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.
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.
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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- 4- (8-ounce) Ramekins
- Mandoline or Sharp Knife
- Baking Pan
- Small Saucepan
- Food Processor
- 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.
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