Texas de Brazil Potatoes Au Gratin Recipe

If you’ve ever dined at Texas de Brazil and swooned over their incredibly creamy, cheesy potatoes au gratin, you’re not alone. This texas de brazil potatoes au gratin recipe brings that famous Brazilian steakhouse side dish right to your home kitchen.

Learning how to make texas de brazil potatoes au gratin is easier than you might think, and the results are absolutely restaurant-worthy. This copycat texas de brazil potatoes recipe features tender, thinly sliced potatoes bathed in a luxurious Gruyère cheese sauce and baked to golden, bubbly perfection.

Whether you’re planning a special holiday meal, Sunday dinner, or just craving that texas de brazil au gratin potatoes experience, this steakhouse potatoes au gratin recipe delivers impressive flavor that’ll have everyone asking for seconds!

What is Texas de Brazil Potatoes Au Gratin and How Does It Taste?

Texas de Brazil potatoes au gratin is a decadent side dish served at the famous Brazilian steakhouse chain, featuring thin-sliced potatoes layered in a rich, creamy cheese sauce and baked until golden. This brazilian steakhouse potatoes au gratin combines the classic French technique of au gratin cooking with premium Gruyère cheese, creating an incredibly indulgent accompaniment to grilled meats.

The taste is pure comfort food heaven-creamy, cheesy, and utterly satisfying with each spoonful. The texas de brazil cheesy potatoes have a velvety texture where tender potato slices melt in your mouth, enveloped in a sauce that’s rich with butter, cream, and nutty Gruyère cheese.

The golden, crispy cheese crust on top provides a delightful textural contrast to the soft, creamy layers beneath. Each bite delivers a perfect balance of savory cheese, subtle garlic and onion notes, and the earthy comfort of perfectly cooked potatoes that make this texas de brazil au gratin potato casserole absolutely irresistible.

Texas de Brazil Potatoes Au Gratin Recipe Ingredients

For the Cheese Sauce and Topping:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk (recommended for optimal creaminess)
• 1 cup heavy whipping cream
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper (or to taste)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 cups grated Gruyère cheese (about 6-8 oz block), divided (1 cup for sauce, 1 cup for topping)

For the Potatoes:

• 3-4 lbs potatoes (Yukon Gold or russet potatoes recommended)
• 1-2 tablespoons butter (for greasing the baking dish)

Optional Garnish:

• Fresh chives, chopped (small handful for color and flavor)

Kitchen Utensils Needed

1. Dutch oven or large soup pot
2. Whisk
3. Box grater or food processor with slicing blade
4. Sharp knife or mandoline slicer
5. 9×13-inch (3-quart) casserole dish
6. Aluminum foil
7. Rubber spatula
8. Large serving spoon

Preparation and Cooking Time

Prep Time: 20 minutes

Cook Time: 75-90 minutes

Resting Time: 15 minutes

Total Time: 110-125 minutes

Servings: 10-12 portions

How to Make Texas de Brazil Potatoes Au Gratin

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Take a 3-quart or 9×13-inch casserole dish and generously butter the bottom and sides using 1-2 tablespoons of butter. This prevents sticking and adds extra richness to your texas de brazil style potatoes au gratin. Set the prepared dish aside.

Step 2: Grate the Cheese

Using the large holes of a box grater, grate 2 cups of Gruyère cheese from a 6-8 oz block. Divide the grated cheese into two roughly equal portions: 1 cup will go into the sauce, and 1 cup will be reserved for the golden topping. Pre-grating ensures smooth incorporation into your cheese sauce for this texas de brazil cheese potatoes recipe.

Step 3: Make the Creamy Cheese Sauce

Place a Dutch oven or large soup pot over medium heat. Melt 4 tablespoons of unsalted butter completely. Add ¼ cup all-purpose flour to the melted butter and whisk constantly for approximately 2 minutes. This creates a roux that should turn golden and smell slightly nutty-this step is crucial for a smooth, lump-free sauce. While whisking continuously, slowly pour in the 2 cups of whole milk, followed by 1 cup of heavy whipping cream. Continue whisking as you add 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Keep whisking the mixture over medium heat until it thickens noticeably and coats the back of a spoon, which typically takes 4-5 minutes. Remove the pot from heat and stir in 1 cup of the grated Gruyère cheese, stirring until completely melted and the sauce is silky smooth. Taste and adjust seasoning with additional salt or pepper if needed. Cover the pot to keep the sauce warm while you prepare the potatoes.

