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Ruth’s Chris Potatoes au Gratin Copycat

Ruth’s Chris Potatoes au Gratin Copycat
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This Ruth’s Chris Potatoes au Gratin Copycat recipe delivers restaurant-quality comfort food with silky layers of thinly sliced Yukon Gold potatoes, rich cream sauce infused with garlic and nutmeg, and a luscious blend of sharp cheddar and Gruyere cheeses. Baked to a golden, bubbling perfection with a crispy crust, this dish is an indulgent side perfect for steaks, roasts, or cozy dinners.

Ingredients

Scale

Potatoes

  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

Cream Sauce

  • 2 cups heavy cream
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg (optional)

Cheese

  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 1/2 cups Gruyere cheese, shredded

Other Ingredients

  • 2 tablespoons butter (for greasing and dotting atop)

Instructions

  1. Prepare the Potatoes: Peel and thinly slice the Yukon Gold potatoes using a mandoline slicer or a sharp knife to approximately 1/8 inch thickness for even cooking.
  2. Make the Cream Sauce: In a saucepan, gently heat the heavy cream with the minced garlic, salt, pepper, and nutmeg over low to medium heat until warmed through but not boiling. Allow the flavors to meld and infuse the cream.
  3. Layer the Potatoes and Cheese: Grease a baking dish thoroughly with butter. Begin layering potato slices alternately with generous portions of shredded sharp cheddar and Gruyere cheese. Between each layer, drizzle some of the warm cream sauce to add richness.
  4. Bake Until Golden: Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Then, remove the foil and continue baking for an additional 20-25 minutes until the top is bubbly, golden brown, and crispy.
  5. Let It Rest: After baking, let the potatoes rest for 10-15 minutes to allow the sauce to thicken slightly and the layers to set, which makes serving easier and cleaner.

Notes

  • Use a mandoline slicer for uniform potato slices to ensure even cooking.
  • Resting the dish before serving is essential to achieve clean slices and avoid a soupy texture.
  • Freshly shred your cheese to prevent clumping and improve melt quality compared to pre-shredded cheese.
  • Baking at a moderate temperature helps gently cook potatoes without drying them out.
  • For a lighter cream sauce, blend half heavy cream with half whole milk.

Nutrition

Keywords: Potatoes au Gratin, Ruth's Chris copycat, cheesy potatoes, comfort food, creamy potatoes, baked potatoes, side dish, Yukon Gold potatoes

Find it online: https://mealsbysarah.com/ruths-chris-potatoes-au-gratin-copycat/