Carrie’s Experimental Kitchen

Copycat Capital Grille Au Gratin Potatoes

Do you love the Capital Grille’s Au Gratin Potatoes as much as my family does? Learn how you can make them at home.
Copycat Capital Grille Au Gratin Potatoes | Carrie's Experimental Kitchen

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 1/2 hour away, but it is also connected to a mall where we needed to do some Christmas gift returns anyway so it worked out perfectly.

Au Gratin Potatoes (Capital Grille Copycat)

If you’ve never been, the restaurant offers mostly steak and seafood options on their menu and 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: Sauteed Spinach with Garlic and Au Gratin Potatoes. My husband really likes their Mashed Potatoes; which I’ve shared here on the blog before, but he never tried the au gratin version (which he loved!).

 Do you love the Capital Grille restaurant's Au Gratin Potatoes as much as my family does? Learn how you can make them at home.

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. Hence, my version of Capital Grille Au Gratin Potatoes were formed.

 Do you love the Capital Grille restaurant's Au Gratin Potatoes as much as my family does? Learn how you can make them at home.

What did my family and I think of my latest experiment? Heaven. Pure Creaminess. Heaven. Yes, I said it twice. They were seriously THAT good and tasted just like the restaurant version. So if you’re looking to treat your  sweetie this Valentine’s Day with a decadent, home cooked meal, you will have to add this recipe for Au Gratin Potatoes to your menu. Trust me, you won’t be sorry! ~Enjoy!

4.67 from 3 votes
Au Gratin Potatoes (Capital Grille Copycat)
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Do you love the Capital Grille restaurant's Au Gratin Potatoes as much as my family does? Learn how you can make them at home.
Course: Side Dish
Author: Carrie's Experimental Kitchen
  • 3 Medium Russet Potatoes peeled
  • 3 tbsp . Butter divided
  • 2 Cloves Garlic minced
  • 1 tbsp . All-Purpose Flour
  • 1 1/2 c . Heavy Cream
  • 1/2 c . Shredded White Cheddar Cheese
  • 1/2 c . Shredded Jarlsburg Cheese
  • 1/2 c . Grated Pecorino Romano Cheese
  • 2 c . Potato Chips
  • 1 c . French Fried Onions
Equipment Needed
  • 4-7 ounce Ramekins or Oven Safe Dishes
  • Mandoline or Sharp Knife
  • Baking Pan
  • Small Saucepan
  • Food Processor
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Stir in the heavy cream and mix until the roux has dissolved; then add your cheeses.
  5. 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).
  6. While the sauce is cooking, add the potato chips and fried onions to your food processor and pulse until the mixture is crumbly.
  7. Melt the remaining 2 tbsp. of butter and add to the topping. Mix well then sprinkle the topping over each ramekin.
  8. Place the entire pan into the oven and bake 30-40 minutes until the topping is golden brown and the potatoes are tender.

Here are some more of our favorite restaurant copycat recipes:

Mongolian Beef {PF Changs Copycat}

Mongolian Beef (PF Changs)

Green Bean Crispers with Lemon Garlic Aioli (Applebee's Copycat)

Green Bean Crispers with Lemon Garlic Aioli(Applebee’s)

Chicken Costoletta

Chicken Costoletta (The Cheesecake Factory)


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  1. Kirsten
    January 21, 2014 at 5:25 pm - Reply

    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.

    • Carrie Farias
      January 22, 2014 at 10:03 pm - Reply

      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!

  2. Teresa
    January 23, 2014 at 6:02 pm - Reply


    Do you think this would work as a casserole dish? – rather than using ramekins…

    • Carrie Farias
      January 24, 2014 at 2:13 am - Reply

      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.

  3. Dorothy
    April 23, 2014 at 5:28 pm - Reply

    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.

      April 24, 2014 at 10:01 am - Reply

      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! 🙂

  4. Dorothy
    April 24, 2014 at 10:20 am - Reply

    Thank you sooo much. Have it printed and will make it tonight.

  5. Angelica Gallegos
    October 22, 2014 at 1:23 pm - Reply

    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!

      October 22, 2014 at 1:40 pm - Reply

      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. 🙂

  6. Dawn
    January 6, 2015 at 7:54 pm - Reply

    YUM! We loved these potatoes! Thanks for the recipe 🙂

      January 7, 2015 at 7:48 am - Reply

      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. 🙂

  7. Sarah
    January 12, 2015 at 7:09 pm - Reply

    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!

      January 12, 2015 at 7:16 pm - Reply

      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.

  8. Sarah
    January 12, 2015 at 9:46 pm - Reply

    I meant to rate this recipe as well. 5 stars!

  9. Leigh the Foodie
    April 13, 2015 at 10:04 pm - Reply

    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!

  10. Donna
    September 2, 2015 at 4:57 pm - Reply

    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
      September 3, 2015 at 6:17 am - Reply

      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. 🙂

  11. Mason
    November 23, 2015 at 10:02 pm - Reply

    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
      November 24, 2015 at 6:21 am - Reply

      Hi Mason, the sauce should be covering the potatoes and casserole style should have been fine. Maybe the potatoes weren’t sliced thin enough?

  12. Anthony
    December 21, 2015 at 11:20 pm - Reply

    Going to make this for X-Mas this week. Any make ahead suggestions?

    • Carrie's Experimental Kitchen
      December 22, 2015 at 7:18 am - Reply

      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
        December 23, 2015 at 6:22 pm - Reply

        That was my plan, glad you confirmed it! Thanks for the reply, looking forward to these.

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