Ruth’s Chris Scalloped Potatoes with Gruyère

Instructions:

1. Preheat the oven to 350°F (175°C) and generously butter a baking dish.
2. In a saucepan over medium heat, melt the butter and sauté the garlic for about 30 seconds until fragrant.
3. Add the heavy cream, milk, salt, pepper, and nutmeg. Heat gently until warm, but do not boil. Remove from heat.
4. Arrange half of the sliced potatoes evenly in the prepared baking dish.
5. Pour half of the warm cream mixture over the potatoes, then sprinkle with half of the Gruyère and some of the Parmesan.
6. Repeat with the remaining potatoes, cream mixture, and cheeses.
7. Cover the dish tightly with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes, until bubbling and lightly golden on top.
9. Let the scalloped potatoes rest for 10 minutes before serving.
10. Garnish with fresh herbs if desired and serve warm.

Variations

• Add thinly sliced shallots between layers for subtle sweetness.
• Substitute fontina for part of the Gruyère for extra meltiness.
• Stir a small amount of Dijon mustard into the cream for depth.
• Use smoked Gruyère for a more robust steakhouse flavor.

Tips

• Slice the potatoes very thin and evenly for the smoothest texture.
• A mandoline works best for consistent slices.
• Warm the cream mixture before layering to ensure even cooking.
• Resting the dish before serving is essential for a thick, cohesive sauce.