Description
This Ruth’s Chris-Inspired Potatoes au Gratin recipe features thinly sliced russet potatoes baked in a rich mixture of heavy cream and whole milk, layered with sharp cheddar and Parmesan cheeses for a creamy, cheesy, and golden crusted side dish perfect for any special occasion or comforting meal.
Ingredients
Scale
Potatoes
- 2 lbs russet potatoes, peeled and thinly sliced
Dairy & Cheese
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, grated
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Seasonings
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it is hot enough to cook the potatoes evenly and develop a golden crust on top.
- Prepare the cream mixture: In a saucepan, combine the heavy cream, whole milk, minced garlic, salt, black pepper, paprika, and nutmeg. Heat gently over medium-low heat until the mixture is warm and flavors meld, but do not let it boil.
- Layer the potatoes and cheese: In a buttered baking dish, arrange a layer of thinly sliced potatoes evenly. Sprinkle a portion of the sharp cheddar and Parmesan cheeses over the potatoes. Repeat layering potatoes and cheeses until all ingredients are used, finishing with a cheese layer on top. Dot the top with unsalted butter pieces.
- Add the cream mixture: Carefully pour the warm cream mixture over the layered potatoes and cheese, making sure it is evenly distributed throughout the dish.
- Bake the gratin: Cover the dish with aluminum foil and bake for about 45 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
- Rest before serving: Allow the potatoes au gratin to rest for 5-10 minutes before serving to let the dish set for easier slicing and enhanced flavors.
Notes
- Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
- For a stronger cheesy flavor, consider substituting some cheddar with Gruyère or combining cheeses.
- Do not boil the cream mixture; warming is sufficient to infuse flavor without curdling.
- Covering the dish during the initial baking prevents the top from burning before potatoes are cooked through.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven to restore crispness.
