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Ruth’s Chris Potatoes au Gratin

A comforting dish with rich, cheesy layers that stay creamy, perfect for gatherings and holiday meals.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 7 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Gratin
  • 3 lbs russet potatoes, peeled and thinly sliced Use a sharp knife or mandoline for even slices.
  • 2 cups heavy cream Fresh garlic = bigger flavor.
  • 1 cup whole milk Whole milk keeps the sauce silky.
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan
  • 3 tbsp butter Use unsalted butter to control salt.
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg (optional)
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and position the rack in the middle.
  2. Layer the thinly sliced potatoes in a large baking dish, overlapping them like shingles. Press them gently to pack in.
  3. In a bowl, whisk together the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg until smooth.
  4. Pour the cream mixture over the potatoes, ensuring the liquid seeps into the layers.
  5. Sprinkle the cheddar, Monterey Jack, and Parmesan evenly over the top. Dot with butter.
Cooking
  1. Cover the dish tightly with foil and bake for 40 minutes.
  2. Remove the foil and bake for an additional 10–15 minutes until the top is golden and bubbly.
  3. Let the gratin rest for a few minutes before slicing. Sprinkle with fresh parsley and serve warm.

Notes

Store in an airtight container for 3–4 days in the fridge or freeze cooled slices for up to 2 months. Pair with muffins for brunch.