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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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray and set aside.
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.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
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.
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.
Drain the potato slices and pat them dry with paper towels. Layer half of the potatoes evenly in the prepared baking dish.
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.
Sprinkle the remaining Gruyère cheese and Parmesan cheese on top. If desired, add breadcrumbs for a crispy topping.
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.
Allow the dish to rest for 10 minutes before serving to let the sauce set. Enjoy your Steak House Au Gratin Potatoes!
Nutrition Facts
Calories |
5260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.4 g | 427% | |
| Saturated Fat | 200.3 g | 1002% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 9483 mg | 412% | |
| Total Carbohydrate | 329.4 g | 120% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 29.5 g | ||
| Protein | 206.6 g | 413% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 5420 mg | 417% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 7634 mg | 162% | |
*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.
