Description

This creamy, cheesy Potatoes au Gratin recipe is inspired by the iconic Ruth’s Chris Steak House dish. It features layers of thinly sliced russet potatoes baked in a rich, garlic-infused cream sauce with sharp cheddar and Parmesan cheeses, resulting in an indulgent, comforting side perfect for steaks, roasted meats, or special occasions.

Ingredients

Scale

Potatoes

2 lbs russet potatoes, peeled and thinly sliced

Cheese

2 cups sharp cheddar cheese, grated
1 cup grated Parmesan cheese

Cream Sauce

1 ½ cups heavy cream
1 cup whole milk
2 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
¼ teaspoon ground nutmeg (optional)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter to prevent sticking and ensure easy cleanup.
Prepare the Cream Mixture: In a saucepan over medium heat, melt the butter, then add minced garlic and sauté for about 1 minute until fragrant. Add the heavy cream, whole milk, salt, black pepper, paprika, and nutmeg if using. Warm the mixture until hot but do not let it boil. Remove from heat once warmed.
Layer the Potatoes: Place half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle half of the grated sharp cheddar and Parmesan cheeses evenly on top.
Repeat Layers: Add the remaining sliced potatoes in a single even layer, pour the remaining cream mixture over them, and top with the rest of the cheeses.
Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to cook through in the creamy sauce without drying out.
Bake Uncovered: Remove the foil and bake for an additional 20-25 minutes more until the top is beautifully golden and bubbly, and the potatoes are tender when pierced with a fork.
Cool & Serve: Let the gratin rest for about 10 minutes once removed from the oven. This resting time helps the layers set, making it easier to cut into neat slices and serve.

Notes

Resting Time: Allow the gratin to rest for 10 minutes after baking so it firms up for easier slicing.
Potato Variations: Swap russet potatoes with Yukon Gold or red potatoes for a different texture, though russets yield the creamiest result.
Make Ahead: Prepare the gratin a day in advance and refrigerate. Bake just before serving, adjusting time as needed.
Cheese Substitutes: Try Gruyère or fontina instead of cheddar and Parmesan for a richer flavor profile.
Spicy Kick: Add cayenne pepper or diced jalapeños to the cream mixture for a spicy variation.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Side Dish, Comfort Food, Holiday, Special Occasion
Method: Baking
Cuisine: American

Keywords: Potatoes au Gratin, Ruth’s Chris Inspired, Cheesy Potatoes, Comfort Food, Side Dish, Holiday Recipe, Creamy Potatoes, Baked Potatoes, Garlic Cream Sauce