Texas de Brazil Potatoes AU Gratin Recipe

These Potatoes Au Gratin are my husband’s absolute favorite, and I can’t blame him—they’re creamy, cheesy, and downright irresistible. Every time I make them, his face lights up like it’s Christmas morning!

I first fell in love with this dish at Texas de Brazil, where their version of Potatoes Au Gratin stole the spotlight from all the other sides. The way the cheese melts into the velvety potatoes is pure comfort food heaven.

Potatoes au gratin is a comforting dish made with sliced potatoes, creamy sauce, and cheese baked to bubbly perfection.

The name “au gratin” comes from a French term that means “to scrape” or “to grate,” which makes sense because the dish is usually topped with grated cheese.

Historically, this dish goes back hundreds of years, showing up in many old French kitchens. The flavor is rich, cheesy, and a little bit crispy on top.

Now you can make it at home with simple steps.

Au Gratin vs. Scalloped Potatoes

You might wonder what makes Potatoes AU Gratin different from scalloped potatoes. Let me break it down simply:

1. Au Gratin: Comes with cheese in the sauce and a cheesy top.
2. Scalloped Potatoes: Uses a cream sauce but skips the cheese.

I’m all about that cheesy goodness, so Au Gratin wins for me! The Texas de Brazil version leans into the cheese big time, making it creamy and extra tasty.

If you’re a cheese lover like me, this is the dish for you. It’s simple but feels fancy, perfect for dinner at home.

Texas de Brazil Potatoes AU Gratin Ingredients

Here’s everything you need to make this yummy dish. I’ll explain each one so you know why it’s there!

• 5 tablespoons unsalted butter, divided: Butter makes everything rich and tasty. I use some to grease the dish so nothing sticks, and the rest goes into the sauce for that smooth flavor.
• 1/4 cup all-purpose flour: This is like magic powder that thickens the sauce. It helps hold everything together.
• 2 1/2 cups milk (any kind): Milk is the main liquid for the sauce. I like whole milk because it’s creamy, but whatever you have works fine.
• 1/2 cup heavy whipping cream: This adds extra richness. It’s like a secret weapon for a silky sauce.
• 1 1/4 teaspoons fine sea salt, or to taste: Salt makes all the flavors pop. I add a little, then taste to see if it needs more.
• 1/4 teaspoon freshly ground black pepper: A tiny bit of pepper gives a nice zing.
• 1 teaspoon onion powder: This adds a sweet onion taste without chopping anything—super easy!
• 1/2 teaspoon garlic powder: A sprinkle of this gives a cozy garlic flavor without being too strong.
• 2 cups grated Gruyere cheese (or cheddar as a substitute): Gruyere is my favorite—it’s nutty and melts so well. Cheddar’s great too if that’s what you’ve got.
• 3 lbs Yukon Gold potatoes: These potatoes are creamy and perfect for this dish. They stay soft but don’t fall apart.

Helpful Swaps

Don’t have everything? No worries! Here are some swaps I’ve tried that work:

• Cheese: If Gruyere isn’t at your store, grab some cheddar. It’s still cheesy and delicious.
• Potatoes: Yukon Golds are my go-to, but Russet potatoes are fine too. They’re a bit starchier, but they’ll do the job.
• Heavy Cream: Out of cream? Use half-and-half or just more milk. It won’t be as thick, but it still tastes good.

Kitchen Equipment Needed

You don’t need fancy stuff to make this. Here’s what I use:

1. Dutch oven or large pot: Perfect for cooking the sauce.
2. Grater: To shred the cheese nice and quick.
3. Food processor or mandoline slicer: These slice potatoes thin and even. A sharp knife works too if that’s all you have.
4. Casserole dish (9×13 inch): Where the magic happens—baking the potatoes!
5. Oven: To cook it all until golden and bubbly.

How to Make Texas de Brazil Potatoes AU Gratin

Alright, let’s cook! I’ll walk you through every step like we’re in the kitchen together. It’s easy, even if you’re new to cooking.

Step 1 | Preheat Oven

Turn your oven on to 350°F (175°C). While it heats up, grab a 9×13-inch casserole dish and rub 1 tablespoon of butter all over the inside. This keeps the potatoes from sticking and adds flavor.

Step 2 | Grate Cheese

Take your Gruyere (or cheddar) and grate about 2 cups. I love watching the cheese pile up—it’s so satisfying! Set it aside for later.

