Description
This rich and creamy Potatoes au Gratin recipe inspired by Ruth’s Chris steakhouse combines tender russet potatoes with a luscious blend of Gruyère and Parmesan cheeses, infused with garlic and nutmeg, all baked to golden perfection with a buttery, cheesy crust. It’s an elegant and comforting side dish perfect for special occasions or a luxurious family meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and thinly sliced
Dairy & Cheese
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded Gruyère cheese
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
Seasonings & Aromatics
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup chopped green onions
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the gratin.
- Prepare potatoes: Peel the russet potatoes and slice them thinly to ensure even cooking and tender layers.
- Make cream mixture: In a saucepan, combine heavy cream, milk, minced garlic, salt, black pepper, and nutmeg. Heat the mixture gently until it just reaches a simmer, allowing the flavors to meld without boiling.
- Layer ingredients: Grease a baking dish, then layer half of the sliced potatoes evenly. Sprinkle half of the shredded Gruyère cheese and half of the grated Parmesan cheese over the potatoes.
- Add cream: Pour half of the warm cream mixture evenly over the layered potatoes and cheeses to soak them.
- Repeat layers: Add the remaining potatoes, Gruyère, and Parmesan cheeses in layers, then pour the rest of the cream mixture over the top.
- Add butter and onions: Dot the surface with unsalted butter pieces and sprinkle chopped green onions evenly over the gratin for added flavor and color.
- Bake covered: Cover the dish with foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and the flavors to blend.
- Finish baking uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes or until the top is golden brown and bubbly, creating a delicious crust.
Notes
- For best results, slice potatoes uniformly to ensure even baking.
- You can substitute Gruyère with Swiss cheese if unavailable, but it will alter the flavor slightly.
- Let the potatoes rest for a few minutes after baking to set and make serving easier.
- This dish can be prepared ahead of time and refrigerated before baking, just add extra baking time if baking from cold.
