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Texas de Brazil Potatoes au Gratin Recipe

Texas de Brazil Potatoes au Gratin Recipe

This is a rich and creamy homemade potatoes au gratin inspired by Texas-style Brazilian steakhouses. Thinly sliced potatoes are layered with a velvety cream sauce and baked until golden and bubbly.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Brazilian-American Steakhouse
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Russet potatoes Thinly sliced
  • 2 tbsp Butter For sauce
  • 2 tbsp All-purpose flour Thickens sauce
  • 2 cups Whole milk Creamy base
  • 1 cup Heavy cream Richness
  • 2 cups Gruyère cheese Freshly grated
  • ½ cup Parmesan cheese For topping
  • 3 cloves Garlic Minced
  • 1 tsp Salt Adjust to taste
  • ½ tsp Black pepper Freshly ground
  • ¼ tsp Nutmeg Optional but recommended

Equipment

  • 1 Baking dish 9x13 inch
  • 1 Saucepan For cheese sauce
  • 1 Whisk For smooth sauce
  • 1 Sharp knife or mandolineThin slices
  • 1 Mixing spoon For layering

Method
 

Step 1: Prepare the Potatoes
  1. I peel the potatoes and slice them very thin. The thinner they are, the more evenly they cook. I try to keep them all about the same thickness so nothing stays undercooked.
Step 2: Make the Cream Sauce
  1. I melt butter in a saucepan over medium heat. Then I add flour and whisk for about a minute until it smells slightly nutty. This removes the raw flour taste.
Step 3: Add Milk and Cream
  1. Slowly, I pour in the milk while whisking constantly. Then I add the heavy cream. I keep stirring until the sauce thickens and coats the back of a spoon.
Step 4: Add Garlic and Seasoning
  1. Now I stir in garlic, salt, pepper, and nutmeg. The smell at this stage is amazing. I let it cook for another minute.
Step 5: Add Cheese
  1. I lower the heat and add most of the Gruyère cheese. I stir until melted and smooth. The sauce should look creamy and glossy.
Step 6: Layer Everything
  1. I lightly grease my baking dish. Then I layer half the sliced potatoes, pour half the sauce, then repeat. I finish with Parmesan on top.
Step 7: Bake to Perfection
  1. I bake at 180°C (350°F) for about 50–55 minutes. The top should be golden and bubbling. I let it rest 10 minutes before serving so it sets properly.

Notes

Let the gratin rest before slicing so it holds its shape. Slice potatoes evenly for uniform cooking.