Ultimate Ruth’s Chris Creamy Potato Gratin

Instructions:

1. Preheat the oven to 375°F (190°C) and butter a 9×13 baking dish.
2. In a saucepan, melt the butter over medium heat. Add the minced onion and sauté until softened.
3. Stir in the garlic and cook for one minute more.
4. Pour in the heavy cream and milk, then add the salt, pepper, paprika, and optional nutmeg. Warm the mixture gently without bringing it to a boil.
5. Arrange half of the thinly sliced potatoes evenly in the prepared baking dish.
6. Pour half of the warm cream mixture over the potatoes and sprinkle with half of each cheese.
7. Layer the remaining potatoes on top, pour over the remaining cream mixture, and finish with the rest of the cheeses.
8. Cover the dish with foil and bake for 35 minutes.
9. Remove the foil and bake for an additional 15 to 25 minutes, or until the top is golden, bubbling, and the potatoes are fully tender.
10. Allow the gratin to rest for 10 minutes before serving so the layers can set.

Variations

• Substitute smoked Gruyère or smoked cheddar for an extra layer of depth.
• Add thinly sliced leeks instead of onion for a sweeter, milder flavor.
• Layer in cooked bacon or pancetta for a savory twist.
• Swap Yukon golds for russet potatoes for a softer, more melt-in-your-mouth texture.
• Add a handful of fresh thyme or rosemary to the cream mixture for herbal aroma.

Tips

• Use a mandoline for uniform, thin slices—this ensures even cooking and a silky texture.
• Warm the cream gently; boiling can cause the mixture to separate.
• Check doneness by sliding a knife through the center—it should glide easily.
• Let the gratin rest before slicing to keep the layers intact.
• If the top browns too quickly, cover loosely with foil during the final minutes.