If you’ve ever been to Texas de Brazil, you probably remember those rich, cheesy potatoes that steal the show. This copycat version brings that same creamy indulgence straight to your kitchen with simple ingredients and foolproof steps. It’s cozy, comforting, and honestly hard to stop eating.
Whether you’re hosting a dinner or just want a side dish that feels special, this one delivers. You’ll get crispy edges, a velvety center, and bold, cheesy flavor in every bite.
What Makes This Recipe So Good
- Restaurant-quality results at home: Smooth, rich cream sauce, tender potatoes, and a cheesy crust that tastes just like the original.
- Simple ingredients, big flavor: Potatoes, cream, a few cheeses, garlic, and spices—nothing fancy, all delicious.
- Perfect texture: Thin-sliced potatoes cook evenly and soak up a silky sauce without getting mushy.
- Make-ahead friendly: Assemble earlier in the day, bake before dinner, and serve hot and bubbly.
- Versatile: Great with steak, roasted chicken, or as the star of a comfort-food night.
Shopping List
- Russet or Yukon Gold potatoes (about 2.5–3 pounds)
- Heavy cream (2 cups)
- Whole milk (1 cup) – or more cream for extra richness
- Sharp cheddar cheese, freshly grated (2 cups)
- Provolone or mozzarella, shredded (1 cup)
- Parmesan cheese, finely grated (1/2 cup)
- Unsalted butter (2 tablespoons)
- All-purpose flour (2 tablespoons)
- Garlic (2–3 cloves), minced
- Onion powder (1 teaspoon)
- Smoked paprika (1/2 teaspoon) – for subtle warmth
- Kosher salt and black pepper
- Ground white pepper (optional, for a classic steakhouse vibe)
- Fresh chives or parsley (optional, for garnish)
Step-by-Step Instructions
- Heat the oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Prep the potatoes: Peel the potatoes.Slice into thin rounds, about 1/8 inch thick. A mandoline gives even slices. Rinse and pat dry to remove excess starch.
- Start the sauce base: In a medium pot, melt butter over medium heat.Add garlic and cook 30–45 seconds until fragrant. Sprinkle in flour and whisk for 1 minute to make a light roux.
- Build the cream sauce: Slowly whisk in heavy cream and milk. Add onion powder, smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.Simmer gently 3–4 minutes until slightly thickened.
- Add the cheeses: Reduce heat to low. Stir in 1.5 cups cheddar, all the provolone/mozzarella, and 1/4 cup Parmesan. Whisk until smooth.Taste and adjust seasoning. The sauce should be well-salted because the potatoes will mellow it.
- Layer the dish: Arrange half the potato slices in the baking dish, overlapping slightly. Pour over half the cheese sauce.Repeat with remaining potatoes and sauce. Tap the dish to settle the sauce.
- Top and bake: Sprinkle the remaining 1/2 cup cheddar and 1/4 cup Parmesan over the top. Cover tightly with foil and bake 35 minutes.
- Uncover and finish: Remove foil and bake another 20–25 minutes, until the top is bubbling and golden and a knife slides through the potatoes easily.
- Rest and garnish: Let the gratin rest 10–15 minutes to set.Sprinkle with chopped chives or parsley if you like. Serve warm.
Storage Instructions
- Refrigerate: Cool completely, then cover and refrigerate up to 4 days.
- Reheat: Warm covered in a 350°F oven for 15–20 minutes, or microwave individual portions. Add a splash of cream if it looks dry.
- Freeze: Best frozen after baking and cooling.Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before reheating in the oven.
Why This is Good for You
- Real ingredients: Potatoes provide potassium and fiber, and real dairy offers protein and calcium.
- Satisfying and balanced: Pair with lean protein and a crisp salad for a hearty, complete meal.
- Portion-friendly: A small serving is rich and filling, making it easier to be satisfied without overdoing it.
What Not to Do
- Don’t use pre-shredded cheese: It’s coated with anti-caking agents and won’t melt as smoothly.
- Don’t skip the salt in the sauce: Underseasoned sauce leads to bland potatoes.
- Don’t slice potatoes too thick: Anything thicker than 1/8 inch may cook unevenly.
- Don’t boil the cream hard: High heat can cause the sauce to split. Keep it to a gentle simmer.
- Don’t skip the rest time: The gratin needs a few minutes to set for clean slices and the best texture.
Variations You Can Try
- Jalapeño kick: Fold in thin-sliced pickled jalapeños or a small pinch of cayenne for heat.
- Bacon and scallion: Add crisp bacon bits between layers and scatter sliced scallions on top.
- Gruyère upgrade: Swap some cheddar for Gruyère for a nutty, upscale flavor.
- Garlic-herb: Add fresh thyme or rosemary to the sauce for an aromatic twist.
- Gluten-free: Skip the flour and thicken by simmering the cream a bit longer, or use a gluten-free flour blend.
- Lighter version: Use half-and-half instead of cream and reduce the cheese slightly.Texture will be less rich but still tasty.
FAQ
Can I make this ahead?
Yes. Assemble the dish up to the baking step, cover, and refrigerate up to 24 hours. Add 5–10 extra minutes to the covered bake time if going straight from the fridge.
Do I have to peel the potatoes?
No, but peeling gives a smoother, more classic texture.
If you keep the skins, scrub well and slice thin for even cooking.
What kind of potatoes work best?
Russet potatoes are classic and soak up sauce beautifully. Yukon Golds hold their shape better and give a buttery texture. Both are great choices.
Why is my sauce grainy?
Graininess often comes from pre-shredded cheese or overheating.
Use freshly grated cheese and keep the sauce on low heat after adding it.
How do I know when it’s done?
The top should be golden and bubbling, and a knife should slide through the center with little resistance. If the top browns too fast, tent with foil.
Can I add meat to make it a main dish?
Yes. Fold in diced ham, cooked bacon, or shredded rotisserie chicken between layers.
Keep additions modest so the dish doesn’t become oily.
Final Thoughts
This Texas de Brazil Potatoes Au Gratin copycat brings steakhouse comfort to your table with reliable, repeatable results. It’s rich, creamy, and the kind of side that makes any meal feel special. With a few pantry staples and fresh cheese, you’ll have a bubbling, golden gratin that everyone will remember.
Keep it classic or try a fun variation—either way, it’s a guaranteed crowd-pleaser.
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