Texas de Brazil Potatoes Au Gratin

Creamy, cheesy, and rich Texas de Brazil-style potatoes au gratin made with thinly sliced Yukon Gold potatoes baked in a smooth Gruyere cheese sauce and topped with a golden crust. Perfect for holidays or comforting family dinners.

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Prep Time 20

Cook Time 1 20

Total Time 1 55

Servings: 4

Course: Main Course, Side Dish

Cuisine: American, Steakhouse

Calories: 520

Ingredients Equipment Method Notes

Ingredients

3 lbs Yukon Gold potatoes Peeled & thinly sliced

5 tbsp Unsalted butter Divided

1/4 cup All-purpose flour

2 1/2 cups Whole milk

1/2 cup Heavy cream

2 cups Gruyere cheese Grated

1 tsp Onion powder

1/2 tsp Garlic powder

1 1/4 tsp Salt Or to taste

1/4 tsp Black pepper

Equipment

Casserole dish (9×13 inch) For baking
Large pot or Dutch oven For sauce
Whisk For mixing
Mandoline slicer or knife For slicing potatoes
Cutting board Prep work
Measuring cups & spoons Accuracy
Aluminum foil Cover while baking

Method

Preheat oven to 350°F (175°C) and grease a casserole dish with butter.
Melt butter in a large pot over medium heat. Add flour and whisk for 2 minutes to form a roux.
Slowly add milk and cream while whisking until smooth and thickened.
Add salt, pepper, onion powder, and garlic powder. Mix well.
Remove from heat and stir in half of the cheese until melted.
Slice potatoes thinly (about 1/8 inch thick).
Add sliced potatoes to the sauce and mix gently to coat evenly
Transfer mixture into the prepared baking dish.
Sprinkle remaining cheese evenly on top.
Cover with foil and bake for 60 minutes.
Remove foil and bake for 20–25 minutes until golden and tender.
Let rest for 15 minutes before serving.

Notes

Use freshly grated cheese for the best melting.
Let the dish rest before serving to thicken the sauce.
Yukon Gold potatoes give the best texture and flavor.