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Ultimate Creamy Copycat Ruth’s Chris Potatoes au Gratin

A close-up serving of creamy, layered potatoes au gratin with a deeply browned, cheesy crust.
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Make rich, creamy, restaurant-style potatoes au gratin at home using this simple copycat recipe featuring Gruyere cheese.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup grated Gruyere cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not brown the garlic.
  3. Pour in the heavy cream and milk. Heat the mixture until it just begins to simmer. Remove from heat and stir in the salt, pepper, and nutmeg.
  4. Arrange one-third of the sliced potatoes in a single layer in the prepared baking dish. Sprinkle evenly with one-third of the Gruyere cheese.
  5. Repeat the layering process two more times: potatoes, then cheese, until all potatoes and cheese are used, ending with a layer of cheese on top.
  6. Carefully pour the warm cream mixture over the potatoes, allowing it to seep down between the layers.
  7. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  8. Remove the foil and sprinkle the Parmesan cheese over the top. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  9. Let the gratin rest for 10 minutes before slicing and serving.

Notes

  • Slice the potatoes very thinly, about 1/16 inch thick, for the best texture. A mandoline slicer works well for uniform thickness.
  • If the top browns too quickly before the potatoes are tender, loosely cover it with foil for the remainder of the baking time.
  • You can prepare the dish up to the point of baking, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://flavorzine.com/potatoes-au-gratin-creamy-copycat-recipe/