Description
A creamy and indulgent copycat version of Ruth’s Chris Potatoes au Gratin, featuring layers of potatoes baked in a rich cheese sauce.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon butter for greasing
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
- In a saucepan, heat the heavy cream, milk, garlic, salt, and pepper over medium heat until simmering.
- Layer the sliced potatoes in the prepared baking dish.
- Pour the cream mixture over the potatoes and sprinkle with cheddar and Parmesan cheese.
- Bake for 45-50 minutes until the potatoes are tender and the top is golden brown.
- Let it rest for 10 minutes before serving.
Notes
For a crispier top, broil for the last 2-3 minutes. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 25g
- Protein: 12g