Description
This Ultimate Copycat Ruth’s Chris Creamy Potatoes au Gratin recipe brings the indulgent, cheesy goodness of the restaurant right into your home. Layers of thinly sliced potatoes are smothered in a rich, creamy sauce, then baked to perfection for a side dish that’s pure comfort food.
Ingredients
Units
Scale
- 2 lbs russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup unsalted butter
- 2 garlic cloves, minced
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
- In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute, until fragrant.
- Stir in the heavy cream, milk, nutmeg, salt, and pepper. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Remove from the heat and stir in the shredded cheddar cheese and Parmesan cheese, continuing to stir until smooth.
- Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Cover the baking dish with aluminum foil and bake for 40-45 minutes, or until the potatoes are tender.
- Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Garnish with chopped fresh parsley and serve hot.
Notes
- For an even creamier dish, you can add a little extra heavy cream or cheese.
- If you want a golden, crispy top, broil the dish for 2-3 minutes after baking, but watch closely to avoid burning.
- For a flavor twist, you can add a pinch of cayenne pepper or fresh thyme.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 330
- Sugar: 2g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg