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Copycat Ruth's Chris Potatoes au Gratin Delight

This rich and creamy dish brings comfort food right back to your table, making it perfect for busy weeknights or special occasions while fitting seamlessly into your budget and nutrition goals.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 large russet potatoes, thinly sliced for a creamy base
  • 2 cups heavy cream for richness and extra creaminess
  • 1 cup grated cheddar cheese for a sharp flavor
  • 1 cup grated Gruyère cheese for depth and nuttiness
  • 2 cloves garlic, minced for aromatic flavor
  • 1 teaspoon salt to enhance flavors
  • 1/2 teaspoon black pepper for a hint of heat
  • 1/4 teaspoon nutmeg adds warmth and complexity
  • 2 tablespoons butter, for greasing the dish to ensure nothing sticks

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Ensure your oven is set correctly, allowing for even cooking throughout the dish.
  2. Grease the baking dish with butter to coat the bottom and sides, preventing any sticking and adding flavor.
  3. In a saucepan, combine heavy cream, minced garlic, salt, pepper, and nutmeg. Heat this mixture until it’s just simmering.
Assembly
  1. Arrange half of the thinly sliced potatoes in the greased baking dish.
  2. Pour half of the prepared cream mixture over the potatoes and sprinkle with half of the cheddar and Gruyère cheese.
  3. Repeat the layers with the remaining sliced potatoes, followed by the leftover cream sauce and cheeses.
Baking
  1. Cover the dish with aluminum foil and place it in the oven. Bake for 45 minutes.
  2. Remove the foil and let it bake for an additional 15-20 minutes until it develops a golden crust on top.
Serving
  1. Allow the dish to cool slightly before serving, ensuring the layers set.

Notes

Be sure to slice the potatoes as thinly as possible for even cooking. For a lighter version, consider using half-and-half instead of heavy cream or a reduced-fat cheese blend. This dish reheats well and can be frozen for later use.