Ruth's Chris Potatoes au Gratin Recipe
If you love creamy, cheesy potatoes, the Ruth's Chris Potatoes au Gratin Recipe is perfect. This recipe makes soft, golden potatoes with rich cheese and a creamy sauce.
Ingredients
- 3 pounds russet potatoes peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg optional
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
Instructions
Preheat Oven
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or oil.
Prepare Cream Sauce
- In a saucepan, combine heavy cream, milk, butter, garlic, salt, pepper and nutmeg. Heat gently.
Cook Sauce Slightly
- Whisk mixture until warm and slightly thickened. Do not boil; keep creamy for best results.
Layer Potatoes
- Place a layer of sliced potatoes in the bottom of the baking dish evenly.
Add Cheese Layer
- Sprinkle shredded cheddar and Gruyère over the potato layer. Add some Parmesan too.
Repeat Layers
- Continue layering potatoes and cheese until all ingredients are used. Pour cream mixture over layers.
Cover and Bake
- Cover the dish with foil. Bake in preheated oven for 35 minutes.
Remove Foil and Brown
- Remove foil. Bake an additional 10 minutes until top is golden and bubbly.
Cool Slightly and Serve
- Let the potatoes cool for 5 minutes. Serve warm with your favorite main dish.
Notes
- Use thin potato slices for even cooking.
- Use sharp cheddar and Gruyère for rich flavor.
- Pour warm cream sauce over potatoes for best texture.
- Cover with foil to prevent burning top layer.
- Let it rest 5 minutes before serving for easier slicing.