Copycat Ruth’s Chris Potatoes au Gratin
Ingredients
- 2 pounds Yukon Gold potatoes peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 garlic clove minced
- 1 cup sharp cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- ½ cup Parmesan cheese grated
- Optional garnish: fresh thyme or chives
- Substitutions:
- Dairy-free: Use lactose-free milk and dairy-free cheese.
- Lighter: Replace heavy cream with half-and-half.
Instructions
- Preheat the oven: Set to 375°F (190°C) and butter a 9×13-inch baking dish.
- Prep the potatoes: Peel and slice evenly (mandoline recommended for uniform thickness).
- Make the béchamel sauce:
- Melt butter over medium heat.
- Stir in flour and cook 1 minute.
- Slowly whisk in milk and cream until smooth.
- Add salt, pepper, nutmeg, and garlic. Cook until slightly thickened, whisking constantly.
- Layer the dish:
- Spread a thin layer of béchamel on the dish bottom.
- Arrange a layer of potato slices, sprinkle with cheddar and Gruyère, and drizzle more béchamel.
- Repeat layers until all potatoes and sauce are used, ending with béchamel and Parmesan on top.
- Bake: Cover with foil and bake 45 minutes. Remove foil and bake 20–25 minutes until golden and bubbly.
- Rest: Let sit 10 minutes before serving to set layers.
Notes
Slice potatoes uniformly for even cooking.
Whisk béchamel constantly to prevent lumps.
Use a mix of cheeses for depth of flavor.
Serving Suggestions
Perfect with steak, roasted chicken, or pork.
Garnish with fresh thyme or chives.
Reheat in the oven at 350°F (175°C) for 15–20 minutes.
Can freeze assembled portions before baking.