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Copycat Ruth’s Chris Potatoes Au Gratin

A perfect slice of rich, creamy ruth chris potatoes au gratin showing layers of potato and a deeply browned, cheesy crust.
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Make the rich, creamy, restaurant-style Potatoes Au Gratin at home with this straightforward recipe that mimics the famous decadent side dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1 cup sharp white cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Pour in the heavy cream and whole milk. Stir in the salt, pepper, and nutmeg. Bring the mixture just to a simmer, then remove from the heat.
  4. In a large bowl, toss the thinly sliced potatoes with the shredded cheddar, Gruyère, and Monterey Jack cheeses until evenly coated.
  5. Pour half of the cheese and potato mixture into the prepared baking dish, spreading it into an even layer.
  6. Pour half of the warm cream mixture over the potatoes.
  7. Repeat the layering process with the remaining potatoes, cheese, and cream mixture. Gently press down on the top layer to help the liquid distribute.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 60 minutes covered.
  10. Remove the foil and continue baking for another 20 to 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  11. Let the potatoes rest for 10 minutes before slicing and serving.

Notes

  • For the best texture, slice your potatoes uniformly using a mandoline slicer if you have one.
  • Do not rinse the sliced potatoes; the surface starch helps thicken the cream sauce.
  • If the top browns too quickly before the potatoes are cooked through, loosely tent the dish with foil for the remainder of the cooking time.
  • This rich potato bake is perfect alongside a steak dinner.

Nutrition

Find it online: https://cheffinity.com/ruth-chris-potatoes-au-gratin-recipe/