Description
Indulge in the rich and creamy flavors of Ruth’s Chris-Inspired Potatoes Au Gratin, a decadent side dish featuring thinly sliced russet potatoes baked in a velvety cheese sauce made with Gruyère, Parmesan, butter, and heavy cream. This restaurant-style gratin is the perfect pairing for steak, roasted chicken, making it an irresistible addition to any meal.
Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat Oven – Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Layer Potatoes – Arrange the thinly sliced potatoes in the dish, slightly overlapping each slice.
- Make Sauce – In a small bowl, whisk together the melted butter, heavy cream, Gruyère, Parmesan, flour, salt, and pepper.
- Pour Sauce – Evenly distribute the cheese sauce over the layered potatoes.
- Bake – Place in the oven and bake for 30-35 minutes, until the potatoes are fork-tender and golden brown on top.
- Serve – Let rest for a few minutes before serving. Enjoy warm!
Notes
- For extra cheesiness: Add cheddar, Monterey Jack, or fontina cheese.
- For a garlic-infused twist: Stir in minced garlic or garlic powder.
- To add spice: Sprinkle cayenne or paprika for heat.
- To make it gluten-free: Substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- For a crispy topping: Broil for the last 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
