Ruth’s Chris Ultimate Creamy Potato Bake Supreme

Instructions:

1. Preheat the oven to 375°F and butter a 9×13 baking dish.
2. In a saucepan, warm the butter, heavy cream, milk, salt, pepper, garlic powder, and onion powder over low heat until fully combined. Do not boil.
3. Spread half of the sliced potatoes evenly in the baking dish.
4. Sprinkle with half of the Gruyère, cheddar, and mozzarella.
5. Layer the remaining potatoes on top and finish with the rest of the cheeses.
6. Pour the warm cream mixture evenly over the potatoes, allowing it to seep through the layers.
7. Cover tightly with foil and bake for 35 minutes.
8. Remove the foil, sprinkle with Parmesan, and bake for an additional 15 minutes, or until golden, bubbly, and lightly crisp on top.
9. Let the dish rest for 10 minutes before serving so it can set properly.
10. Garnish with fresh parsley or chives.

Variations

• Add caramelized onions between the layers for extra sweetness and depth.
• Mix in cooked bacon or pancetta for a smoky, savory twist.
• Substitute Fontina or Havarti for an ultra-creamy melt.
• Add a pinch of nutmeg to the cream mixture for a classic gratin-style warmth.

Tips

• Use a mandoline for perfectly even potato slices that cook uniformly.
• Allowing the dish to rest is essential for clean slices and a cohesive texture.
• If the top browns too quickly, tent loosely with foil during the final minutes.
• Whisking softened cream cheese into the warm cream mixture creates an even silkier sauce and prevents separation.