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Copycat Restaurant-Style Potatoes au Gratin

A thick, square slice of creamy potatoes au gratin with a deeply browned, cheesy crust.
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Make rich, creamy, and cheesy potatoes au gratin that rivals your favorite steakhouse side dish. This recipe uses a blend of Gruyere and Parmesan for the best flavor.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 tablespoon butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded sharp Cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with the softened butter.
  2. In a small bowl, mix the salt, pepper, and nutmeg. Set aside.
  3. In a separate bowl, whisk together the heavy cream, whole milk, and minced garlic.
  4. Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Sprinkle lightly with one-third of the salt and pepper mixture.
  5. Sprinkle one-third of the Gruyere, Parmesan, and Cheddar cheeses over the potato layer.
  6. Repeat the layering process two more times: potatoes, seasoning, and then cheese mixture.
  7. Pour the cream and milk mixture evenly over the layered potatoes. The liquid should almost cover the top layer.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 45 minutes covered.
  10. Remove the foil and continue baking for another 25 to 35 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the potatoes rest for 10 minutes before slicing and serving.

Notes

  • Slice your potatoes very thinly, about 1/16 inch thick, for the best creamy texture. A mandoline slicer works well for this.
  • If the top starts browning too quickly before the potatoes are tender, loosely tent the dish with foil for the remainder of the baking time.
  • For an extra savory flavor, add 1/4 teaspoon of onion powder to the cream mixture.

Nutrition

Find it online: https://cookincorner.com/potatoes-au-gratin-copycat-ruths-chris-recipe/