1. Home
  2. Recipes
  3. Three Cheese Potatoes

Creamy Three Cheese Potatoes

Featured in Veggie meals full of flavor.

Transform simple potatoes into a creamy sensation with savory layers of sharp cheddar, fontina, and parmesan cheeses. Start with buttery sautéed onions and garlic to create a flavor-packed sauce with cream and stock. The thin potato slices are simmered briefly for ultimate tenderness, then layered and baked to golden perfection. The finished dish boasts rich, cheesy layers and crisped edges, making it an irresistible addition to your table.
Pin it Share it Send it Print it Jump To Recipe
Maria from tastyhush
Updated on Fri, 25 Apr 2025 21:08:24 GMT
Melty Three-Cheese Potato Bake Pin it
Melty Three-Cheese Potato Bake | tastyhush.com

This Homemade Steakhouse Potatoes au Gratin turns basic items into a decadent side that matches the renowned restaurant version. Mixing soft potatoes with a trio of cheeses delivers a smooth, velvety dish that elevates any dinner into something memorable.

Through countless test runs, I've discovered the magic comes from correctly stacking the flavors and watching the sauce thickness. Now my relatives beg for this dish at every family holiday.

Key Ingredients Breakdown

  • Russet potatoes: Pick ones of similar size
  • Heavy cream: Don't skimp on fat content
  • Chicken stock: Try making your own
  • Fresh garlic: Skip the jar stuff
  • Quality cheeses: Grate them yourself
  • Sweet onion: Gives gentle taste
  • Fresh parsley: Adds pop of freshness

Thorough Cooking Guide

Potato Preparation:
Clean them well. Remove all skin. Cut into thin equal slices. Soak in cold water. Pat dry before use. Move fast so they won't brown.
Base Development:
Let butter melt gently. Cook onions till clear. Put garlic in carefully. Add salt and pepper wisely. Keep heat in check.
Sauce Creation:
Pour stock bit by bit. Mix cream in slowly. Keep at low bubble. Monitor thickness. Taste and adjust. Hold temp steady. Don't let it boil.
Potato Cooking:
Drop slices in sauce with care. Make sure they're all coated. Stir softly to keep them whole. Test softness often. Keep heat right. Put lid on and stay alert.
Final Assembly:
Put into baking dish. Add cheese layers nicely. Spread it all around. Cover all edges. Watch it turn brown. Sprinkle fresh herbs.
tasty Copycat Ruth's Chris Potatoes au Gratin Pin it
tasty Copycat Ruth's Chris Potatoes au Gratin | tastyhush.com

Whenever I bring this dish out, everyone wants to know how I made it. The way the creamy sauce mixes with the three cheese blend creates something so wonderful that it makes dinner feel fancy.

Watching Your Heat

Getting the temperature right matters a lot. Too hot and your sauce will separate; too cool and your potatoes won't cook right. I aim for just a gentle bubble throughout cooking.

Prep Ahead Options

You can get this dish ready up to a day before. Just wrap it up and stick it in the fridge, then let it warm up a bit before baking. Add about 10-15 more minutes to cooking if it's still cold.

delicious Copycat Ruth's Chris Potatoes au Gratin Pin it
delicious Copycat Ruth's Chris Potatoes au Gratin | tastyhush.com

These Homemade Steakhouse Potatoes au Gratin have become my go-to fancy side. The mix of perfectly tender potatoes and rich cheesy sauce creates something truly unforgettable that makes any dinner taste like you're at a fancy restaurant.

Frequently Asked Questions

→ Why simmer the potatoes first?
It gives them a head start, so they come out evenly cooked and loaded with flavor.
→ Is this dish good to prep early?
Totally! Assemble it in advance and heat at 350°F until it’s hot and ready.
→ What’s the deal with three cheeses?
Each one brings something special—sharpness, creaminess, and a hint of nuttiness.
→ How thin should I cut the potatoes?
Go for 1/8 inch! It helps them cook evenly and layer nicely.
→ Can I use other potato types?
Russets are ideal since their starch thickens the sauce perfectly.

Three Cheese Potatoes

Velvety potatoes layered with a mix of three cheeses and a smooth cream sauce. Perfect for festive dinners or a comforting treat anytime.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Ingredients

01 Thinly sliced russet potatoes (1.5-1.75 lbs, peeled)
02 Butter (2 tablespoons, plus extra for greasing the dish)
03 Half of a medium onion, finely chopped
04 One garlic clove, minced

→ Creamy Sauce

05 ¾ cup chicken broth or stock
06 1¼ cups heavy whipping cream
07 1¼ teaspoons salt
08 ½ teaspoon ground black pepper

→ Cheese & Toppings

09 2 cups shredded sharp cheddar cheese
10 ¾ cup shredded fontina or provolone cheese
11 ¼ cup grated Parmesan cheese
12 1 tablespoon fresh parsley, chopped

Instructions

Step 01

Preheat your oven to 425°F (220°C).

Step 02

In a large skillet, melt butter and cook minced onion for about 5 minutes, then toss in garlic for another 30 seconds.

Step 03

Pour in the cream and broth, then toss in the sliced potatoes. Stir until they’re evenly coated.

Step 04

Cover the skillet, bring to a gentle simmer, and let the potatoes cook for 15-20 minutes on medium-low heat, just until they’re nearly soft.

Step 05

Grease an 8x8-inch pan with butter, layer the potatoes into it, and sprinkle the cheese mixture on top.

Step 06

Bake for 10-15 minutes until the cheese is bubbly and browned. Let it sit for a few minutes, then garnish with parsley before serving.

Notes

  1. Reheats well at 350°F—great for prepping ahead.
  2. Pairs nicely with steak or baked chicken.
  3. You can bake it in small, individual ramekins instead of a big pan.

Tools You'll Need

  • Large frying pan or skillet
  • 8x8-inch square baking dish
  • A sharp knife to slice potatoes

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese, butter, cream).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~