These au gratin potatoes are made with russet potatoes combined with butter, garlic, heavy cream, White Cheddar, Jarlsburg and Pecorino Romano cheeses; then topped with a potato chip fried onion crust.
WARNING! I went off my diet here a little bit folks because I just had to replicate one of our favorite side dishes at Capital Grille; their Au Gratin Potatoes. My husband and I don't get to go out alone often as a couple, I mean really alone.
No kids, no other couples, just us. So when the opportunity presented itself recently because previous plans had fallen through, I took a chance and logged into Open Table (love this site!) and booked dinner for two at one of our favorite restaurants, The Capital Grille.
The closest chain is about 35 minutes away, but it is also connected to a mall where we needed to do some Christmas gift returns anyway so it worked out perfectly.
The Capital Grille
If you've never been, The Capital Grille offers mostly steak and seafood options on their menu. The sides are ordered separately, similar to many other high end steak houses. Oh and the wine list is larger than the menu...we love our wine. 🙂
In any event, we each just ordered a small filet as their portions are very large and opted to share two sides: Sautéed Spinach with Garlic and Au Gratin Potatoes. My husband really likes their Mashed Potatoes, but he never tried the au gratin version. He loved them!
So after our evening out, I started to look around online to see if I could find the recipe. And...I couldn't. That is until I found a quick blurb on the restaurants' Facebook page where another guest had asked how to make the same recipe.
The restaurant replied with the ingredients used, but not a specific recipe. So I gave it a go and came up with this copycat version of their Au Gratin Potatoes and I have to say, they're pretty close!
How do you make au gratin potatoes?
For this recipe you'll need Russet potatoes, butter, garlic, flour, heavy cream, White Cheddar, Jarlsburg and Pecorino Romano cheeses, potato chips and french fried onions.
Start by using a mandoline or a sharp knife, thinly slice potatoes and place into your ramekins; which are individual portion size, oven-safe dishes. Place the ramekins on a baking sheet.
You can also use a 1qt. baking dish; however, the time to cook might change slightly in order to fully cook the potatoes.
In a small saucepan, melt some butter over low heat; then add garlic and saute garlic for 1 minute. Net, whisk in flour to form a roux; then add the heavy cream. Mix until the roux has dissolved; then add your cheeses.
Simmer the sauce for 5-8 minutes until all of the cheese has melted; then pour the mixture over the potatoes in each ramekin. While the sauce is cooking, add the potato chips and fried onions to your food processor and pulse until the mixture is crumbly.
Melt some butter and add to the topping. Mix well then sprinkle the topping over each ramekin. Place the entire pan into the oven and bake 30-40 minutes until the topping is golden brown and the potatoes are tender.
General consensus
In our opinion, these Au Gratin Potatoes were pure heaven. they were seriously THAT good and tasted just like the restaurant version.~Enjoy!
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Au Gratin Potatoes (Capital Grille Copycat)
Ingredients
- 3 medium russet potatoes, peeled
- 3 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 ½ cups heavy cream
- ½ cup shredded white cheddar cheese
- ½ cup shredded jarlsburg cheese
- ½ cup grated pecorino romano cheese
- 2 cups crushed potato chips
- 1 cup french fried onions
Equipment Needed
- 4- (8-ounce) Ramekins
- Mandoline or Sharp Knife
- Baking Pan
- Small Saucepan
- Food Processor
Instructions
- Preheat oven to 350 degrees.
- Using a mandoline or a sharp knife, thinly slice potatoes and place into your ramekins. (You may have to cut the potatoes in order to fit them if the potato is too large). Place the ramekins on a baking sheet.
- In a small saucepan, melt 1 tbsp. of butter over low heat; then add the garlic. Saute garlic for 1 minute; then whisk in flour to form a roux.
- Stir in the heavy cream and mix until the roux has dissolved; then add your cheeses.
- Simmer the sauce for 5-8 minutes until all of the cheese has melted; then pour the mixture over the potatoes in each ramekin. (Fill as much as you can to the top leaving space to add your topping).
- While the sauce is cooking, add the potato chips and fried onions to your food processor and pulse until the mixture is crumbly.
- Melt the remaining 2 tbsp. of butter and add to the topping. Mix well then sprinkle the topping over each ramekin.
- Place the entire pan into the oven and bake 30-40 minutes until the topping is golden brown and the potatoes are tender.
Nutrition
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annie says
Hello Carrie, we love this recipe! So Tasty. I want to make this for a dinner party. How can I make it ahead of time? Any suggestions?
Carrie's Experimental Kitchen says
You can make and assemble it in the ramekins (or a baking dish); then cover and refrigerate up to two days before baking in the oven.
Matthew Kartsonis says
Hello! Thank you for sharing this is it 2 cups of potato chips after they’ve been chopped up or 2 cups of potato chips hole?
Carrie's Experimental Kitchen says
Sorry for the delay! You can chop the potato chips first, the more you add the crispier the topping. Enjoy!
Betty Marshall says
This recipe was a hit for our Valentine's Day Dinner, I par-boil the potatoes and put in the casserole dish. My guest could not get enough of this dish. Thanks for my new recipe.
Carrie's Experimental Kitchen says
You're welcome, I'm glad you enjoyed it!
