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- 4 large russet potatoes, thinly sliced - 2 cups heavy cream - 1 cup whole milk - 2 cups sharp cheddar cheese, shredded - 1 cup Gruyère cheese, shredded - 3 cloves garlic, minced - 1 tablespoon fresh thyme leaves - 1 tablespoon fresh parsley, chopped - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon paprika (for garnish) - 2 tablespoons unsalted butter (for greasing the baking dish) When I make my copycat steakhouse potatoes au gratin, I always choose russet potatoes. Their starchy texture makes them perfect for this dish. I slice the potatoes thinly. This helps them cook evenly and get creamy. For the creamy base, I combine heavy cream and whole milk. The mix gives a rich taste. I add sharp cheddar and Gruyère cheeses for depth. Cheddar brings a tangy flavor while Gruyère adds nuttiness. Next, I chop fresh herbs. Thyme and parsley brighten the dish. Garlic gives it a warm, comforting smell. Onion powder, salt, and pepper round out the flavors. A sprinkle of paprika on top adds a nice color. - 9x13 inch baking dish - Mixing bowls - Whisk - Knife and cutting board Having the right tools is key. A 9x13 inch baking dish is perfect for the layers. Mixing bowls help me combine the creamy base. A whisk ensures everything blends well. A sharp knife and cutting board make slicing potatoes easy. - Fresh herbs (parsley, thyme) - Additional shredded cheese Garnishing makes the dish look fancy. I like to add fresh herbs for color. Extra cheese on top creates a delicious crust. These little touches make the dish even more special. For the full recipe, don’t forget to check out the instructions! - Preheat the oven to 375°F (190°C). - Grease the baking dish with unsalted butter. First, I preheat my oven. This ensures even cooking. I set it to 375°F (190°C). Next, I take unsalted butter to grease my baking dish. I use a paper towel or my fingers to coat the bottom and sides well. This helps prevent sticking. - Arrange the sliced potatoes, cream mixture, and cheese layers. Now, I start layering the dish. I take my thinly sliced russet potatoes and spread half of them in the bottom of the greased dish. I make sure to overlap them a bit. Then, I pour half of my creamy mixture over the potatoes. I want to cover them well. After that, I sprinkle half of the shredded cheddar and Gruyère cheese on top. I repeat this process with the remaining potatoes, cream, and cheese. I finish with a nice layer of cheese at the top. This will get golden and bubbly as it bakes. - Cover with foil and bake for the initial 45 minutes. - Remove foil and continue baking for 20-25 minutes. I cover the baking dish with foil. This keeps the moisture in. I bake it for 45 minutes. Then, I carefully remove the foil. I bake it again for an extra 20 to 25 minutes. I watch for the top to turn golden brown. This gives a nice crisp finish. After baking, I let it sit for about 10 minutes. This resting time helps the layers set. For the final touch, I sprinkle some fresh parsley and paprika on top. The dish is now ready to serve! You can find the full recipe for details on the ingredients and exact steps. To make a creamy cheese sauce, start with heavy cream and whole milk. This mix gives the sauce richness. Heat the milk and cream together gently. Stir in the cheese slowly. This helps it melt well without clumping. For cheese, I love sharp cheddar and Gruyère. Both add great flavor. You can mix different cheeses too. Try mozzarella for stretchiness or feta for a tangy kick. Just keep the total cheese amount the same. Even slices make sure the potatoes cook the same. If some slices are thick, they take longer to cook. Thin slices get soft and creamy, while thick ones stay firm. Use a sharp knife or a mandoline for even slices. A mandoline cuts quickly and evenly, which saves time. If you have one, it’s a great tool for this dish. Potatoes au gratin pair well with many main dishes. I love serving them with steak, chicken, or roasted vegetables. They add a rich, creamy touch to any meal. For garnishing, fresh herbs are a nice touch. Sprinkle chopped parsley or thyme on top before serving. You can also add a pinch of paprika for color. It makes the dish look even more appetizing! For the full recipe, check out the Full Recipe section. {{image_2}} You can boost the flavor of your potatoes au gratin. One tasty option is to add bacon bits. Crispy bacon gives a nice crunch and a smoky taste. Another idea is to mix in herbs and spices. Try rosemary for a fragrant touch or smoked paprika for a deeper flavor. If you want to swap cheeses, you have options. For a milder taste, use Monterey Jack instead of cheddar. If you can't find Gruyère, fontina works well too. For those who prefer a dairy-free version, look for vegan cheese made from nuts or soy. These can melt and provide creaminess, just like traditional cheese. Want to make your dish more colorful? Add some vegetables like spinach or mushrooms. These veggies add nutrients and enhance the flavor. You can also layer in proteins like shredded chicken. This makes the dish heartier and perfect for a full meal. To store leftover potatoes au gratin, let them cool first. Place the dish in the fridge within two hours of cooking. Use an airtight container to keep them fresh. Glass or plastic containers with tight lids work best. Make sure to separate any layers with parchment paper to avoid sticking. To reheat, use the oven for best results. Preheat it to 350°F (175°C). Place the potatoes in an oven-safe dish. Cover with foil to keep moisture in. Heat for about 20-30 minutes. For a crisp top, remove the foil for the last 5-10 minutes. This way, you keep the creamy inside warm and the top golden. If you want to freeze potatoes au gratin, first let them cool completely. Cut them into portions and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. To thaw, move the dish to the fridge overnight. To reheat from frozen, bake at 350°F (175°C) for about 45-60 minutes, covered, then uncover to crisp the top. For the full recipe, check out the complete guide! Yes, you can prepare this dish ahead of time. Just follow the steps until you layer the potatoes. Then, cover the dish and put it in the fridge. You can bake it the next day. Just add a few extra minutes to the baking time. This way, you save time and still enjoy great taste. I recommend using russet potatoes for this recipe. They have a nice starchy texture. If you want, you can also try Yukon Gold potatoes. They add a buttery flavor. Both types give you that creamy, dreamy texture you crave in potatoes au gratin. Leftovers stay fresh in the fridge for about 3 to 5 days. Make sure to keep them in an airtight container. This helps keep the flavors locked in. When you're ready to eat, just reheat in the oven or microwave. Enjoy that cheesy goodness again! This blog post detailed how to make a tasty potatoes au gratin. We covered ingredients like russet potatoes, heavy cream, and cheese. You learned steps for preparing, layering, and baking. Tips helped you get the best cheese sauce and slice potatoes right. We explored variations and smart ways to store leftovers. In conclusion, this dish combines flavor and comfort. With a few simple swaps, you can make it your own. Enjoy experimenting and sharing this dish with others. Your kitchen adventure with potatoes au gratin awaits!

