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Cheesy Potato Casserole: The Steakhouse Classic at Home

Cheesy Potato Casserole: The Steakhouse Classic at Home

Thinly sliced potatoes are layered with sharp cheddar, Gruyère or Monterey Jack, Parmesan, garlic, cream, and milk, then baked until tender and golden. This creamy steakhouse-style gratin makes 6–8 servings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Potato Casserole
  • 2 pounds Russet or Yukon Gold potatoes, peeled or unpeeled and sliced 1/8 inch thick
  • 2 tablespoons Unsalted butter, plus more for greasing the dish
  • 2 cloves Garlic cloves, finely minced
  • 1 1/2 cups Heavy cream
  • 1 cup Whole milk
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Freshly grated nutmeg, optional
Cheese Layers
  • 1 cup Sharp cheddar cheese, shredded
  • 1 cup Gruyère or Monterey Jack cheese, shredded
  • 1/2 cup Parmesan cheese, finely grated
Garnish
  • 2 tablespoons Fresh chives or parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 375°F and butter a 9 x 13-inch baking dish generously.
  2. Slice the potatoes very thinly and evenly, about 1/8 inch thick. Do not soak or rinse them because the surface starch helps thicken the casserole.
  3. Melt the butter in a saucepan over medium-low heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  4. Add the heavy cream, whole milk, kosher salt, black pepper, and optional nutmeg. Warm the mixture until steaming, but do not let it boil.
  5. Arrange one-third of the potatoes in the prepared baking dish. Sprinkle with roughly one-third of the cheddar, Gruyère or Monterey Jack, and Parmesan.
  6. Repeat the potato and cheese layers two more times, distributing the ingredients as evenly as possible.
  7. Pour the warm cream mixture evenly over the layered potatoes. Press the potatoes down gently so the liquid reaches the layers.
  8. Cover the dish tightly with foil and bake for 35–40 minutes. Remove the foil and continue baking for another 20–30 minutes, until the potatoes are tender and the top is browned and bubbling.
  9. Rest the casserole for 10–15 minutes before serving. Finish with chopped fresh chives or parsley if desired.

Notes

Use a mandoline or sharp knife for uniform 1/8-inch slices. Warm the dairy without boiling it, and do not rinse the potatoes because their surface starch helps thicken the sauce. Resting allows the creamy filling to set. Refrigerate leftovers and reheat gently until hot.