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!
Get More Healthy Recipes with SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
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.
Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the heavy cream and milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
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.
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.
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.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle the mixture evenly over the top of the casserole.
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.
Allow the au gratin potatoes to cool for 10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
4088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.3 g | 373% | |
| Saturated Fat | 180.2 g | 901% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 4482 mg | 195% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 22.1 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2526 mg | 194% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4186 mg | 89% | |
*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.
