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Potatoes au Gratin

Indulge in this rich, velvety layers of Potatoes au Gratin, inspired by Ruth's Chris Steak House, combining Yukon Gold potatoes, heavy cream, Gruyère, and sharp cheddar for a comforting side dish.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced (about ⅛-inch thick)
  • 3 cups heavy cream
  • 2 cups shredded Gruyère cheese
  • 1 cup shredded sharp cheddar cheese
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp unsalted butter, cut into small cubes
  • Fresh thyme or chopped chives, for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter.
  2. In a saucepan over medium heat, warm the heavy cream, minced garlic, salt, and pepper just until hot. Remove from heat and set aside.
Layering
  1. Layer half of the sliced potatoes evenly in the prepared dish. Sprinkle with half of the Gruyère and half of the cheddar. Repeat with the remaining potatoes and cheeses.
Adding Cream and Baking
  1. Pour the warm garlic cream mixture evenly over the layered potatoes. Dot the top with small cubes of butter.
  2. Cover tightly with foil and bake for 1 hour. Remove the foil and continue baking for another 30 minutes, or until the potatoes are tender and the cheese on top is golden and bubbly.
Serving
  1. Let the dish rest for 10 minutes before serving. Garnish with fresh thyme or chives.

Notes

Use a mandoline for perfectly even potato slices and quicker prep. Don't skip the rest time—it improves both texture and flavor. Try different cheese combos: Fontina, Comté, or blue cheese can add depth. Assemble up to 24 hours in advance, cover, and refrigerate. Bake as directed.