Description
This creamy potatoes au gratin recipe is a delicious copycat version of the popular dish from Ruth’s Chris Steakhouse, featuring layers of potatoes baked in a rich, cheesy sauce.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons butter, for greasing
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
- In a saucepan, heat the heavy cream, milk, and minced garlic over medium heat until it simmers.
- Layer the sliced potatoes in the prepared baking dish, seasoning each layer with salt and pepper.
- Pour the cream mixture over the potatoes and top with grated Gruyere and Parmesan cheeses.
- Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes until golden and bubbly.
- Let it cool for 10 minutes before serving.
Notes
For a crispier top, broil for the last 2-3 minutes. Ensure potatoes are thinly sliced for even cooking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 25g
- Protein: 12g