Step 4: Slice the Potatoes

Peel your 3-4 lbs of Yukon Gold or russet potatoes, or leave the skins on for a more rustic brazilian steakhouse au gratin potatoes presentation (if keeping skins, scrub them thoroughly). Thinly slice the potatoes to approximately ⅛ inch thickness for even cooking and maximum tenderness. You can use a sharp santoku knife for control, a food processor with a thin slicing blade for speed and uniformity, or a mandoline slicer set to 1/8-inch thickness (always use the hand guard for safety). Work relatively quickly to prevent the potato slices from browning, or place sliced potatoes in cold water if you need to work in batches-just drain and pat dry before using.

Step 5: Combine Potatoes with Sauce

Give your cheese sauce a quick stir to ensure it’s smooth and evenly mixed. Add all of the thinly sliced potatoes to the pot with the sauce. Using a rubber spatula, gently fold and stir the potatoes to coat each slice thoroughly with the creamy cheese sauce. Take your time to work the sauce between the layers-this ensures every bite of your creamy potatoes au gratin casserole is flavorful and luscious.

Step 6: Assemble the Casserole

Transfer the saucy potato mixture from the pot to your prepared buttered casserole dish. Spread the mixture evenly throughout the dish, gently pressing down to create an even layer and eliminate air pockets. Flatten the top slightly for uniform cooking. Sprinkle the remaining 1 cup of grated Gruyère cheese evenly over the entire surface-this creates that signature golden, crispy cheese crust that makes texas de brazil potato recipe so memorable.

Step 7: Bake Covered

Cover the casserole dish tightly with aluminum foil to trap steam and ensure the potatoes cook through evenly. Place the dish in the center rack of your preheated 350°F oven and bake for 60 minutes. The foil prevents the top from browning too quickly while the potatoes become tender.

Step 8: Bake Uncovered for Golden Perfection

After 60 minutes, carefully remove the foil (watch for hot steam). Return the uncovered dish to the oven and continue baking for an additional 15-30 minutes. The potatoes are done when they’re fork-tender throughout (test by piercing the center with a fork-it should slide in easily) and the top is bubbly and golden brown. For an extra-crispy, beautifully browned cheese crust on your copycat texas de brazil potatoes au gratin, turn on the broiler for the final 1-2 minutes, watching closely to prevent burning.

Step 9: Rest and Serve

Remove your texas de brazil au gratin potato casserole from the oven and let it rest for 15 minutes before serving. This resting period allows the sauce to thicken slightly and makes portioning much easier. The dish will hold its shape better when scooped. Garnish with freshly chopped chives if desired for a beautiful pop of green color and mild onion flavor. Use a large serving spoon to scoop generous portions, loosening the edges if the cheese crust has adhered to the dish. Serve hot alongside your favorite proteins like prime rib, beef tenderloin, roasted turkey, or grilled chicken for an authentic brazilian steakhouse experience at home!

Customization and Pairing Ideas for Serving

1. Classic Steakhouse Dinner

Serve your texas de brazil au gratin potatoes alongside perfectly grilled ribeye steaks, filet mignon, or picanha (Brazilian top sirloin). Add roasted asparagus with lemon butter and garlic bread to complete the authentic Brazilian churrascaria experience. The creamy, rich potatoes balance beautifully with the smoky, charred flavors of grilled beef.

2. Holiday Feast Centerpiece

Make this steakhouse potatoes au gratin recipe the star side dish for Thanksgiving, Christmas, or Easter dinner. Pair it with roasted turkey or glazed ham, green bean casserole, cranberry sauce, and dinner rolls. The elegant presentation and crowd-pleasing flavors make it perfect for special occasions when you want to impress guests.

