Description
Indulge in the creamy decadence of Ruth’s Chris-inspired Potatoes au Gratin. Layers of thinly sliced potatoes, rich cream, and a blend of cheeses bake to perfection for a side dish that’s sure to impress.
Ingredients
Scale
Potatoes:
- 2 pounds russet potatoes, peeled and thinly sliced
Cream Mixture:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup whole milk
Cheese Blend:
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons grated Parmesan cheese (optional for topping)
Additional:
- ¼ teaspoon paprika
- Chopped parsley for garnish
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a 2-quart baking dish.
- Sauté Aromatics: In a skillet, melt butter with olive oil. Sauté onion until soft, then add garlic.
- Create Cream Mixture: Stir in salt, pepper, cream, and milk. Simmer, then remove from heat.
- Layer and Bake: Arrange potatoes in dish, pour cream mixture, add cheeses. Sprinkle paprika and Parmesan. Bake covered, then uncovered until golden.
- Rest and Garnish: Let rest for 10 minutes before garnishing with parsley.
Notes
- Use a mandoline for uniformly thin potato slices.
- For extra richness, substitute some milk with more cream.
- Can be prepared in advance and reheated.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 75 mg
