Melt-in-Your-Mouth Ruth’s Chris Loaded Potatoes Au Gratin

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a pot, melt the butter and whisk in the flour to form a smooth roux.
3. Slowly whisk in the heavy cream and milk, cooking until the mixture thickens slightly.
4. Add the cheddar, Monterey Jack or Gruyère, garlic powder, salt, and pepper. Stir until fully melted and creamy.
5. Layer half of the sliced potatoes in the prepared baking dish and pour half of the cheese sauce over them.
6. Add the remaining potatoes and top with the rest of the cheese sauce.
7. Cover with foil and bake for 35 minutes.
8. Remove the foil, add bacon and a handful of extra cheese, and bake for another 10–15 minutes until golden and bubbly.
9. Garnish with sliced green onions and serve hot.

Variations

• Swap bacon for diced ham or pancetta for a different savory note.
• Add caramelized onions between layers for extra depth.
• Use smoked Gouda for a unique, smoky twist.
• Stir a bit of Dijon mustard into the cheese sauce for added complexity.

Tips

• Slice potatoes ultra thin — a mandoline ensures perfect, even layers.
• Let the gratin rest 10 minutes before serving so the layers set.
• Taste the cheese sauce before layering and adjust seasoning as needed.
• For an even crispier top, broil the casserole for 1–2 minutes at the end.