Tiffany’s Au Gratin Potatoes

 

Tiffany’s Au Gratin Potatoes By The Righteous Kitchen

This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com.

If you can make Tiffany’s Mac And Cheese, You can make Tiffany’s Au Gratin Potatoes. They’re the same, except one has macaroni, the other has potatoes. These are an upgrade from my old recipe. Before, I dredged potatoes in flour and spices; then tossed into the casserole dish with cheese, butter, and milk. They were good, but Tiffany’s Au Gratin Potatoes, are the best in the world!

I’ve written recipes for large and small batches. The first photo is an 8 X 4” pan. The second, an 8 X 8” pan. These potatoes are indulgent. Enjoy!

TIFFANY’S AU GRATIN POTATOES (small batch)

POTATOES: 
14 Ounces Russett potatoes, peeled, sliced crosswise to 1/8” thickness, soaking in water 
2 Chicken bouillon cubes, in water, to boil potatoes 

CHEESE SAUCE:
1 Tablespoon butter 
1 Tablespoon flour 
1 Clove roasted garlic, mashed 
3 Ounces canned evaporated milk 
9 Ounces whole milk 
1/4 Teaspoon smoked paprika 
1/4 Teaspoon black pepper 
1/2 Teaspoon white pepper 
1 Splash Tobasco sauce 
3 Ounces Velveeta cheese, cubed 
3.5 Ounces Tillamook sharp cheddar cheese, grated, 1.5 ounces reserved for topping 
3.5 Ounces Tillamook white cheddar cheese, grated, 1.5 ounces reserved for topping 
1.5 Ounces Gruyere cheese, grated 

CRUMB TOPPING:
2 Teaspoons fresh parsley, chopped
2 1/2 Ritz crackers, crushed
2 Tablespoons Panko bread crumbs
2 Teaspoons butter, melted

TO MAKE POTATOES:
Blanche potatoes, in boiling chicken broth, for 3 minutes. The potatoes should be slightly softened; yet firm. Place blanched potatoes on paper towels, to dry.

TO MAKE CHEESE SAUCE:
Melt butter, over medium heat, in a large Dutch oven. Stir in flour, and cook for a few minutes stirring constantly, until flour turns golden in color. Reduce heat, to low. Stir in mashed garlic, and continue cooking for 1 minute. Slowly, whisk in evaporated milk and milk, making sure there are no clumps. Stir in paprika, black pepper, white pepper, and Tabasco sauce. Incorporate cheeses, a handful at a time; until melted.

TO MAKE CRUMB TOPPING:
Combine ingredients, in a small bowl. Mix well.

TO ASSEMBLE:
Alternate layers of potatoes, and cheese sauce, in a buttered 8” X 4” X 3.25” casserole dish. Scatter reserved sharp cheddar, and white cheddar cheeses over cheese sauce. Top with crumb topping. *Bake, covered with foil, at 375, for 1 hour and 30 minutes; until potatoes are just fork tender, and cheese sauce is bubbly. Remove foil. Bake an additional 15 minutes, until topping is golden brown. Makes 2 pounds 1.1 ounces. Serves 8.28 (4 ounce servings).

*Bake time is dependent on the size of the casserole dish. This can be baked in a larger dish, with a shorter cooking time. A bigger pan, means the Au Gratin Potatoes will not be as tall.

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TIFFANY’S AU GRATIN POTATOES (large batch)

POTATOES:
1 3/4 Pounds Russett potatoes, peeled, sliced crosswise to 1/8” thickness, soaking in water
2 Chicken bouillon cubes, in water, to boil potatoes

CHEESE SAUCE:
2 Tablespoons butter
2 Tablespoons flour
2 Cloves roasted garlic, mashed
3/4 Cup canned evaporated milk
2 1/4 Cups whole milk
1/2 Teaspoon smoked paprika
1/2 Teaspoon black pepper
1 Teaspoon white pepper
2 Splashes Tobasco sauce
6 Ounces Velveeta cheese, cubed
7 Ounces Tillamook sharp cheddar cheese, grated, 1.5 ounces reserved for topping
7 Ounces Tillamook white cheddar cheese, grated, 1.5 ounces reserved for topping
3 Ounces Gruyere cheese, grated

CRUMB TOPPING:
4 Teaspoons fresh parsley, chopped
5 Ritz crackers, crushed
4 Tablespoons Panko bread crumbs
4 Teaspoons butter, melted

TO MAKE POTATOES:
Blanche potatoes, in boiling chicken broth, for 3 minutes. The potatoes should be slightly softened; yet firm. Place blanched potatoes on paper towels, to dry.

TO MAKE CHEESE SAUCE:
Melt butter, over medium heat, in a large Dutch oven. Stir in flour, and cook for a few minutes stirring constantly, until flour turns golden in color. Reduce heat, to low. Stir in mashed garlic, and continue cooking for 1 minute. Slowly, whisk in evaporated milk and milk, making sure there are no clumps. Stir in paprika, black pepper, white pepper, and Tabasco sauce. Incorporate cheeses, a handful at a time; until melted.

TO MAKE CRUMB TOPPING:
Combine ingredients, in a small bowl. Mix well.

TO ASSEMBLE:
Alternate layers of potatoes, and cheese sauce, in a buttered 8” X 8” X 3.25” casserole dish. Scatter reserved sharp cheddar, and white cheddar cheeses over cheese sauce. Top with crumb topping. *Bake, covered with foil, at 375, for 1 hour and 30 minutes; until potatoes are just fork tender, and cheese sauce is bubbly. Remove foil. Bake an additional 15 minutes, until topping is golden brown. Makes 4 pounds 2.2 ounces. Serves 16.55 (4 ounce servings).

*Bake time is dependent on the size of the casserole dish. This can be baked in a larger dish, with a shorter cooking time. A bigger pan, means the Au Gratin Potatoes will not be as tall.

Recipe Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.