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Creamy Copycat Ruth’s Chris Style Potatoes Au Gratin

A close-up, tempting slice of creamy potatoes au gratin featuring thinly sliced potatoes layered with sauce and a beautifully browned, crispy top.
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Make rich, restaurant-quality potatoes au gratin at home. This recipe delivers creamy texture and a golden, cheesy crust.

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
  • 1/4 teaspoon nutmeg
  • 1 cup grated Gruyère cheese
  • 1 cup grated sharp white cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). 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 milk. Heat the mixture until it just begins to simmer around the edges. Remove from heat.
  4. Stir in the salt, pepper, and nutmeg into the cream mixture.
  5. In a large bowl, toss the thinly sliced potatoes with 1/2 cup of the Gruyère, 1/2 cup of the cheddar, and all of the Parmesan cheese until evenly coated.
  6. Pour half of the cream mixture over the potatoes and toss gently to combine.
  7. Transfer the potato mixture to the prepared baking dish, spreading them into an even layer.
  8. Pour the remaining cream mixture evenly over the potatoes.
  9. Sprinkle the remaining 1/2 cup Gruyère and 1/2 cup cheddar cheese over the top layer.
  10. Bake for 60 to 75 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover the dish with foil for the last 20 minutes.
  11. Let the gratin rest for 10 minutes before slicing and serving.

Notes

  • Slice potatoes uniformly using a mandoline for even cooking.
  • For a richer flavor, use all Gruyère cheese.
  • If you prefer a crispier top, place the dish under the broiler for the last 1-2 minutes, watching carefully to prevent burning.

Nutrition

Find it online: https://afripaket.com/potatoes-au-gratin-creamy-copycat-recipe/