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The Ultimate Restaurant-Style Creamy & Cheesy Potatoes Au Gratin

A close-up of a rich, layered slice of potatoes au gratin with a perfectly browned and bubbly cheese crust.
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Make steakhouse-quality Potatoes Au Gratin at home. This recipe delivers incredibly creamy layers and a rich, cheesy flavor perfect for holidays or any special dinner.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cloves garlic, minced
  • 2 cups shredded Gruyère cheese
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly, to create a roux.
  3. Gradually whisk in the whole milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Remove the sauce from the heat. Stir in the heavy cream, salt, pepper, nutmeg, and minced garlic.
  5. Stir in 1 1/2 cups of the Gruyère cheese and 3/4 cup of the Cheddar cheese until melted and smooth. This is your cheese sauce.
  6. Arrange one-third of the thinly sliced potatoes in an even layer in the prepared baking dish.
  7. Pour one-third of the cheese sauce evenly over the potatoes.
  8. Repeat the layering process two more times: potatoes, then sauce.
  9. Sprinkle the remaining 1/2 cup Gruyère, 1/4 cup Cheddar, and all of the Parmesan cheese over the top layer of potatoes.
  10. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove the foil and continue baking for another 20 to 30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
  12. Let the Potatoes Au Gratin rest for 10 minutes before slicing and serving.

Notes

  • Use starchy potatoes like Russet or Yukon Gold for the best creamy texture.
  • For a make-ahead option, assemble the entire casserole, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.
  • To achieve a Ruth’s Chris style, use a blend of cheeses like Fontina or Provolone along with Gruyère for extra richness.

Nutrition

Find it online: https://cheffinity.com/potatoes-au-gratin-creamy-cheesy-steakhouse-side/