Description
Recreate the beloved, rich, and creamy Potatoes au Gratin from Ruth’s Chris Steak House in your own kitchen with this straightforward copycat recipe. Perfect for special occasions or a decadent side dish.
Ingredients
Scale
- 2 ½ pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- Pinch of nutmeg
- 1 ½ cups shredded Gruyère cheese, divided
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, softened
Instructions
- 1. Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
- 2. In a saucepan, combine heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Heat gently until warm but not boiling. Remove from heat.
- 3. Layer half the sliced potatoes in the prepared baking dish.
- 4. Sprinkle half of the Gruyère and cheddar cheese over the potatoes.
- 5. Repeat with the remaining potatoes and cheeses.
- 6. Pour the warm cream mixture evenly over the layers, ensuring it seeps down. Gently press potatoes.
- 7. Cover the dish tightly with aluminum foil.
- 8. Bake for 45 minutes.
- 9. Remove foil and bake for another 20-30 minutes, or until potatoes are tender and gratin is golden and bubbly.
- 10. Let rest for 10-15 minutes before serving.
Notes
Store leftovers covered in the refrigerator for up to 3-4 days. Reheat in a 325°F oven until heated through (20-30 mins). Cover with foil to prevent over-browning.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 35g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g