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Ruth’s Chris Potatoes au Gratin

A creamy and cheesy layered potato dish that captures the essence of comfort food, perfect for both special occasions and weeknight dinners.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potatoes and Dairy
  • 3 lbs russet potatoes, peeled and thinly sliced Russets hold shape and melt well.
  • 2 cups heavy cream For richness.
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese Mix with other cheeses for creamy stretch.
  • 1 cup shredded Monterey Jack cheese Can substitute with Gruyère or fontina.
  • 1/2 cup grated Parmesan
Seasoning and Additions
  • 3 tbsp butter Use unsalted butter to control salt.
  • 3 cloves garlic, minced Fresh garlic equals bigger flavor.
  • 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 prepare a baking dish.
  2. Arrange a layer of thin potato slices in the dish, overlapping them snugly.
  3. In a bowl, whisk together the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg until blended.
  4. Pour the cream mixture evenly over the potatoes, ensuring all layers are wet and glossy. Press gently to settle.
  5. Sprinkle cheddar, Monterey Jack, and Parmesan evenly over the top.
  6. Dot the surface with small pieces of butter.
Baking
  1. Cover the dish tightly with foil and bake for 40 minutes.
  2. Remove the foil and return the dish to the oven for an additional 10–15 minutes until the top is golden and bubbly with crispy edges.
Serving
  1. Let the gratin rest for 5 minutes before serving to help it firm up.
  2. Garnish with fresh parsley and serve warm.

Notes

For a time-saver, slice potatoes with a mandoline. To avoid sogginess, don't slice too thinly and avoid oversalting the cream. Stir in a pinch of smoked paprika for added flavor.