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Ruth’s Chris Potatoes au Gratin

Ruth’s Chris Potatoes au Gratin
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Discover the creamy and cheesy delight of Ruth’s Chris Potatoes au Gratin, featuring tender thinly sliced Russet potatoes layered with a luscious cream sauce infused with Gruyere and Parmesan cheese. This gourmet yet effortless recipe delivers a golden bubbling crust and rich, comforting flavors perfect for special occasions or comforting weeknight dinners.

Ingredients

Scale

Potatoes

  • 3 pounds Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)

Cream Sauce

  • 2 cups heavy cream
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/4 teaspoon freshly grated nutmeg
  • Salt, to taste
  • Freshly ground black pepper, to taste

Cheese

  • 1 1/2 cups Gruyere cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Optional Ingredients

  • Fresh thyme sprigs (for garnish or layering)

Instructions

  1. Prepare the Potatoes: Begin by peeling the Russet potatoes and slicing them thinly to about 1/8 inch thickness. Using a mandoline slicer is recommended for uniform slices that cook evenly and layer beautifully.
  2. Make the Cream Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Slowly stir in the heavy cream, nutmeg, salt, and pepper. Heat gently without boiling until the cream thickens slightly and the flavors meld.
  3. Layer the Dish: Butter a baking dish generously. Arrange a single layer of potato slices on the bottom. Drizzle a portion of the cream sauce over the potatoes, then sprinkle a mix of Gruyere and Parmesan cheese. Repeat these layers until all potatoes, cream, and cheese are used, finishing with a generous cheese topping to create the signature golden crust.
  4. Bake to Perfection: Preheat your oven to 350°F (175°C). Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 20 to 25 minutes, or until the top is golden brown and bubbly. Allow the gratin to rest for 10 minutes before serving to let the layers set and flavors deepen.

Notes

  • Slice potatoes uniformly to ensure even cooking.
  • Use full-fat heavy cream for the richest texture and authentic flavor.
  • Let the gratin rest after baking for cleaner serving portions.
  • Generously layer the cheese throughout for bursts of flavor in every bite.
  • Briefly soak potato slices in cold water before assembling to remove excess starch and achieve a smoother texture.

Nutrition

Keywords: potatoes au gratin, Ruth's Chris, cheesy potato casserole, creamy potatoes, Gruyere, Parmesan, comfort food, baked potatoes

Find it online: https://recipesbykaeli.com/ruths-chris-potatoes-au-gratin/