dense. The best way to form the scones is to use both hands and shape the dough like you’re making a loose snowball. Then use one hand to place the dough onto the baking sheet and form it into a rough dome shape. The scones will flatten and spread out a little bit as they bake, creating the same rustic shape as the original.

    Try my Panera Bread Cinnamon Crunch Bagel recipe here.

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  • Score: 5.00 (votes: 2)
    Starbucks Banana Nut Bread

    It’s about time for Top Secret Recipes to hack one of Starbucks all-time bestselling baked snacks. For this banana bread knock-off, I settled on a blend of both baking powder and baking soda for a good crumb and dark crust that perfectly resembles the original. And I decided it best to go big on the dark brown sugar, not only for flavor but also because the extra molasses in the darker brown sugar triggers a helpful leavening boost from the baking soda. It’s also important to know that an accurate clone must have both walnuts and pecans in the mix, because that’s what’s really in it, according to the official Starbucks website ingredients info. All other copycats I saw got it wrong when it came to the nut blend, so if you want a true knock-off, this is the Starbucks Banana Bread recipe to bake.   

    I've cloned a ton of drinks and treats from Starbucks. See if I hacked your favorite here.      

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  • Score: 4.00 (votes: 2)
    KFC (Kentucky Fried Chicken) Nashville Hot Chicken

    It was only a matter of time before the spicy fried chicken made famous in Nashville, Tennessee at shops like Prince's Hot Chicken Shack and Hattie B's would find its way into the mainstream. A dish this good is never contained forever, and KFC became the first fast food chain to give the recipe national exposure. A test run of the new spicy chicken in Pittsburgh was the most successful product test in KFC's recent history.

    The original dish from Nashville is made with crispy fried chicken that's doused with a top-secret spicy chili sauce and served on sliced white bread with dill pickles on top. KFC's version is served with just pickles, no bread (a biscuit on the side instead), and is made by soaking the chain's Extra Crispy Fried Chicken with the oily chili sauce from a squirt bottle. Since there isn't any water in the sauce, just oil, the chicken stays crispy, regardless of how much sauce is applied.

    To make a home version of KFC Nashville Hot Chicken, you first need to prepare the chicken, either using my KFC Extra Crispy Chicken recipe included below, or by baking or frying some of the pre-breaded chicken pieces you can find frozen in just about every grocery store. While the chicken is brining, make the sauce and pour it into a squirt bottle or spouted measuring cup. Apply it to your chicken when it's done (shake it or stir it first!), then top it with dill pickle slices.  

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  • Score: 4.47 (votes: 15)
    Sabra Classic Hummus

    Every brand of hummus I've tried over the years has been just so-so in taste and texture, until I discovered Sabra. Now this ultra-smooth hummus—which has been rated number one in a blind taste test—is the only hummus in my fridge, unless I've made this clone. Hummus is an awesome snack as a dip for vegetables or pita chips, since it's rich in protein, soluble fiber, potassium, and Vitamin E. The secret to duplicating Sabra's smooth and creamy quality is to let your food processor work the stuff over for a solid 10 minutes. Also, when getting your Sabra hummus ingredients ready, don't use all of the liquid from the can of garbanzo beans or the hummus will end up too runny. Strain off the liquid first, then measure only 1/2 cup back into the food processor. Sabra uses canola and/or soybean oil, but you may think olive oil tastes better. Look for a jar of sesame tahini in the aisle where all the international foods are parked, and while you're there find the citric acid, which may also go by the name "sour salt." The clone below will not have the proper acidic bite without this secret ingredient, and citric acid also works as a preservative to help the leftover hummus stay fresh and tasty.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 14)
    Carrabba's Chicken Marsala

    Menu Description: "Fire-roasted chicken breast topped with mushrooms, prosciutto and our Florio Marsala wine sauce."

    To create my Carrabba's Chicken Marsala recipe, I ordered the dish to go, with the sauce on the side, so that I could separately analyze each component. After some trial and error in the underground lab, I found that re-creating the secret sauce from scratch is easy enough with a couple small cans of sliced mushrooms, a bit of prosciutto, some Marsala wine, shallots, garlic and a few other good things. 

    Cooking the chicken requires a very hot grill. The restaurant chain grills chicken breasts over a blazing real wood fire, so crank your grill up high enough to get the flames nipping at your cluckers (not a euphemism). If your grill has a lid, keep it open, so you can watch for nasty flare-ups.

    Click here for more of your favorite dishes from Carrabba's.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.78 (votes: 18)
    Chipotle Barbacoa Burrito

    Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."
     
    The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling.

    The good news is that we can re-create the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours.

    Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. 

    If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.90 (votes: 39)
    Olive Garden Lemon Cream Cake

    Menu Description: "Delicate white cake and lemon cream filling with a vanilla crumb topping."

    To make this clone easy, I've designed the recipe with white cake mix. I picked Betty Crocker brand, but any white cake mix you find will do. Just know that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into 2 greased 9-inch cake pans and bake until done. The filling recipe is a no-brainer and the crumb topping is quick. When your Olive Garden lemon cream cake recipe is assembled, stick it in the fridge for a few hours, and soon you'll be ready to serve 12 slices of the hacked signature dessert.

    Now, what's for dinner?

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.97 (votes: 33)
    P.F. Chang's Mongolian Beef

    Menu Description: "Quickly-cooked steak with scallions and garlic."

    Beef lovers go crazy over this one at P.F. Chang's. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch, flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. 

    I designed my P.F. Chang's Mongolian Beef recipe using a wok, but if you don't have one, a sauté pan will suffice. You may need to add more oil to the pan to cover the beef in the flash-frying step. 

    P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

    I've cloned some of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.50 (votes: 8)
    Olive Garden Minestrone Soup

    Menu Description: "Fresh vegetables, beans and pasta in a light tomato broth—a vegetarian classic."

    Olive Garden's minestrone soup is jam-packed with beans, zucchini, onion, tomatoes, carrots, pasta, and spices; but O.G.'s secret formula doesn't include chicken broth. Canned vegetable broth found in the soup aisle of most markets works as a base here in this secret formula that bursts with flavor as a purely vegetarian dish.

    Try my Olive Garden minestrone soup recipe below, and check out my other Olive Garden copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 4.94 (votes: 18)
    DoubleTree Hotel Chocolate Chip Cookies

    When you check in at one of more than 250 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 80s using a recipe from a small bakery in Atlanta. All of the cookies are baked fresh every day on the hotel premises. The chain claims to give out about 29,000 cookies every day. 

    Raves for the cookies from customers convinced the hotel chain to start selling tins of the cookies online.  But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered, you'll want to try my DoubleTree Hotel Chocolate Chip cookie recipe below. Just be sure to get the cookies out of the oven when they are barely turning brown so that they are soft and chewy in the middle when cool. 

    Now that you're in the swing of things, try baking more famous cookies from my recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

    Update 4/10/20: In April, Hilton Hotels released the actual recipe for the DoubleTree Hotels Signature Cookie for the first time. You can view that recipe and compare it to this clone recipe I created in 2002. I got pretty close!

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  • Score: 3.71 (votes: 7)
    Taco Bell Taco Seasoning Mix

    This is a simple recipe to clone the contents of the seasoning packet that bears the Taco Bell logo found in most grocery stores these days. You probably expect the seasoning mix to make meat that tastes exactly like the stuff you get at the big chain. Well, not exactly. It's more like the popular Lawry's taco seasoning mix, which still makes good spiced ground meat, and works great for a tasty bunch of tacos.

    Try my Taco Bell Seasoning Mix recipe below, and find more cool Taco Bell copycat recipes here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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