Ruth’s Chris Cheddar-Gruyère Potato Gratin – Luxuriously Smooth

Instructions:

1. Preheat the oven to 375°F (190°C). Generously butter a baking dish.
2. In a saucepan over medium heat, combine the heavy cream, milk, garlic, salt, black pepper, white pepper, and nutmeg, if using. Heat gently until warm, without boiling.
3. Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
4. Sprinkle with half of the Gruyère and cheddar cheeses.
5. Pour half of the warm cream mixture evenly over the potatoes.
6. Repeat the layers with the remaining potatoes, cheeses, and cream mixture.
7. Dot the top with small pieces of butter.
8. Cover tightly with foil and bake for 45 minutes.
9. Remove the foil and continue baking for 15–20 minutes, until the top is golden, bubbly, and the potatoes are fork-tender.
10. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Variations

• Substitute fontina for part of the Gruyère for an even creamier texture.
• Add thinly sliced shallots between layers for subtle sweetness.
• Use all Gruyère for a more traditional French-style gratin.
• Finish with a light broil for a deeper golden top.

Tips

• Slice the potatoes very thin using a mandoline for the smoothest texture.
• Keep the cream mixture warm to ensure even cooking.
• Let the gratin rest before serving to achieve clean, silky layers.
• This dish reheats beautifully and tastes even richer the next day.