Ruth’s Chris Potatoes au Gratin (Print Version)
Layers of thin potatoes, melted Gruyere, and savory cream bake into a golden, comforting side dish.
# Ingredients:
→ Potatoes Mixture
01 -
2 pounds Russet potatoes, peeled and sliced 1/8 inch thick
02 -
1 cup heavy cream
03 -
1 cup whole milk
04 -
2 cloves garlic, minced
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon ground nutmeg
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1 1/2 cups Gruyere cheese, grated (or blend of Gruyere and Parmesan)
09 -
4 tablespoons unsalted butter
10 -
Butter, for greasing baking dish
# Steps:
01 -
Set oven to 375°F. Generously butter a 9×13-inch baking dish to prevent sticking and add flavor.
02 -
Peel Russet potatoes and slice them evenly, about 1/8 inch thick. Use a mandoline slicer for uniformity, or a sharp knife if unavailable. Set aside.
03 -
In a medium saucepan over medium heat, melt 4 tablespoons butter. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown. Stir in heavy cream and whole milk, whisking until combined. Add salt, black pepper, and nutmeg. Heat mixture to a simmer, not boiling, then remove from heat.
04 -
Arrange half the potato slices in an even layer in the buttered baking dish. Pour half of the cream sauce over the potatoes, ensuring complete coverage. Sprinkle half of the grated Gruyere cheese over the first layer. Repeat with remaining potatoes, sauce, and cheese.
05 -
Cover dish with aluminum foil and bake for 45 minutes. Remove foil and continue to bake for 15-20 minutes until top is golden brown and cheese is bubbling. Total baking time is 60-65 minutes. Test by inserting a fork—potatoes should be tender.
06 -
Remove from oven and let rest for 5-10 minutes before serving to allow sauce to thicken. Garnish with chopped fresh parsley or thyme if desired. Serve hot as a side dish.
# Notes:
01 -
For best results, slice potatoes uniformly to ensure even cooking. If desired, use a mixture of Gruyere and Parmesan for added depth of flavor.