Description
This creamy, cheesy side dish is inspired by the famous Ruth’s Chris Steak House version of Potatoes au Gratin. Layers of russet potatoes, sharp cheddar, and Parmesan cheese are baked in a rich, garlic-infused cream sauce for a perfect, indulgent comfort food. Ideal for serving alongside steaks, roasted meats, or as a show-stopping dish for special occasions.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and thinly sliced
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, grated
- 1 cup grated Parmesan cheese
- 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 the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter. - Prepare the Cream Mixture:
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the heavy cream, whole milk, salt, black pepper, paprika (if using), and ground nutmeg (if using). Heat until warm, but do not bring to a boil. Once warmed, remove from heat. - Layer the Potatoes:
Layer 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 cheddar and Parmesan cheeses over the top. - Repeat Layers:
Add the remaining sliced potatoes in a single layer, followed by the remaining cream mixture. Top with the rest of the cheeses. - Bake:
Cover the dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork. - Cool & Serve:
Let the gratin rest for about 10 minutes before serving to allow it to set. This will make it easier to serve in neat slices.
Notes
- Resting Time: Let the gratin rest for 10 minutes after baking. This allows the layers to firm up and makes it easier to slice and serve.
- Potato Variations: You can substitute russet potatoes with Yukon Gold or red potatoes for a different texture, though russets are the best for creating the perfect creamy consistency.
- Make Ahead: The gratin can be prepared the day before and stored in the fridge. Just bake it the next day and adjust the baking time if needed.
- Cheese Substitutes: While sharp cheddar and Parmesan are classic, feel free to experiment with other cheeses like Gruyère or fontina for a more nuanced flavor.
- Spicy Kick: For a spicy twist, add a pinch of cayenne pepper or diced jalapeños to the cream mixture.
- Prep Time: 20 minutes
- Cook Time: 1 hour (45 minutes covered, 20-25 minutes uncovered)
- Category: Side Dish, Comfort Food, Holiday, Special Occasion
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/8th of the dish)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg