Ruth's Chris Au Gratin Potatoes Recipe
Rich, cheesy, and baked until golden brown—these au gratin potatoes from Ruth's Chris are...well, they're just addictive!The key is slicing the potatoes as thin as possible so they cook evenly and soak up all the creamy sauce.A mix of Gruyère and sharp cheddar gives the best combination of nutty depth and gooey texture.I always let them rest for 10 minutes after baking so the sauce thickens and doesn’t slide everywhere.Once that crispy top layer forms, you're ready to enjoy!
Ingredients
- 4 large Potatoes Russet or Yukon Gold
- 2 cups Heavy Cream
- 1 cup Cheddar Cheese shredded
- 1 cup Gruyère Cheese shredded
- 1/2 cup Parmesan Cheese grated
- 3 tbsp Butter
- 1 Onion chopped
- 2 cloves Garlic minced
- 3 tbsp Flour
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat your oven to 425°F.
- Grease an 8x8-inch baking dish with butter to prevent sticking.
- Melt butter in a large saucepan over medium heat.
- Add chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in minced garlic and cook for 30 seconds.
- Gradually whisk in flour, ensuring no lumps form.
- Slowly pour in heavy cream while whisking continuously until the mixture thickens.
- Fold in cheddar, Gruyère, and Parmesan cheeses until melted and smooth.
- Add salt and black pepper to taste.
- Layer sliced potatoes in the prepared baking dish.
- Pour the cheese sauce over the potatoes, ensuring full coverage.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake an additional 30 minutes or until potatoes are tender and the top is golden brown.
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