Ruth’s Chris Potatoes Au Gratin Recipe
If you love creamy, cheesy potatoes, this Ruth’s Chris Potatoes Au Gratin Recipe is perfect. Thinly sliced potatoes are layered with rich cheese and cream.
Ingredients
- 2 pounds russet potatoes peeled and thinly sliced
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg optional
- 2 tbsp unsalted butter for greasing
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease your baking dish with butter evenly.
Prepare the Potatoes
- Peel and thinly slice potatoes. Use a mandoline or sharp knife for even slices.
Heat the Cream
- In a saucepan, combine heavy cream, garlic, salt, pepper and nutmeg. Warm over low heat.
Layer Potatoes
- Place a layer of potato slices at the bottom of the baking dish, slightly overlapping each slice.
Add Cheese Layer
- Sprinkle shredded cheddar and Parmesan over the potatoes. Repeat layers until all potatoes are used.
Pour Cream
- Pour the warmed cream mixture evenly over the layered potatoes and cheese.
Cover with Foil
- Cover the dish with foil. Bake for 40 minutes to allow potatoes to soften.
Uncover and Bake
- Remove foil and bake an additional 20 minutes. Cheese should be golden and bubbly.
Cool Slightly
- Remove from oven and let it cool for 5 minutes. This helps the layers set for serving.
Serve Warm
- Spoon creamy potatoes onto plates. Enjoy rich, cheesy potatoes with soft, tender layers.
Notes
- Slice potatoes thinly for even cooking and creamy texture.
- Use a mix of cheddar and Parmesan for flavor depth.
- Nutmeg adds a subtle warm flavor but is optional.
- Covering with foil helps potatoes cook evenly without drying out.
- Let the dish rest a few minutes before serving for perfect slices.