Ruth’s Chris–Style Cheesy Potatoes Au Gratin

Why You’ll Love This Recipe

I Appreciate How Simple Ingredients Transform Into Something So Elegant. The Combination Of Sharp Cheddar, Gruyère, And Parmesan Creates Deep, Layered Flavor. I Like That The Cream Sauce Soaks Into The Thinly Sliced Potatoes, Giving Them A Melt-In-My-Mouth Texture. It Is The Perfect Side For Special Dinners, Holidays, Or Anytime I Want A Comforting Classic With A Refined Touch.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

2½ Lbs Russet Potatoes, Peeled And Thinly Sliced
3 Tablespoons Butter
3 Cloves Garlic, Minced
2 Cups Heavy Cream
1 Cup Whole Milk
1½ Cups Shredded Sharp Cheddar Cheese
1 Cup Shredded Gruyère Or Swiss Cheese
½ Cup Grated Parmesan Cheese
Salt, To Taste
Black Pepper, To Taste
Pinch Of Nutmeg (Optional)
Fresh Parsley, Chopped (Optional Garnish)

Directions

I Start By Preheating The Oven To 375°F (190°C) And Greasing A Baking Dish.

In A Saucepan Over Medium Heat, I Melt The Butter And Sauté The Garlic For About 30 Seconds Until Fragrant. I Stir In The Heavy Cream, Milk, Salt, Pepper, And Nutmeg. I Heat The Mixture Gently Without Letting It Boil.

I Arrange Half Of The Thinly Sliced Potatoes In An Even Layer In The Baking Dish. I Sprinkle Half Of The Cheddar, Gruyère, And Parmesan Over The Potatoes. Then I Pour Half Of The Warm Cream Mixture Evenly Over The Top.

I Repeat The Layers With The Remaining Potatoes, Cheeses, And Cream Sauce.

I Cover The Dish Tightly With Foil And Bake For 35 Minutes. After That, I Remove The Foil And Bake For An Additional 15 Minutes Until The Top Is Bubbly And Lightly Golden.

Once Out Of The Oven, I Let The Potatoes Rest For About 10 Minutes Before Serving. I Finish With A Sprinkle Of Fresh Parsley If I Want A Touch Of Color.

Servings And Timing

This Recipe Makes 6 Servings.
Prep Time: 15 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 5 Minutes

Variations

I Sometimes Add Thinly Sliced Onions Between The Layers For Extra Flavor. If I Want A Smoky Twist, I Mix In A Small Amount Of Smoked Gouda. For A Slightly Lighter Version, I Replace Part Of The Heavy Cream With Half-And-Half. I Also Enjoy Adding Crispy Cooked Bacon Bits On Top Before Serving.

Storage/Reheating

I Store Leftovers In An Airtight Container In The Refrigerator For Up To 4 Days. To Reheat, I Cover The Dish With Foil And Warm It In A 350°F Oven Until Heated Through. If Needed, I Add A Small Splash Of Milk Or Cream To Restore Creaminess. Individual Portions Can Also Be Reheated Gently In The Microwave.

FAQs

Can I Make This Dish Ahead Of Time?

I Assemble The Dish A Day In Advance And Refrigerate It Covered. I Add A Few Extra Minutes To The Baking Time If It Goes Into The Oven Cold.

What Is The Secret To Ultra-Creamy Texture?

I Slice The Potatoes Very Thin, Ideally Using A Mandoline, So They Soften And Blend Seamlessly Into The Cream Sauce.

Can I Use A Different Type Of Potato?

I Prefer Russet Potatoes For Their Starch Content, But Yukon Gold Potatoes Also Work And Add A Slightly Buttery Flavor.

Can I Freeze Potatoes Au Gratin?

I Do Not Prefer Freezing Because The Texture Of The Cream Sauce Can Change, But It Is Possible If Tightly Wrapped And Reheated Gently.

How Do I Know When It Is Fully Cooked?

I Insert A Knife Into The Center To Ensure The Potatoes Are Completely Tender And The Top Is Golden And Bubbling.

Conclusion

I Love How These Cheesy Potatoes Au Gratin Deliver Steakhouse-Level Comfort In Every Bite. The Creamy Layers, Melted Cheese, And Golden Top Make This Dish Rich, Satisfying, And Perfect For Special Meals. Whenever I Serve It, It Quickly Becomes One Of The Most Requested Sides At My Table.

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