Steakhouse Au Gratin Potatoes

Indulge in the rich, creamy decadence of Steakhouse Au Gratin Potatoes, a show-stopping side dish guaranteed to elevate any meal. This recipe combines layers of thinly sliced Yukon Gold potatoes with a velvety cheese sauce made from sharp cheddar, Parmesan, and a hint of fresh thyme, delivering bold and irresistible flavor in every bite. Topped with golden, buttery panko breadcrumbs for a delightful crunch, this savory casserole is baked to bubbling perfection, capturing the essence of your favorite steakhouse experience. Perfect for holidays, dinner parties, or simply treating yourself, this dish pairs beautifully with a juicy steak or roasted meats. With easy-to-follow steps and everyday ingredients, this comfort food classic is destined to become an instant family favorite. Don't forget to savor the ultimate combination of crispy, cheesy, and creamy goodness!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 6 medium Yukon Gold potatoes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Unsalted butter
• 2 cloves Garlic
• 2 tablespoons All-purpose flour
• 2 cups Heavy cream
• 1 cup Whole milk
• 2 cups Sharp cheddar cheese
• 0.5 cup Parmesan cheese
• 1 teaspoon Fresh thyme
• 0.5 cup Panko breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.

Step 2

Peel the Yukon Gold potatoes and slice them thinly, about 1/8-inch thick, using a mandoline or sharp knife. Set the slices aside in cold water to prevent browning.

Step 3

Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.

Step 4

Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 5

Gradually add the heavy cream and milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.

Step 6

Stir in the cheddar cheese, Parmesan cheese, salt, black pepper, and fresh thyme. Stir until the cheeses are fully melted and the sauce is smooth. Remove from heat.

Step 7

Drain the potato slices and pat them dry with a paper towel. Layer half of the potato slices in the prepared baking dish, slightly overlapping them.

Step 8

Pour half of the cheese sauce over the potato layer, spreading evenly. Layer the remaining potatoes on top and pour the remaining sauce over them.

Step 9

In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle the mixture evenly over the top of the casserole.

Step 10

Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and crispy.

Step 11

Allow the au gratin potatoes to cool for 10 minutes before serving. Garnish with additional thyme if desired.

Nutrition Facts

Serving size	(2295.7g)

Amount per serving	% Daily Value*
Calories	4195.8

Total Fat 292.6g	0%
Saturated Fat 178.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 888.9mg	0%
Sodium 4644.1mg	0%
Total Carbohydrate 265.6g	0%
Dietary Fiber 18.0g	0%
Total Sugars 21.7g
Protein 110.8g	0%

Vitamin D 107.4IU	0%
Calcium 2561.0mg	0%
Iron 11.2mg	0%
Potassium 5458.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 10.7%

Carbs: 25.7%