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Delicious gratin potatoes from Ruth's Chris, creamy and cheesy side dish

Ruth’s Chris Gratin Potatoes

Creamy layers of thinly sliced potatoes enveloped in a rich cheese sauce, baked to a golden, bubbly perfection.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds thinly sliced potatoes Yukon Gold or red potatoes work well.
  • 2 cups heavy cream
  • 2 cups shredded cheddar cheese Feel free to experiment with different cheeses.
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter For sautéing garlic.
  • 1 tablespoon minced garlic
  • Salt and pepper to taste
  • Breadcrumbs for topping (optional) Use gluten-free breadcrumbs if needed.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan, melt butter and sauté garlic until fragrant.
  3. Add heavy cream, salt, and pepper, then bring to a simmer.
Assembly
  1. In a greased baking dish, layer half of the sliced potatoes. Pour half of the cheese sauce over the potatoes.
  2. Repeat with the remaining potatoes and cheese sauce.
  3. Top with shredded cheddar and Parmesan cheese. If using, sprinkle breadcrumbs on top for added crunch.
Cooking
  1. Bake for 45-50 minutes until golden and bubbly.
  2. Let cool for a few minutes before serving.

Notes

To store, keep in the fridge for 3-5 days or freeze for up to 3 months. Reheat in the oven for best results. Try adding cooked bacon bits for extra flavor or use vegan alternatives.