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Ruth's Chris-Inspired Potatoes Au Gratin

A comforting dish of tender potatoes layered with rich and creamy flavors, topped with golden cheese for a sumptuous experience.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American, French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs russet potatoes Tender and fluffy, these potatoes serve as the foundation, absorbing all the creamy goodness.
  • 2 cups heavy cream Creates the luxurious texture that defines the dish.
  • 1 cup grated sharp cheddar cheese Adds a sharp, tangy note that complements the creaminess beautifully.
  • 1 cup grated Gruyère cheese Its nutty flavor brings depth to the overall richness.
  • 4 cloves garlic, minced Aromatic and robust, it lifts the entire dish with its warm scent.
  • 1/2 cup onion, finely chopped Adds an additional layer of flavor.
  • 1/4 cup butter For sautéing and greasing, it enhances everything with its richness.
  • 1 tsp thyme Earthy and fragrant, it fills your kitchen with a delightful herbal aroma.
  • Salt and pepper to taste Essential for rounding out flavors and highlighting the dish’s richness.
  • Fresh parsley for garnish A pop of color and freshness to brighten the final presentation.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with butter.
  2. In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion to the pan and sauté until translucent and sweet.
  3. Stir in the minced garlic, letting it infuse the aroma into the dish.
  4. Pour in the heavy cream and combine with thyme, salt, and pepper. Heat until just simmering.
  5. Layer half of the thinly sliced russet potatoes in the prepared baking dish and pour half of the cream mixture over them.
  6. Sprinkle half of the cheddar and Gruyère cheeses on top, then repeat with the remaining potatoes, cream, and cheese.
Baking
  1. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbling.
  3. Allow it to cool for a few moments before garnishing with fresh parsley.

Notes

Tips include selecting the right type of potatoes (russet is ideal), slicing them uniformly for even cooking, and letting the cream mixture simmer to bring out the flavors.