Ruth’s Chris-Inspired Potatoes au Gratin

Ruth's Chris-Inspired Potatoes au Gratin

Ingredients

2 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)

1 cup heavy cream

1 cup whole milk

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg

1 ½ cups grated Gruyère cheese (or a mix of Gruyère and Parmesan for extra flavor)

Butter (for greasing the baking dish)

Instructions

Preheat the Oven:

Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish with butter.

Prepare the Potatoes:

Peel and thinly slice the potatoes. A mandoline slicer works great for achieving uniform thickness!

Simmer the Cream:

In a large saucepan, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Bring to a simmer over medium heat. Add the sliced potatoes, ensuring they are submerged. Let them simmer gently for about 10 minutes, stirring occasionally, until slightly softened.

Layer the Potatoes:

Using a slotted spoon, transfer half of the potatoes to the prepared baking dish, spreading them evenly. Sprinkle half of the grated cheese over the potatoes. Repeat this layering with the remaining potatoes and cheese.

Add Cream:

Pour the remaining cream mixture from the saucepan over the layered potatoes and cheese in the baking dish.

Bake:

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.

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