Description

Recreate the legendary creamy, cheesy Potatoes au Gratin from Ruth’s Chris Steak House in your own kitchen with this easy-to-follow recipe. A perfect side dish for steak or any special meal.

Ingredients

Scale

2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
2 cups heavy cream
1 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon grated nutmeg
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Gruyère cheese, divided
2 tablespoons unsalted butter, cut into small pieces

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Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the heavy cream, whole milk, salt, black pepper, garlic powder, onion powder, and nutmeg.
3. Add the thinly sliced potatoes to the cream mixture and gently toss to coat all slices.
4. Stir in 1 ½ cups of the shredded sharp cheddar cheese and ½ cup of the shredded Gruyère cheese.
5. Pour the potato mixture into the prepared baking dish, spreading it out evenly.
6. Dot the top with the small pieces of unsalted butter.
7. Cover the baking dish tightly with aluminum foil.
8. Bake for 45 minutes covered.
9. Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Gruyère cheese over the top.
10. Increase oven temperature to 400°F (200°C) and bake for another 20-25 minutes, until golden brown and bubbly.
11. Let rest for 10-15 minutes before serving.

Notes

Store leftovers tightly covered in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through and bubbly. Individual portions may reheat faster. Garnish with fresh chives or parsley before serving if desired.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Estimate 600 kcal
Sugar: 5g
Sodium: 700mg
Fat: 45g
Carbohydrates: 35g
Fiber: 4g
Protein: 18g