T.G.I. Friday's Au Gratin Potatoes
Copycat TGI Friday's au gratin potatoes — baked potato slices folded into a rich béchamel sauce with mozzarella and colby cheese, baked until creamy and golden brown.
Ingredients
- 4 count large baking potatoes
- 3 cup béchamel sauce (see below)
- 1 tsp salt
- 0.3 tsp white pepper
- 0.8 cup shredded mozzarella cheese
- 0.3 cup shredded colby cheese
- 1 quart half-and-half (for béchamel)
- 2 oz all-purpose flour (for béchamel)
- 2 oz clarified butter (for béchamel)
Instructions
- 1
Bake potatoes at 400°F (205°C) until completely cooked. Cool 30 minutes, then slice into ½-inch rounds.
- 2
Make the béchamel: in a saucepan, cook flour in clarified butter over low heat about 15 minutes until flour is lightly cooked. Slowly add half-and-half a little at a time, stirring constantly to prevent lumps. Season with salt and pepper. Cook until thickened.
- 3
Preheat oven to 300°F (150°C).
- 4
Mix béchamel with salt, white pepper, mozzarella, and colby cheese. Fold in the potato slices gently.
- 5
Transfer to a covered baking dish. Bake 1 hour until hot all the way through.
- 6
Remove cover and let potatoes brown for 10–15 more minutes. Serve hot.