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Ruth’s Chris-Inspired Potatoes au Gratin

Ruth’s Chris-Inspired Potatoes au Gratin That Melt in Your Mouth

A creamy, cheesy side dish inspired by Ruth's Chris, featuring layers of potatoes and rich flavors.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Can substitute with Yukon gold for extra creaminess.
  • 2 tablespoons Butter Use to grease the baking dish; olive oil is a dairy-free option.
For the Cheese Mixture
  • 2 cups Sharp Cheddar Cheese Can swap for mild cheddar for less tang.
  • 1 cup Parmesan Cheese Grana Padano is a suitable alternative.
For the Cream Sauce
  • 1 cup Heavy Cream Half-and-half can be used for a lighter option.
  • 1 cup Whole Milk Low-fat milk can be used for a lighter option.
  • 2 cloves Minced Garlic Fresh garlic is best for maximum flavor.
For Seasoning
  • 1 teaspoon Salt Adjust to taste.
  • 0.5 teaspoon Black Pepper Fresh ground is ideal.
  • 0.5 teaspoon Paprika Can be omitted for a milder flavor.
  • 0.25 teaspoon Ground Nutmeg Optional but recommended for depth.

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • mandoline slicer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
  2. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 2 cloves of minced garlic and sauté for 1-2 minutes until fragrant.
  3. Pour 1 cup of heavy cream and 1 cup of whole milk into the saucepan. Season with salt, black pepper, paprika, and nutmeg. Warm for 5 minutes, stirring occasionally.
  4. Slice 4 medium russet potatoes into 1/8-inch thick rounds. Layer half of the potatoes in the greased baking dish, pour half of the cream mixture over them, and sprinkle half of the cheeses on top.
  5. Repeat the layering with the remaining potatoes, cream mixture, and cheeses.
  6. Cover with aluminum foil and bake for 45 minutes to soften the potatoes.
  7. Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and the potatoes are tender.
  8. Allow the dish to rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Slice potatoes thinly for even cooking. Layer carefully for the best results. Allow resting for easier serving.

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