Step 3 | Make the Sauce

Grab a big pot or Dutch oven and melt 4 tablespoons of butter over medium heat. When it’s all melted and bubbly, toss in 1/4 cup of flour. Stir it with a whisk for about 2 minutes until it turns a light golden color.

This mix is called a roux, and it’s what makes the sauce thick.

Step 4 | Add Liquids

Slowly pour in 2 1/2 cups of milk and 1/2 cup of heavy cream. Keep stirring with your whisk so no lumps sneak in. Add 1 1/4 teaspoons salt, 1/4 teaspoon pepper, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder.

Stir it all until the sauce gets thick—it takes a few minutes. You’ll feel it change under your whisk.

Step 5 | Add Cheese

Take the pot off the heat and mix in half of your grated cheese (about 1 cup). Stir until it melts into a smooth, creamy sauce. Give it a quick taste—add more salt or pepper if you want.

Step 6 | Prepare Potatoes

Peel your 3 lbs of Yukon Gold potatoes. (If you like the skin, just scrub them clean instead.) Now slice them thin—about as thick as a coin.

I use a food processor because it’s fast, but a knife works too. Even slices cook better.

Step 7 | Combine

Dump those potato slices into your cheesy sauce. Stir gently so every slice gets coated. Be careful not to mash them up—you want them to stay whole.

Step 8 | Transfer to Casserole Dish

Pour the potato-sauce mix into your buttered dish. Spread it out so it’s nice and even. I like to wiggle the dish a bit to settle everything.

Step 9 | Top with Cheese

Sprinkle the rest of your grated cheese (1 cup) over the top. This is what gives you that golden, melty crust—my favorite part!

Step 10 | Bake

Cover the dish with foil and pop it in the oven for 60 minutes. Then take the foil off and bake 15-30 minutes more. You’ll know it’s done when the top is golden and a fork slides through the potatoes easily.

Step 11 | Rest

Pull it out and let it sit for 15 minutes. This helps the sauce thicken up. If you want, sprinkle some chopped chives on top for a pretty touch.

Recipe Tips for Success

Want your Texas de Brazil Potatoes AU Gratin to be perfect? Here are my little secrets:

• Slice potatoes thin so they cook all the way through.
• Don’t rush the resting time—it makes the dish easier to cut.
• Mix cheeses if you’re feeling fun—half Gruyere, half cheddar is so good!
• Toss in some fresh herbs like thyme on top before baking for extra flavor.

Make Ahead Tips

Busy day? You can make this ahead! I do it all the time. Put it together up to the baking part, cover it tight with foil, and stick it in the fridge for up to 24 hours.

When you’re ready, let it sit out for 30 minutes, then bake as usual. It’s a lifesaver for dinners with friends!

What Can Serve With Potatoes AU Gratin

These potatoes go with so much! Here are my favorites:

1. Roasted Chicken: The creamy potatoes match the juicy chicken perfectly.
2. Steak: A big, tasty steak next to these is pure heaven.
3. Grilled Veggies: Adds some color and crunch.
4. Green Salad: Keeps things fresh and light.
5. Ham: Great for holidays or a special meal.

I love mixing it up depending on what’s in my kitchen. You can’t go wrong!

How to Store Au Gratin Potatoes

Got leftovers? Here’s how I keep them good. Let the dish cool down, then cover it with plastic wrap or put it in a sealed container. It’ll stay tasty in the fridge for 3 days.

To warm it up, pop it in the oven at 350°F until hot, or microwave a slice.

You can freeze it too—wrap it tight and it’s good for 2 months. Thaw it in the fridge before heating.

Texas de Brazil Potatoes AU Gratin Recipe FAQs

Got questions? I’ve got answers! Here are things people ask me about this recipe.

Can I skip the heavy cream?

Sure! Use half-and-half or more milk instead. I’ve done it when I’m out of cream—it’s not as rich, but still super tasty.

How do I stop potatoes from turning brown?

I keep sliced potatoes in cold water until I’m ready to use them. It keeps them fresh and pretty—no brown spots!

Can I add stuff to the sauce?

Oh yes! I’ve tossed in crispy bacon or diced ham before. Sautéed onions are great too if you like a little extra flavor.

How do I know the potatoes are cooked?

Stick a fork in the middle. If it goes in easy, they’re done. I check after the foil comes off to be sure.

I’ve made this dish so many times, and it never fails to make me happy. It’s creamy, cheesy, and feels like a treat every bite.

I hope you give it a try—it’s easy, and I bet you’ll love it as much as I do. Grab your potatoes and cheese, and let’s get cooking!

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