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Copycat Texas De Brazil Potatoes Au Gratin

Close-up of a rich slice of Texas de Brazil potatoes au gratin with a golden-brown, cheesy crust.
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Make the rich, creamy potatoes au gratin served at Texas De Brazil right in your home kitchen. This recipe focuses on replicating that signature steakhouse side dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Peel and thinly slice the potatoes. Aim for uniform thickness, about 1/8 inch, for even cooking.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for one minute until fragrant. Do not brown the garlic.
  4. Pour in the heavy cream and whole milk. Stir in the salt, pepper, and nutmeg. Bring the mixture just to a simmer, then remove from heat.
  5. In a large bowl, toss the sliced potatoes with the grated Gruyère and Parmesan cheese until evenly coated.
  6. Layer half of the seasoned potato and cheese mixture into the prepared baking dish.
  7. Pour half of the warm cream mixture evenly over the potatoes.
  8. Layer the remaining potato and cheese mixture on top. Pour the remaining cream mixture over the top layer. Press down gently to submerge the potatoes slightly.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes covered.
  11. Remove the foil and continue baking for another 20 to 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  12. Let the potatoes rest for 10 minutes before cutting and serving this gourmet potato side dish.

Notes

  • For the best texture, slice the potatoes using a mandoline slicer to keep the thickness consistent.
  • If you want a richer flavor, substitute half of the whole milk with half-and-half.
  • To achieve the steakhouse potato sides look, ensure the top layer of cheese browns nicely during the final uncovered baking stage.

Nutrition

Find it online: https://cheffinity.com/texasdebrazilpotatoesaugratin/