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Restaurant-Quality Creamy & Cheesy Potatoes Au Gratin

A close-up of a thick, square slice of potatoes au gratin showing layered potatoes and creamy sauce, topped with golden brown cheese.
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Make decadent, restaurant-style Potatoes Au Gratin at home. This recipe delivers thin, tender potato slices bathed in a rich, cheesy cream sauce, achieving the comforting texture of a copycat Ruth’s Chris side dish.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled
  • 1 tablespoon unsalted butter, softened
  • 1 clove garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups Gruyere cheese, shredded
  • 1/2 cup sharp Cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with the softened butter. Rub the bottom and sides thoroughly.
  2. Slice the potatoes very thinly, about 1/16 inch thick. A mandoline slicer works best for uniform thickness, which is key for even cooking.
  3. In a medium saucepan, combine the heavy cream, milk, salt, pepper, nutmeg, and minced garlic. Heat over medium heat until the mixture just begins to simmer around the edges. Remove from heat.
  4. In a separate bowl, toss the shredded Gruyere and Cheddar cheeses together.
  5. Dip each potato slice briefly into the warm cream mixture to coat it lightly. Do not soak them.
  6. Arrange half of the coated potato slices in an even, overlapping layer in the prepared baking dish.
  7. Sprinkle half of the combined Gruyere and Cheddar cheese mixture evenly over the first layer of potatoes.
  8. Repeat the layering process: dip the remaining potatoes into the cream mixture and arrange them over the cheese layer. Top with the remaining Gruyere and Cheddar cheese.
  9. Sprinkle the grated Parmesan cheese evenly over the top layer.
  10. Cover the baking dish tightly with aluminum foil.
  11. Bake for 45 minutes covered. This steams the potatoes until tender.
  12. 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 completely tender when pierced with a fork.
  13. Let the potatoes rest for 10 minutes before slicing and serving.

Notes

  • For the best texture, use starchy potatoes like Russet. If you prefer a slightly firmer texture, use Yukon Gold.
  • To achieve a restaurant-style creamy texture, avoid rinsing the sliced potatoes; the starch helps thicken the sauce.
  • If you want an extra golden crust, switch the oven to broil for the last 1 to 2 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://cookingzenith.com/potatoes-au-gratin-creamy-cheesy-recipe/