Copycat Steakhouse Potatoes au Gratin

Indulge in the creamy goodness of these decadent steakhouse potatoes au gratin! This recipe features layers of russet potatoes, rich cheeses, and a flavorful cream mixture that creates a perfectly cheesy and comforting dish. Ideal for family dinners or special occasions, these potatoes are sure to impress. Click through to explore the full recipe and elevate your next meal with this delightful side!
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Ingredients
  

4 large russet potatoes, thinly sliced

2 cups heavy cream

1 cup whole milk

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

3 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 tablespoon fresh parsley, chopped

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon paprika (for garnish)

2 tablespoons unsalted butter (for greasing the baking dish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Grease a 9x13 inch baking dish with the unsalted butter, ensuring the bottom and sides are well coated.

      In a mixing bowl, combine the heavy cream, whole milk, minced garlic, fresh thyme, onion powder, salt, and black pepper. Whisk until well combined.

        Layer half of the sliced potatoes at the bottom of the prepared baking dish, slightly overlapping them.

          Pour half of the cream mixture over the potatoes, ensuring they are covered evenly.

            Sprinkle half of the cheddar and Gruyère cheese over the cream layer.

              Repeat the layers with the remaining potatoes, cream mixture, and cheeses until everything has been used up, finishing with a layer of cheese on top.

                Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

                  After 45 minutes, remove the foil and bake for an additional 20-25 minutes or until the top is golden brown and bubbly.

                    Let the dish rest for about 10 minutes before serving. Garnish with chopped fresh parsley and a sprinkle of paprika for added color.

                      Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 6-8