Steak House Au Gratin Potatoes
Indulge in the creamy, cheesy luxury of Steak House Au Gratin Potatoes, a decadent side dish that’s perfect for impressing guests or elevating a weeknight dinner. Made with layers of thinly sliced Russet potatoes enveloped in a rich, velvety sauce of Gruyère and Parmesan cheese, this recipe captures the indulgent flavors of a classic steakhouse experience. Enhanced with notes of fresh thyme, garlic, and a golden breadcrumb topping (optional), these au gratin potatoes are baked to perfection with a beautifully golden crust and fork-tender texture. With just 20 minutes of prep time and an irresistible blend of savory, creamy, and crispy flavors, this dish is a show-stopping accompaniment to roasted meats, holiday feasts, or a hearty family dinner. Perfectly satisfying, these potatoes are the ultimate comfort food side dish that everyone will crave!
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Ingredients
- 4 large Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 2 cloves Fresh garlic (minced)
- 2 cups Gruyère cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 2 tablespoons All-purpose flour
- 1 teaspoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Breadcrumbs (optional, for topping)
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray and set aside.
Step 2
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline slicer. Place the slices in cold water to prevent browning while preparing the rest of the recipe.
Step 3
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Step 4
Whisk in the flour and cook for about 1 minute to remove the raw flavor. Slowly add the heavy cream and milk, whisking constantly to avoid lumps.
Step 5
Bring the mixture to a gentle simmer. Stir in the salt, black pepper, fresh thyme, 1 1/2 cups of Gruyère cheese, and 3/4 cup of Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove from heat.
Step 6
Drain the potato slices and pat them dry with paper towels. Layer half of the potatoes evenly in the prepared baking dish.
Step 7
Pour half of the cheese sauce evenly over the potato layer. Repeat with the remaining potatoes and cheese sauce, making sure all the slices are well coated.
Step 8
Sprinkle the remaining Gruyère cheese and Parmesan cheese on top. If desired, add breadcrumbs for a crispy topping.
Step 9
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 25-30 minutes until the top is golden brown and the potatoes are fork-tender.
Step 10
Allow the dish to rest for 10 minutes before serving to let the sauce set. Enjoy your Steak House Au Gratin Potatoes!
Nutrition Facts
| Serving size | (2488.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5260.2 |
| Total Fat 333.4g | 0% |
| Saturated Fat 200.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1017.1mg | 0% |
| Sodium 9482.7mg | 0% |
| Total Carbohydrate 329.4g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 29.5g | |
| Protein 206.6g | 0% |
| Vitamin D 120.8IU | 0% |
| Calcium 5420.4mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 7634.2mg | 0% |
Source of Calories