Mason says
Loved the recipe, I have been doubling the cream sauce and having some good results with it!
Carrie's Experimental Kitchen says
I bet that makes it extra creamy too! Thanks for trying the recipe Mason, I'm so glad you enjoy it!
Anthony says
Going to make this for X-Mas this week. Any make ahead suggestions?
Carrie's Experimental Kitchen says
Hi Anthony,
Here are a few steps you could do the day before, but I don't recommend assembling it all together until right before you're ready to bake. The sauce may absorb too much into the potatoes and become too dry.
1. Slice the potatoes and keep them stored in cold water(so they don't turn brown) in the refrigerator until you're ready to layer them in the dish.
2. Prepare the sauce, cool then refrigerate. Reheat before pouring it over the sliced potatoes before you're ready to bake.
I hope you enjoy them!
Anthony says
That was my plan, glad you confirmed it! Thanks for the reply, looking forward to these.
Mason says
Tried this recipie and potatos didnt cook all the way through, should the sauce be fully covering the potatos (or close)? I have a feeling i didnt cut them small enough... Also made it casserole style not sure if that makes a difference. Any tips welcome!
Carrie's Experimental Kitchen says
Hi Mason, the sauce should be covering the potatoes and casserole style should have been fine. Maybe the potatoes weren't sliced thin enough?
Donna says
I have made this delicious recipe several times. The only thing I have changed is that I par boil the sliced potatoes for 7 to 10 mins. Then drain and arrange in casserole dish. This way potatoes come out soft and tender after baking. This recipe is better than the au gratin potatoes they serve at The Capital Grille.
Carrie's Experimental Kitchen says
That's a great idea Donna, I'll have to try it the next time I make it. I recently had these again at Capital Grille and I also liked these better. Maybe it was just a bad batch, but they weren't real creamy. Thanks for stopping by and I'm so glad you enjoy the recipe. 🙂
Leigh the Foodie says
I just had these last night at the Capital Grille in Buckhead(Atlanta). The server told me it was White cheddar, marscapone and havarti cheese. I will try it both ways and let yall know which tastes more authentic!
carrieexpktchn@optonline.net says
Great, I'd love to hear how it comes out!
Sarah says
I meant to rate this recipe as well. 5 stars!
carrieexpktchn@optonline.net says
Thanks!
Sarah says
I have been in love with Barefoot Contessa's potato gratin for quite some time now. I can't remember how I came across this recipe, but I knew I had to try it. It's different ingredients and different method of cooking. So delicious! I love the topping. I did toss the potatoes with the warm sauce before I put it in a casserole dish. I also added salt and pepper to the sauce. I covered the potatoes for the first hour of cooking and then finished uncovered. Minor adjustments. For me, 3 potatoes weighed about 2 lbs. Thank yo so much for the recipe!
carrieexpktchn@optonline.net says
I'm so glad you enjoyed the recipe Sarah and thanks so much for stopping by to let me know. Those are some great tips, I'll have to try them myself the next time I make this recipe and the topping is my favorite part...yum!!! 🙂 I don't cook with much salt because I'm a self proclaimed "saltaholic" that salts everything before I eat it; though I should at least add it to each recipe as a line item "as desired" for those that like to add it while their cooking.
Dawn says
YUM! We loved these potatoes! Thanks for the recipe 🙂
carrieexpktchn@optonline.net says
I'm so glad you liked them Dawn. They're my favorite side dish to get whenever we dine there. Thanks so much for stopping by to let me know. 🙂
Angelica Gallegos says
I loved these at the Capital Grille - THANK YOU, THANK YOU so much for posting this recipe. I followed this receipe (except made casserole style) and it worked out wonderfully. They tasted exactly like Capital Grille's!! THANK YOU!
carrieexpktchn@optonline.net says
I'm so glad you liked them Angelica! They're our favorite as well and I make them quite often. Thanks for stopping by to let me know. 🙂
Dorothy says
Thank you sooo much. Have it printed and will make it tonight.
carrieexpktchn@optonline.net says
You're welcome~Enjoy!
Dorothy says
Please share this recipe with others by allowing us to print or copy and print to our home recipe files. Really wanted to make this for my other half... Do not use Facebook.
carrieexpktchn@optonline.net says
Hi Dorothy,
I'm terribly sorry about that. My old website had a print button for each recipe automatically and this one does not. I reentered all of the information into the ZipList format and you should now see a PRINT button next to the blue SAVE RECIPE button. I hope you enjoy it! 🙂
Teresa says
Hello!
Do you think this would work as a casserole dish? - rather than using ramekins...
Carrie Farias says
Sure it should be fine though cooking time may vary. If the crumbs start to get too brown before the potatoes are cooked cover them with foil once they have browned.
Kirsten says
Carrie,
Both the date with your spouse and the subsequent recipe sound heavenly to me! Burgers at Five Guys, for lunch, with the kids, just isn't cutting it for me. Perhaps I need to thaw some steaks from our quarter beef and make a Valentine's day dinner for the two of us.
Thanks!
Carrie Farias says
I hear you Kirsten. Sometimes you just need alone time, especially since yours is away for long periods of time. Enjoy your Valentine's Day dinner!