Ruth’s Chris Potatoes Au Gratin Recipe
If you love creamy, cheesy potatoes, this Ruth’s Chris Potatoes Au Gratin Recipe is perfect for you. It is rich, smooth and tastes like the famous restaurant version.
Ingredients
- Russet potatoes – 2 pounds peeled and thinly sliced
- Heavy cream – 2 cups
- Butter – 1/2 cup 1 stick
- Garlic – 2 cloves minced
- Salt – 1 tsp
- Black pepper – 1/2 tsp
- Nutmeg – 1/4 tsp optional
- Gruyère cheese – 2 cups shredded
- Parmesan cheese – 1/2 cup shredded
Instructions
Preheat the Oven
- Set your oven to 375°F (190°C). Grease the baking dish lightly with butter.
Prepare Potatoes
- Peel potatoes and slice them thinly. Try to make slices even for uniform cooking.
Heat Cream and Butter
- In a saucepan, melt butter and add heavy cream. Stir until warm and smooth.
Add Garlic and Seasoning
- Mix in minced garlic, salt, pepper and nutmeg. Cook for 1–2 minutes to blend flavors.
Layer Potatoes
- Place a layer of potato slices at the bottom of the dish, slightly overlapping each slice.
Add Cheese Between Layers
- Sprinkle shredded Gruyère over each potato layer for creamy, cheesy flavor.
Repeat Layers
- Continue layering potatoes and cheese until all potatoes are used. Pour cream mixture evenly on top.
Add Parmesan on Top
- Sprinkle Parmesan cheese over the top layer for golden, crispy finish.
Cover and Bake
- Cover the dish with aluminum foil. Bake for 45 minutes, then remove foil.
Finish Baking
- Bake uncovered for 15 more minutes until top is golden and bubbly.
Cool Slightly
- Let the dish cool 5 minutes. This helps set the sauce and makes it easier to serve.
Serve and Enjoy
- Scoop creamy potatoes onto plates. Enjoy the cheesy, rich, and golden flavors.
Notes
- Slice potatoes evenly for uniform cooking.
- Use high-quality cheese for better flavor.
- Don’t skip the nutmeg; it adds depth.
- Warm cream and butter before pouring over potatoes.
- Let dish rest for 5 minutes before serving.