Ruth’s Chris–Style Triple-Cheese Potato Gratin

Instructions:

1. Preheat the oven to 375°F (190°C). Generously butter a baking dish and set aside.
2. In a saucepan over medium heat, combine the heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat until hot but not boiling, then remove from the heat.
3. Arrange half of the sliced potatoes in overlapping layers in the prepared baking dish.
4. Sprinkle evenly with half of the cheddar, Gruyère, and Parmesan cheeses.
5. Repeat with the remaining potatoes and cheeses, creating a second layer.
6. Slowly pour the warm cream mixture over the potatoes, pressing gently so the liquid settles evenly between the layers.
7. Cover the dish tightly with foil and bake for 40 minutes.
8. Remove the foil and continue baking for 20 to 25 minutes, until the top is deeply golden, bubbling, and the potatoes are fork-tender.
9. Let the gratin rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Variations :

• Add a layer of caramelized onions or shallots for extra depth of flavor.
• Substitute part of the cheddar with fontina for an even creamier texture.
• Add a pinch of cayenne or smoked paprika for a subtle kick.

Tips :

• Slice the potatoes very thin, preferably using a mandoline, for even cooking and clean layers.
• Warming the cream mixture before baking ensures the gratin cooks evenly.
• Allowing the dish to rest before cutting helps the layers set and enhances the final presentation.