Description
This Ruth’s Chris-Inspired Potatoes au Gratin recipe is a creamy, cheesy, and decadent side dish featuring layers of thinly sliced russet potatoes baked in a rich mixture of heavy cream, whole milk, and a blend of cheddar, Monterey Jack, and Parmesan cheeses. Enhanced with garlic, onions, and a hint of nutmeg, it’s perfect for holiday dinners or any special occasion where a comforting indulgence is desired.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes, peeled and thinly sliced
Wet Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup whole milk
Vegetables and Seasonings
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Cheeses
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
Garnish
- 1 tablespoon chopped parsley
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook the Aromatics: In a medium saucepan over medium heat, melt the unsalted butter with the olive oil. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
- Make the Cream Mixture: Stir in the salt, black pepper, and nutmeg if using. Pour in the heavy cream and whole milk, then bring the mixture to a gentle simmer. Once it starts to bubble gently, remove from heat and set aside.
- Layer the Potatoes: Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes, ensuring even coverage. Sprinkle half of the shredded cheddar and Monterey Jack cheeses on top.
- Repeat Layering: Repeat the layering process with the remaining potatoes, pour over the remaining cream mixture, and sprinkle with the remaining cheddar and Monterey Jack cheeses. Evenly distribute the grated Parmesan cheese on top.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This step allows the potatoes to cook through and absorb the flavors.
- 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 and the potatoes are tender when pierced with a fork.
- Rest and Garnish: Let the potatoes au gratin rest for 10 minutes after baking to set up. Before serving, garnish with the chopped parsley for a fresh pop of color and flavor.
Notes
- Use a mandoline slicer for perfectly even and thin potato slices to ensure uniform cooking.
- This dish can be prepared ahead of time and reheated before serving, making it convenient for gatherings.
- For an extra rich and creamy version, substitute some or all of the whole milk with additional heavy cream.
