TGI Friday’s Au Gratin Potatoes: A Creamy, Cheesy Throwback

I remember the first time I tasted au gratin potatoes. It wasn’t some fancy restaurant, but TGI Friday’s, back in the day when the walls were plastered with quirky memorabilia and the potato skins were legendary. But even among all that, the au gratin potatoes shone. That creamy, cheesy sauce blanketing perfectly tender potato slices, a delightful savory indulgence – it was pure comfort food heaven. I’ve spent years chasing that flavor, and this recipe, my friends, gets incredibly close.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 30 minutes
• Servings: 8-10
• Dietary Type: Vegetarian

Ingredients

• 4 large baking potatoes
• 3 cups bechamel sauce (see following recipe)
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 3/4 cup grated mozzarella cheese
• 1/4 cup grated colby cheese

Bechamel Sauce

• 1 quart half-and-half cream
• 2 ounces flour
• 2 ounces clarified butter
• Salt and pepper to taste

Equipment Needed

• Oven
• Large baking sheet
• Large saucepan
• Whisk
• Covered baking dish

Instructions

1. Bake the potatoes: Preheat your oven to 400°F (200°C). Place the baking potatoes directly on the baking sheet and bake until they are completely cooked through and easily pierced with a fork. This should take about 1 hour to 1 hour 15 minutes, depending on the size of your potatoes.

2. Cool and slice: Allow the baked potatoes to cool at room temperature for approximately 30 minutes. Once they are cool enough to handle, slice them into 1/2-inch thick rounds.

3. Prepare the Bechamel sauce: While the potatoes are baking, you can start on the bechamel sauce. In a large saucepan, combine the flour and clarified butter. Cook over low heat for about 15 minutes, stirring constantly until the mixture begins to bubble gently. It’s crucial to stir frequently to prevent the roux (butter and flour mixture) from coloring. You want a blonde roux for this sauce.

4. Incorporate the half-and-half: Gradually whisk in the half-and-half cream into the roux, stirring constantly to avoid any lumps. Continue to stir until the mixture thickens and becomes smooth.

5. Simmer the sauce: After all of the half-and-half has been added, continue cooking the bechamel sauce over low heat for about 45 minutes, stirring occasionally to prevent it from sticking to the bottom of the saucepan.

6. Season the sauce: Season the bechamel sauce with salt and pepper to taste.

7. Combine the sauce and seasonings: In a large bowl, mix together the prepared bechamel sauce, salt, and white pepper.

8. Add the cheeses: Add the grated mozzarella cheese and colby cheese to the bechamel sauce mixture.

9. Fold in the potatoes: Gently fold in the sliced potatoes into the cheese sauce, ensuring that they are evenly coated.

10. Bake the au gratin: Pour the potato mixture into a covered baking dish. Bake in a preheated 300°F (150°C) oven for 1 hour, or until the potatoes are heated through completely.

11. Brown the top: Remove the cover from the baking dish and allow the potatoes to brown under the broiler for few minutes until it golden brown. Watch carefully so it doesn’t burn!

12. Serve: Let the au gratin potatoes rest for a few minutes before serving.

Expert Tips & Tricks

• Clarifying the butter: To clarify the butter, melt one stick of butter in the microwave. Let it sit without stirring. Then, carefully spoon off the clear, golden liquid, leaving the milky solids behind. This removes the water content and enhances the flavor.
• Microwave potato shortcut: To save time, you can microwave the potatoes instead of baking them. Pierce the potatoes several times with a fork and microwave on high for about 8-12 minutes, or until tender. Be sure they’re fully cooked through before slicing.
• Roux consistency: Achieving the right consistency for the roux is critical to a smooth bechamel. Cook it gently over low heat, and stir constantly to avoid burning. If lumps form, whisk vigorously or use an immersion blender to smooth it out.
• Cheese variations: Feel free to experiment with different cheese combinations. Gruyere, cheddar, or even a touch of parmesan can add interesting flavor dimensions.
• Make-ahead option: The potatoes can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they’re heated through.

Serving & Storage Suggestions

Serve the au gratin potatoes hot as a side dish to grilled meats, roasted chicken, or even a hearty vegetarian main course. They pair beautifully with a crisp green salad or steamed vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. Note that the texture may change slightly upon reheating. I don’t recommend freezing it.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	344.6 kcal	N/A
Calories from Fat	209 g	61%
Total Fat	23.3 g	35%
Saturated Fat	14.4 g	72%
Cholesterol	71.7 mg	23%
Sodium	431.4 mg	17%
Total Carbohydrate	26.1 g	8%
Dietary Fiber	1.6 g	6%
Sugars	1 g	3%
Protein	8.9 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Add ham: For a heartier dish, add cubed ham to the potato mixture before baking.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the bechamel for a little kick.
• Garlic infusion: Infuse the bechamel sauce with garlic by adding a clove or two of minced garlic to the butter while making the roux.
• Different cheeses: Experiment with different cheese blends like Gruyere, sharp cheddar, or fontina.
• Vegetable additions: Mix in cooked broccoli florets, cauliflower, or asparagus for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of potato?

A: While baking potatoes are ideal due to their starch content, you can use Yukon Gold potatoes for a slightly creamier texture. Avoid using waxy potatoes like red potatoes, as they won’t hold their shape as well.

Q: Can I make this dish gluten-free?

A: Yes, you can easily make this dish gluten-free by using a gluten-free all-purpose flour blend for the bechamel sauce. Ensure that all other ingredients are also gluten-free.

Q: How do I prevent the sauce from curdling?

A: Keep the heat low and stir the bechamel sauce constantly. If it starts to curdle, remove it from the heat and whisk vigorously until smooth. A splash of cold milk or cream can also help.

Q: Can I use pre-shredded cheese?

A: While pre-shredded cheese is convenient, it often contains cellulose, which can affect melting. For best results, shred your own cheese from a block.

Q: How do I know when the potatoes are done baking?

A: The potatoes are done when they are heated through and the cheese is melted and bubbly. You can insert a fork into the center of the dish to check if the potatoes are hot all the way through.

Final Thoughts

This recipe for TGI Friday’s Au Gratin Potatoes is a delightful trip down memory lane. With its creamy, cheesy goodness and comforting flavors, it’s sure to be a hit with family and friends. Don’t be intimidated by the slightly longer cooking time; the result is well worth the effort. So, gather your ingredients, preheat your oven, and get ready to experience a taste of nostalgia! I encourage you to try this recipe and share your experience or any variations you did with me! Bon appétit!