Potato Au Gratin - Steakhouse Style
Hello friends, Potato Au Gratin is such a simple yet time consuming dish to make. And if you don't own a mandolin you have to find other ways to make this delicious dish, so in this recipe video, I am going to show you how to make Potato Au Gratin without a Mandolin! Just like a Steakhouse does. So go get your ingredients and join me in making this delicious side dish!
Recipe Video
Recipe Ingredients
- 4 pounds Yukon Gold Potatoes cut into ¼ inch thick slices
- 4 cups Heavy Cream
- 1 teaspoon Ground Nutmeg
- 6 to 8 Garlic Cloves minced or cut super thin
- 4 ounces of Cheddar Cheese grated
- 4 ounces of Gruyere grated
- 2 ounces of Mozzarella grated
- Salt and Pepper to taste
Recipe Instructions
The Chef used an 8” X 11” / 20 cm X 28 cm / 2 QT / 2 liters Lasagna Pan
Preheat Oven to 375ºF / 190ºC
- Slice the potatoes and immediately put them in a pot with 4 cups of cream with the nutmeg, garlic and salt and pepper. Cook the potatoes until 90% cooked. Be sure they do not break up too much.
- Removed the part-cooked potatoes into a large plate or another lasagna pan to stop the cooking process.
- Add the cheeses to the cream mixture, reserving ½ of the mozzarella for the top. Mix well until all the cheese has melted. Add salt and pepper to taste.
- Rub the lasagna pan’s bottom with butter and arrange your first layer of the potatoes, top with some cream mixture, top with more potatoes and continue until you have used all your potatoes.
- Top the dish with the remaining mozzarella. Place the lasagna pan into a cookie sheet (in case your dish overflow) and place in a preheated oven until golden brown.
