Ruth’s Chris Potatoes au Gratin

Instructions:

1. Preheat the oven to 400°F (200°C). Grease a baking dish generously with butter.
2. In a saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant.
3. Pour in the heavy cream and milk. Whisk in the salt, pepper, and optional nutmeg. Heat the mixture until warm, but do not boil.
4. Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the warm cream mixture over them.
5. Sprinkle half of the cheddar, Monterey Jack, and Parmesan cheese over the first layer.
6. Repeat with the remaining potatoes, cream mixture, and cheeses.
7. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is bubbling and golden.
8. Allow the gratin to rest for 10 minutes before serving. Garnish with fresh parsley.

Variations

• Substitute Gruyère for Monterey Jack to add a nutty, classic French flavor.
• Add thinly sliced onions between the potato layers for extra sweetness.
• Mix in a teaspoon of Dijon mustard for subtle sharpness in the cream sauce.
• Use Yukon Gold potatoes for a naturally buttery flavor and creamier texture.

Tips

• Slice the potatoes as thinly and evenly as possible to ensure uniform cooking.
• Warm the cream mixture gently—overheating may cause separation.
• For a crispier top, broil the gratin for 2–3 minutes at the end, watching closely.
• Letting the dish rest before serving helps the layers set and makes slicing easier.