A rich and creamy potatoes au gratin recipe inspired by Ruth’s Chris, perfect for family dinners, holidays, or any time you crave comfort food. Layers of tender potatoes, creamy sauce, and melted cheese make this dish irresistible.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 6 servings
Diet: Vegetarian
Ruth’s Chris-Style Potatoes au Gratin
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes, peeled and thinly sliced | 2 pounds |
| Heavy cream | 1 cup |
| Whole milk | 1 cup |
| Shredded sharp cheddar cheese | 1 ½ cups |
| Grated Parmesan cheese | 1 cup |
| Unsalted butter | 3 tablespoons |
| Garlic, minced | 3 cloves |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Paprika | ½ teaspoon |
| Cayenne pepper (optional) | ¼ teaspoon |
| Fresh chives, chopped (for garnish) | 1 tablespoon |
Instructions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
In a medium saucepan over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
Add the heavy cream, milk, salt, black pepper, paprika, and cayenne pepper (if using). Heat gently until just simmering, then remove from heat.
Layer half of the sliced potatoes in the prepared dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar and Parmesan cheeses.
Repeat the layers with the remaining potatoes, cream, and cheeses.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 30 minutes, until the potatoes are tender and the top is golden and bubbly.
Allow the gratin to rest for 10 minutes before serving. Garnish with chopped fresh chives.
Notes
Add cooked bacon or ham between the layers for extra richness.
Swap cheddar for Gruyère or Fontina to explore a different cheese flavor.
Nutrition
Serving Size: 1 serving Calories: 450 Sugar: 2g Sodium: 800mg Fat: 30g Saturated Fat: 18g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 30g Fiber: 3g Protein: 15g Cholesterol: 80mg