3. Cheese Lover’s Variation

Experiment with different cheese combinations in your texas de brazil cheese potatoes recipe. Try a blend of Gruyère and sharp white cheddar for extra tang, add Parmesan for a nutty depth, or incorporate fontina for increased creaminess. Each cheese brings unique flavor profiles while maintaining that signature creamy texture.

4. Protein-Packed Addition

Transform your creamy potatoes au gratin casserole into a complete one-dish meal by layering in cooked, crumbled bacon, diced ham, or shredded rotisserie chicken between the potato layers. This creates a hearty main course perfect for brunch or casual dinners, requiring only a simple green salad on the side.

5. Vegetable Enhancement

Boost nutrition and add color by incorporating thinly sliced vegetables into the potato layers. Caramelized onions, roasted red peppers, fresh spinach, or blanched broccoli florets work beautifully without compromising the creamy texture. This variation adds vitamins and makes the dish more substantial while maintaining the indulgent texas de brazil style potatoes au gratin character.

6. Individual Portions

Instead of a large casserole, divide the potato and sauce mixture among buttered ramekins or individual gratin dishes. These personal-sized brazilian steakhouse au gratin potatoes are perfect for dinner parties, ensuring each guest gets their own crispy cheese topping. They also bake faster-reduce time to about 45 minutes covered, then 10-15 minutes uncovered.

7. Brunch Buffet Star

Serve your copycat texas de brazil potatoes as part of a luxurious brunch spread alongside quiche, fresh fruit salad, croissants, and smoked salmon. The potatoes can be assembled the night before and baked the morning of your event. They pair wonderfully with champagne or mimosas for an elegant morning gathering.

Essential Tips for Perfect Texas de Brazil Potatoes Au Gratin

1. Uniform Slicing is Critical

The key to evenly cooked texas de brazil au gratin potato casserole is uniform thickness in your potato slices. Aim for a consistent ⅛-inch thickness throughout. A mandoline slicer or food processor slicing blade ensures precision far better than hand-cutting. Uneven slices mean some pieces will be mushy while others remain undercooked, ruining the texture of your casserole.

2. Don’t Skip the Roux

Taking time to properly cook the flour and butter roux for 2 full minutes is essential for eliminating the raw flour taste and creating a smooth, thick sauce. The roux should turn golden and smell nutty before you add the liquids. This foundation ensures your cheese sauce coats the potatoes beautifully rather than remaining thin and watery in your texas de brazil cheesy potatoes.

3. Use Room Temperature Dairy

Allow your milk and heavy cream to come closer to room temperature before adding to the roux. Cold dairy added to hot roux can cause the mixture to seize or become lumpy. If you forget to set them out, microwave them for 30-45 seconds to take the chill off-this simple step creates a smoother, more professional cheese sauce.

4. Layer Sauce Between Slices

When coating the potato slices with the cheese sauce, take time to gently separate and move slices around to ensure sauce penetrates between layers. This technique guarantees every forkful of your brazilian steakhouse potatoes au gratin is creamy and flavorful, not dry spots where sauce couldn’t reach. Use a folding motion rather than aggressive stirring to avoid breaking the delicate slices.

5. Gruyère Makes the Difference

While sharp cheddar can substitute in a pinch, authentic Gruyère cheese is what gives texas de brazil potato recipe its distinctive nutty, complex flavor profile. Gruyère melts exceptionally smoothly and doesn’t become greasy or stringy like some cheeses. Buy it in block form and grate it yourself-pre-shredded cheese contains anti-caking agents that prevent smooth melting.

6. The Resting Period is Non-Negotiable

Resist the temptation to serve your steakhouse potatoes au gratin recipe immediately from the oven. The 15-minute rest allows the sauce to thicken and set, making the casserole much easier to portion and serve. If you skip this step, the sauce will be too runny and portions will fall apart on the plate rather than holding their shape beautifully.

