Rich, creamy, and irresistibly cheesy! This copycat recipe for Ruth’s Chris Potatoes au Gratin recreates the indulgent side dish we all love. Layered with tender potatoes, a velvety cheese sauce, and baked to golden perfection, this is comfort food at its finest.
Ingredients
- 4 large russet potatoes, thinly sliced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Creamy layers of tender potatoes and a blend of cheeses make this dish an irresistible crowd-pleaser.
Instructions
- Prep the Potatoes:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Thinly slice the potatoes using a mandoline or knife.
- Make the Cheese Sauce:
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add heavy cream and milk, whisking until smooth and thickened, about 5 minutes.
- Stir in garlic powder, salt, and pepper. Remove from heat and mix in cheddar, Gruyère, and Parmesan until melted.
- Assemble the Dish:
- Arrange half of the potato slices in an even layer in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
- Bake:
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
- Serve:
- Let rest for 5-10 minutes before garnishing with parsley and serving.
Nutrition Info (Per Serving)
- Calories: 340
- Protein: 10g
- Carbohydrates: 28g
- Fat: 22g
Note: Nutrition may vary based on portion size and cheese quantities.
Tips for Success
- Use Yukon Gold potatoes for a creamier texture if desired.
- Shred cheese from a block for smoother melting; pre-shredded cheese may contain anti-caking agents.
- For an extra-crispy top, broil the dish for 2-3 minutes after baking.
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