7. Make-Ahead Strategy

Assemble your copycat texas de brazil potatoes au gratin completely up to 24 hours in advance, cover tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then follow the baking instructions, adding an extra 10-15 minutes to account for the cold start. This makes it perfect for entertaining when you need to prep ahead.

Storage and Reheating Guidance

Store leftover texas de brazil au gratin potatoes covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave at 50% power in 1-minute intervals, or reheat the entire dish covered with foil at 325°F for 20-25 minutes until warmed through. Add a splash of cream before reheating to restore creaminess.

Common Queries and FAQs

When you give this Texas de Brazil Potatoes Au Gratin Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

Q: Can I freeze Texas de Brazil potatoes au gratin?

A: Yes, this texas de brazil au gratin potato casserole freezes well. Prepare the dish completely, let it cool, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating covered at 325°F for 30-40 minutes. The texture may be slightly different but still delicious.

Q: What’s the best potato variety for this recipe?

A: Yukon Gold potatoes are ideal for how to make texas de brazil potatoes au gratin because they have a naturally buttery flavor and creamy texture that holds up well during baking. Russet potatoes work too and create a slightly fluffier texture. Avoid waxy red potatoes as they don’t absorb the sauce as well.

Q: Can I make this recipe dairy-free or lighter?

A: For a lighter version of this creamy potatoes au gratin casserole, substitute half-and-half for the heavy cream and use 2% milk instead of whole milk. For dairy-free, use plant-based butter, unsweetened almond or oat milk, cashew cream, and dairy-free cheese alternatives, though the flavor will differ from the traditional brazilian steakhouse version.

Q: Why is my cheese sauce grainy or separated?

A: Grainy sauce typically results from overheating the cheese or using pre-shredded cheese with anti-caking additives. Always remove the pot from heat before adding cheese, and grate your own Gruyère from a block. Stir gently until just melted-excessive heat or stirring can cause the proteins to tighten and separate.

Q: How do I know when the potatoes are fully cooked?

A: Your texas de brazil potatoes au gratin copycat recipe is done when a fork or knife inserted into the center of the casserole slides through the potato slices with no resistance. The top should be golden brown and bubbling, and the sauce should be thickened around the edges. If the top browns before potatoes are tender, cover with foil and continue baking.

Q: Can I use a different type of cheese?

A: While Gruyère is traditional for authentic texas de brazil style potatoes au gratin, you can substitute sharp white cheddar, Swiss cheese, or a combination of cheeses. Each will create a different flavor profile-cheddar is sharper, Swiss is milder and nuttier. Avoid mozzarella alone as it’s too mild and can be stringy.

Q: Should I peel the potatoes or leave skins on?

A: For the most authentic brazilian steakhouse au gratin potatoes appearance, peel the potatoes completely. However, leaving cleaned skins on Yukon Gold potatoes adds rustic charm, extra nutrients, and fiber. The skins soften during baking and add visual interest, though they do create a slightly different texture.

Q: How can I prevent my potatoes from turning brown while slicing?

A: To prevent oxidation while preparing large batches for your texas de brazil potato recipe, place sliced potatoes in a bowl of cold water as you work. When ready to use, drain thoroughly and pat dry with paper towels-excess water will dilute your cheese sauce. Alternatively, work quickly and add slices directly to the sauce as you cut them.

This texas de brazil potatoes au gratin recipe brings the magic of Brazilian steakhouse dining directly to your table with minimal effort and maximum flavor. Now that you know how to make texas de brazil potatoes au gratin, you can recreate this restaurant favorite whenever the craving strikes. The combination of tender potato slices, rich Gruyère cheese sauce, and golden, crispy topping makes this copycat texas de brazil potatoes dish absolutely irresistible.

Whether you’re serving it for holidays, special dinners, or simply because you deserve something extraordinary, this steakhouse potatoes au gratin recipe never disappoints. The creamy, cheesy perfection of this brazilian steakhouse au gratin potatoes will have your family and guests asking for the recipe-and now you have the secrets to make it perfectly every time!

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

You can also follow us on Pinterest, and YouTube for more delicious updates and kitchen inspiration. Your feedback and support mean the world to us!